STARCH

(C.H:1.0;)n, a carbohydrate stored in plants; obtained chiefly from rice, wheat, corn, and other cereals, and from potatoes by crushing, macerating with water, sieving, and drying; white powder consisting of striated, microscopic granules, characteristic of source; insoluble in cold, soluble in boiling water because of rupture of starch cellulose envelope; deep blue color with iodine. S. is of value as a food, for dre ing linen, and in various manufactures.