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. ]