amylum Antonyms
No Synonyms and anytonyms found
Meaning of amylum
amylum (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
amylum Sentence Examples
- Amylum, another term for starch, is a complex carbohydrate consisting of amylose and amylopectin.
- In plant cells, amylum serves as a storage form of energy, providing a reserve of glucose for future use.
- Enzymes like amylase play a key role in breaking down amylum into simpler sugars during the digestive process.
- The structure of amylum in different plants varies, leading to diverse properties in starches derived from different sources.
- Researchers are exploring ways to modify the properties of amylum for various industrial applications, including food and textiles.
- The extraction and purification of amylum from plants involve several processing steps to obtain a high-quality product.
- The gelatinization of amylum is a critical step in cooking, influencing the texture and mouthfeel of starchy foods.
- Amylum granules exhibit distinct shapes and sizes, contributing to the functionality of starch in different applications.
- The chemical composition of amylum makes it a valuable resource in industries such as paper manufacturing and pharmaceuticals.
- Genetic engineering techniques aim to enhance the characteristics of amylum in crops, improving yield and resistance to environmental factors.
FAQs About the word amylum
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
No synonyms found.
No antonyms found.
Amylum, another term for starch, is a complex carbohydrate consisting of amylose and amylopectin.
In plant cells, amylum serves as a storage form of energy, providing a reserve of glucose for future use.
Enzymes like amylase play a key role in breaking down amylum into simpler sugars during the digestive process.
The structure of amylum in different plants varies, leading to diverse properties in starches derived from different sources.
