(n) :
(biochemistry) The main constituent of the starch grain or granule, in distinction from the framework of cellulose. It is coloured blue by iodine, and is converted into dextrin and sugar by boiling acids and amylolytic ferments.
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(n) :
(biochemistry) The main constituent of the starch grain or granule, in distinction from the framework of cellulose. It is coloured blue by iodine, and is converted into dextrin and sugar by boiling acids and amylolytic ferments.