Starch

Science / Chemistry / Starch: A polysaccharide used by plants to stockpile glucose molecules. The most common forms are amylose and amylopectin.

Carbohydrate

Science / Chemistry / Carbohydrate: A class of organic compounds including sugars and starches. The name comes from the fact that many (but not all) carbohydrates have empirical formula CH2O. MORE

Polysaccharide

Science / Chemistry / Polysaccharide: A carbohydrate consisting of a large number of linked monosaccharide units. Examples of polysaccharides are cellulose and starch. MORE

Non-Newtonian Fluid

Science / Chemistry / Non-Newtonian Fluid: A fluid whose viscosity changes when the gradient in flow speed changes. Colloidal suspensions and polymer solutions like ketchup and starch/water paste are non-Newtonian fluids. MORE

Amylopectin

Science / Chemistry / Amylopectin: A form of starch made of glucose molecules linked in a branching pattern. MORE

Amylose

Science / Chemistry / Amylose: A form of starch made of long, unbranched chains of alpha-D-glucose molecules. MORE

Complex Carbohydrate

Health / Vitamins / Complex Carbohydrate: Carbohydrates such as starch and cellulose that contain more than ten linked glucose units. MORE

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