(n) 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, Syn. amylum
The Collaborative International Dictionary of English (GCIDE) v.0.53 Collaborative International Dictionary (GCIDE)
n. [ NL., fr. Gr. para` beside + &unr_; starch. ] (Chem.) A substance resembling starch, found in the green frothy scum formed on the surface of stagnant water. [ 1913 Webster ]