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1 : One of the starch group (C6H10O5)n of the carbohydrates; as, starch, arabin, dextrin, cellulose, etc.

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1 : Amylose

n.

One of the starch group (C6H10O5)n of the carbohydrates; as, starch, arabin, dextrin, cellulose, etc.

This word amylose uses (7) total characters with white space

This word amylose uses (7) total characters with white out space

This word amylose uses 7 unique characters: A E L M O S Y

Number of all permutations npr for amylose word is (5040)

Number of all combination ncr for amylose word is (5040)

Similar matching soundex word for amylose

2 same character containing word for amylose

3 same character containing word For amylose

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From Wikipedia

Amylose
Amylose2.svg
Identifiers
CAS Number
  • 9005-82-7 YesY
ChEBI
  • CHEBI:28102 N
ChemSpider
  • None
ECHA InfoCard100.029.702
UNII
  • 7TDQ74Y18L YesY
Properties
Chemical formula
Variable
Molar massVariable
AppearanceWhite powder
Solubility in water
Insoluble[1]
Hazards
NFPA 704
Flammability code 1: Must be pre-heated before ignition can occur. Flash point over 93 °C (200 °F). E.g., canola oilHealth code 1: Exposure would cause irritation but only minor residual injury. E.g., turpentineReactivity code 0: Normally stable, even under fire exposure conditions, and is not reactive with water. E.g., liquid nitrogenSpecial hazards (white): no codeNFPA 704 four-colored diamond
1
1
0
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
N verify (what is YesYN ?)
Infobox references

Amylose is a polysaccharide made of α-D-glucose units, bonded to each other through α(1→4) glycosidic bonds. It is one of the two components of starch, making up approximately 20-30%. The other component is amylopectin.[2] Because of its tightly packed helical structure, amylose is more resistant to digestion than other starch molecules and is therefore an important form of resistant starch.[3]

  1. ^ Green, Mark M.; Blankenhorn, Glenn; Hart, Harold (November 1975). "Which Starch Fraction is Water-Soluble, Amylose or Amylopectin?". Journal of Chemical Education. 52 (11): 729. doi:10.1021/ed052p729. ... amylose is the water-insoluble starch component. 
  2. ^ Brown, W. H.; Poon, T. (2005). Introduction to organic chemistry (3rd ed.). Wiley. ISBN 0-471-44451-0. [page needed]
  3. ^ "Archived copy". Archived from the original on 2010-09-24. Retrieved 2010-07-02. 

From Wiktionary

Contents

  • 1 English
    • 1.1 Noun
      • 1.1.1 Related terms
      • 1.1.2 Translations
    • 1.2 Anagrams
    • 1.3 Further reading

English[edit]

Noun[edit]

amylose (plural amyloses)

  1. (biochemistry) The soluble form of starch (the insoluble form being amylopectin) that is a linear polymer of glucose.

Related terms[edit]

  • amylase
  • amylopectin

Translations[edit]

Anagrams[edit]

  • oyamels

Further reading[edit]

  • Wikipedia-logo-v2.svg amylose on Wikipedia.Wikipedia