0 a white substance that exists in large amounts in potatoes and particular grains such as rice:
1 a white substance from potatoes and particular grains, used to make cloth stiff
3 a substance that exists in large amounts in many plants
4 a chemical that is used to make cloth stiff
The starches differ between varieties and affect the products.
Hilum can be seen in the centre of the cross, and it is the characteristic for all starched.
The uses of starches are deter mined by their physical and chemical characteristics, which also vary between varieties.
The students gain too much energy from protein, and not enough from carbohydrates (sugars and starches).
During the filling phase all plant resources contribute toward a steady rate of starch accumulation in the starch storage unit.
The cholesterol and pectin were incorporated into the standard diet to substitute for an equal amount of starch.
However, a single molecule of starch, consisting of many glucose units joined together, has the same osmotic effect as a single isolated glucose molecule.
The soluble starch shows a blue colour in the presence of iodine.
中文繁体
食物, 澱粉, 布料…
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食物, 淀粉, 布料…
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almidón, almidón [masculine, singular]…
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amido, goma (para roupa)…
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でん粉, 洗濯のり…
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nişasta, kola…
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amidon [masculine], fécule, amidon…
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midó, fècula…
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