%amyl%

a. [ L. amylum starch, Gr. &unr_;. See Amidin. ] Pertaining to starch; of the nature of starch; starchy. [ 1913 Webster ]

. (Org. Chem.) Any of eight isomeric liquid alcohols (C5H11.OH), transparent, colorless liquids. It is the hydroxide of amyl. Also called amylic alcohol. The amyl alcohol obtained from fusel oil is mostly isoamyl alcohol (3-methyl-1-butanol or 1-hydroxy-3-methylbutane), with some sec-amyl alcohol (2-methyl-1-butanol or 2-pentanol), and has a characteristic peculiar odor. Other than n-amyl alcohol (also called 1-pentanol) the other isomeric pentanols are not usually refered to as amyl alcohol. The amyl alcohol mixture in fusel oil forms a colorless liquid with a peculiar cough-exciting odor and burning taste. It is used as a source of amyl compounds, such as amyl acetate, amyl nitrite, etc. [ Webster 1913 Suppl. +PJC ]

n. (Chem.) A compound of the radical amyl with oxygen and a positive atom or radical. [ 1913 Webster ]

n. (Chem.) One of a group of metameric hydrocarbons, C5H10, of the ethylene series. The colorless, volatile, mobile liquid commonly called amylene is a mixture of different members of the group. [ 1913 Webster ]

a. (Chem.) Pertaining to, or derived from, amyl; as, amylic ether. [ 1913 Webster ]

Amylic alcohol (Chem.), same as amyl alcohol. --
Amylic fermentation (Chem.), a process of fermentation in starch or sugar in which amyl alcohol is produced. Gregory. [ 1913 Webster ]

. A yellowish oily volatile liquid, C5H11NO2, used in medicine as a heart stimulant and a vasodilator. The inhalation of its vapor instantly produces flushing of the face. [ Webster 1913 Suppl. ]

n. [ L. amylum starch + NL. bacterium. See Bacterium. ] (Biol.) A microörganism (Bacillus amylobacter) which develops in vegetable tissue during putrefaction. Sternberg. [ 1913 Webster ]

n. [ Amylum + -gen. ] (Chem.) That part of the starch granule or granulose which is soluble in water. [ Webster 1913 Suppl. ]

n. [ Amylum + genesis. ] The formation of starch. [ Webster 1913 Suppl. ]

a. 1. Of or pertaining to amylogen. [ Webster 1913 Suppl. ]

2. Forming starch; -- applied specif. to leucoplasts. [ Webster 1913 Suppl. ]

{ } a. [ L. amylum starch + -oid. ] Resembling or containing starch; starchlike. AS
Syn. -- starchlike, amylaceous [ 1913 Webster ]

n. 1. A starchlike substance. [ 1913 Webster + AS ]

2. (Med.) Any of a group of diverse starchlike glycoproteins deposited in the organs under some pathological conditions, such as amyloidosis; they are composed of linear nonbranching fibrils when viewed under the electron microscope. Stedman 25 [ 1913 Webster + AS ]

Amyloid degeneration (Med.), Same as amyloidosis; -- called also waxy degeneration or lardaceous degeneration. [ 1913 Webster + AS ]

n. (Med.) A disorder characterized by deposit of extracellular amyloid{ 2 } in organs or tissues in an amount that interferes with normal function of the affected organ; it is often secondary to chronic rheumatoid arthritis or tuberculosis or multiple myeloma. Called also amyloid degeneration waxy degeneration and lardaceous degeneration. [ WordNet 1.5 + AS ]

n. [ Amylum + Gr. ly`sis a loosing. ] (Chem.) The conversion of starch into soluble products, as dextrins and sugar, esp. by the action of enzymes. -- Am`y*lo*lyt"ic a. [Webster 1913 Suppl.]

a. [ Gr. &unr_; starch + &unr_; solvent; &unr_; to dissolve. ] (Physiol.) Effecting the conversion of starch into soluble dextrin and sugar; as, an amylolytic ferment. Foster. [ 1913 Webster ]

n. [ Amylum + -meter. ] Instrument for determining the amount of starch in a substance. [ Webster 1913 Suppl. ]

a. [ Amylum + -plastic. ] Starch-forming; amylogenic. [ Webster 1913 Suppl. ]

n. [ Amylum + Gr. &unr_; appearance. ] (Physiol. Chem.) The diastase of the pancreatic juice. [ Webster 1913 Suppl. ]

n. (Chem.) One of the starch group (C6H10O5)n of the carbohydrates; as, starch, arabin, dextrin, cellulose, etc. [ 1913 Webster ]

n. [ Cinnamic + -yl. ] (Chem.) The hypothetical radical, (C6H5.C2H2)2C, of cinnamic compounds. [ Formerly written also cinnamule. ] [ 1913 Webster ]

n. [ Pref. di- + amylene. ] (Chem.) A liquid hydrocarbon, C10H20, of the ethylene series, regarded as a polymeric form of amylene. [ 1913 Webster ]