starch

Noun
  1. A complex carbohydrate found chiefly in seeds, fruits, tubers, roots and stem pith of plants, notably in corn, potatoes, wheat, and rice;
    An important foodstuff and used otherwise especially in adhesives and as fillers and stiffeners for paper and textiles (synset 115078434)
    is a type of: polyose, polysaccharide - any of a class of carbohydrates whose molecules contain chains of monosaccharide molecules
    subtypes:
    • arum - starch resembling sago that is obtained from cuckoopint root
    • cassava, cassava starch, manioc, manioca - a starch made by leaching and drying the root of the cassava plant; the source of tapioca; a staple food in the tropics
    • arrowroot - a nutritive starch obtained from the root of the arrowroot plant
    • cornflour, cornstarch - starch prepared from the grains of corn; used in cooking as a thickener
    • sago - powdery starch from certain sago palms; used in Asia as a food thickener and textile stiffener
    • amyloid - a non-nitrogenous food substance consisting chiefly of starch; any substance resembling starch
    • otaheite arrowroot, otaheite arrowroot starch - a starch obtained from the root of the pia
    same as: amylum
  2. A commercial preparation of starch that is used to stiffen textile fabrics in laundering (synset 115043456)
    is a type of: formulation, preparation - a substance prepared according to a formula
Verb
  1. Stiffen with starch (synset 200418781)
    "starch clothes"
    is a type of: stiffen - make stiff or stiffer

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