Starch

n. [ From starch stiff, cf. G. stärke, fr. stark strong. ] 1. (Chem.) A widely diffused vegetable substance found especially in seeds, bulbs, and tubers, and extracted (as from potatoes, corn, rice, etc.) as a white, glistening, granular or powdery substance, without taste or smell, and giving a very peculiar creaking sound when rubbed between the fingers. It is used as a food, in the production of commercial grape sugar, for stiffening linen in laundries, in making paste, etc. [ 1913 Webster ]

☞ Starch is a carbohydrate, being the typical amylose, C6H10O5, and is detected by the fine blue color given to it by free iodine. It is not fermentable as such, but is changed by diastase into dextrin and maltose, and by heating with dilute acids into dextrose. Cf. Sugar, Inulin, and Lichenin. [ 1913 Webster ]

2. Fig.: A stiff, formal manner; formality. Addison. [ 1913 Webster ]

Starch hyacinth (Bot.), the grape hyacinth; -- so called because the flowers have the smell of boiled starch. See under Grape. [ 1913 Webster ]

v. t. [ imp. & p. p. Starched p. pr. & vb. n. Starching. ] To stiffen with starch. [ 1913 Webster ]

a. 1. Stiffened with starch. [ 1913 Webster ]

2. Stiff; precise; formal. Swift. [ 1913 Webster ]

n. The quality or state of being starched or starchy{ 5 }; stiffness in manners; formality.
Syn. -- starchiness, starchness. [ 1913 Webster ]

n. One who starches. [ 1913 Webster ]

n. The quality or state of being starchy; stiffness in manners; formality.
Syn. -- starchedness, starchness. [ 1913 Webster ]

adv. In a starched or starch manner. [ 1913 Webster ]

n. The quality or state of being starched or starchy{ 5 }; stiffness of manner; preciseness.
Syn. -- starchedness. [ 1913 Webster ]