Starched



noun
1.
a white, tasteless, solid carbohydrate, (C 6 H 1 0 O 5) n , occurring in the form of minute granules in the seeds, tubers, and other parts of plants, and forming an important constituent of rice, corn, wheat, beans, potatoes, and many other vegetable foods.
2.
a commercial preparation of this substance used to stiffen textile fabrics in laundering.
3.
starches, foods rich in natural starch.
4.
stiffness or formality, as of manner:
He is so full of starch he can’t relax.
5.
Informal. vigor; energy; stamina; boldness.
verb (used with object)
6.
to stiffen or treat with starch.
7.
to make stiff or rigidly formal (sometimes followed by up).
noun
1.
a polysaccharide composed of glucose units that occurs widely in plant tissues in the form of storage granules, consisting of amylose and amylopectin related adjective amylaceous
2.
Also called amylum. a starch obtained from potatoes and some grain: it is fine white powder that forms a translucent viscous solution on boiling with water and is used to stiffen fabric and in many industrial processes
3.
any food containing a large amount of starch, such as rice and potatoes
4.
stiff or pompous formality of manner or conduct
verb
5.
(transitive) to stiffen with or soak in starch
adjective
6.
(of a person) formal; stiff

starch (stärch)
n.

A naturally abundant nutrient carbohydrate found chiefly in the seeds, fruits, tubers, roots, and stem pith of plants, and commonly prepared as a white, amorphous, tasteless powder used in powders, ointments, and pastes. Also called amylum.

A food having a high content of starch, such as rice, bread, and potatoes.

starch
(stärch)

A carbohydrate that is the chief form of stored energy in plants, especially wheat, corn, rice, and potatoes. Starch is a mixture of two different polysaccharides built out of glucose units, and forms a white, tasteless powder when purified. It is an important source of nutrition and is also used to make adhesives, paper, and textiles.

Any of various substances, including natural starch, used to stiffen fabrics.

see: take the starch out of

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  • Starchiness

    adjective, starchier, starchiest. 1. of, relating to, or of the nature of starch. 2. containing starch. 3. stiffened with starch. 4. stiff and formal, as in manner. adjective starchier, starchiest 1. of, relating to, or containing starch: starchy foods 2. extremely formal, stiff, or conventional: a starchy manner 3. stiffened with starch stand up for […]

  • Starch-reduced

    adjective 1. (of food, esp bread) having the starch content reduced, as in proprietary slimming products



  • Starch-syrup

    noun 1. glucose (def 2). noun, Biochemistry. 1. a sugar, C 6 H 12 O 6 , having several optically different forms, the common dextrorotatory form (dextroglucose, or -glucose) occurring in many fruits, animal tissues and fluids, etc., and having a sweetness about one half that of ordinary sugar, and the rare levorotatory form (levoglucose, […]

  • Starchy

    adjective, starchier, starchiest. 1. of, relating to, or of the nature of starch. 2. containing starch. 3. stiffened with starch. 4. stiff and formal, as in manner. adjective starchier, starchiest 1. of, relating to, or containing starch: starchy foods 2. extremely formal, stiff, or conventional: a starchy manner 3. stiffened with starch stand up for […]



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