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am•yl•ose



Pronunciation: (am'u-lōs"), [key]
n.
the soluble or sol component of starch that forms a stiff gel at ordinary temperatures and turns blue in iodine. Cf. amylopectin.

Random House Unabridged Dictionary, Copyright © 1997, by Random House, Inc., on Infoplease.

amyloplastamyl propionate

 

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