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Webster 1913 Edition

Noun.

[Cf. F.

amidine

, fr.

amido[GREEK]

starch, fr. L.

amylum

, Gr. [GREEK] fine meal, neut. of [GREEK] not ground at the mill, – hence, of the finest meal;

ἀ

priv. + [GREEK], [GREEK], mill. See

(Chem.)

Start modified by heat so as to become a transparent mass, like horn. It is soluble in cold water.

amidin ‎(countable and uncountable, plural amidins)

(chemistry) Starch modified by heat so as to become a transparent mass, like horn. It is soluble in cold water.