Part 406

<p><b>2.</b> <def>Pertaining to, or having the nature of, the rock amygdaloid.</def>

<h1>Amyl</h1> <Xpage=51>

<hw>Am"yl</hw> <tt>(#)</tt>, <tt>n.</tt> <ety>[L. <ets>am</ets>ylum starch + <ets>-yl</ets>. Cf. <er>Amidin</er>.]</ety> <fld>(Chem.)</fld> <def>A hydrocarbon radical, <chform>C5H11</chform>, of the paraffine series found in amyl alcohol or fusel oil, etc.</def>

<h1>Amylaceous</h1> <Xpage=51>

<hw>Am`y*la"ceous</hw> <tt>(#)</tt>, <tt>a.</tt> <ety>[L. <ets>amylum</ets> starch, Gr. <?/. See <er>Amidin</er>.]</ety> <def>Pertaining to starch; of the nature of starch; starchy.</def>

<h1>Amylate</h1> <Xpage=51>

<hw>Am"y*late</hw> <tt>(#)</tt>, <tt>n.</tt> <fld>(Chem.)</fld> <def>A compound of the radical amyl with oxygen and a positive atom or radical.</def>

<h1>Amylene</h1> <Xpage=51>

<hw>Am"y*lene</hw> <tt>(#)</tt>, <tt>n.</tt> <fld>(Chem.)</fld> <def>One of a group of metameric hydrocarbons, <chform>C5H10</chform>, of the ethylene series. The colorless, volatile, mobile liquid commonly called amylene is a mixture of different members of the group.</def>

<h1>Amylic</h1> <Xpage=51>

<hw>A*myl"ic</hw> <tt>(#)</tt>, <tt>a.</tt> <fld>(Chem.)</fld> <def>Pertaining to, or derived from, amyl; <as>as, <ex>amylic</ex> ether</as>.</def>

<cs><col>Amylic alcohol</col> <fld>(Chem.)</fld>, <cd>one of the series of alcohols, a transparent, colorless liquid, having a peculiar odor. It is the hydroxide of amyl.</cd> -- <col>Amylic fermentation</col> <fld>(Chem.)</fld>, <cd>a process of fermentation in starch or sugar in which amylic alcohol is produced.</cd>

<i>Gregory.</i> </cs>

<h1>Amylobacter</h1> <Xpage=51>

<hw>Am`y*lo*bac"ter</hw>, <tt>n.</tt> <ety>[L. <ets>amyl</ets>um starch + NL. <ets>bacter</ets>ium. See <er>Bacterium</er>.]</ety> <fld>(Biol.)</fld> <def>A micro\'94rganism <spn>(Bacillus amylobacter)</spn> which develops in vegetable tissue during putrefaction.</def>

<i>Sternberg.</i>

<h1>Amyloid, Amyloidal</h1> <Xpage=51>

<hw><hw>Am"y*loid</hw> <tt>(#)</tt>, <hw>Am`y*loid"al</hw> <tt>(#)</tt>,<hw> <tt>a.</tt> <ety>[L. <ets>amylum</ets> starch + <ets>-oid</ets>.]</ety> <def>Resembling or containing amyl; starchlike.</def>

<cs><col>Amyloid degeneration</col> <fld>(Med.)</fld>, <cd>a diseased condition of various organs of the body, produced by the deposit of an albuminous substance, giving a blue color with iodine and sulphuric acid; -- called also <altname>waxy &or; lardaceous degeneration</altname>.</cd></cs>

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<h1>Amyloid</h1> <Xpage=52>

<hw>Am"y*loid</hw> <tt>(#)</tt>, <tt>n.</tt> <p><b>1.</b> <def>A non-nitrogenous starchy food; a starchlike substance.</def>

<p><b>2.</b> <fld>(Med.)</fld> <def>The substance deposited in the organs in amyloid degeneration.</def>

<h1>Amylolytic</h1> <Xpage=52>

<hw>Am`y*lo*ly"tic</hw> <tt>(#)</tt>, <tt>a.</tt> <ety>[Gr. <?/ starch + <?/ solvent; <?/ to dissolve.]</ety> <fld>(Physiol.)</fld> <def>Effecting the conversion of starch into soluble dextrin and sugar; <as>as, an <ex>amylolytic</ex> ferment</as>.</def>

<i>Foster.</i>

<h1>Amylose</h1> <Xpage=52>

<hw>Am`y*lose"</hw> <tt>(#)</tt>, <tt>n.</tt> <fld>(Chem.)</fld> <def>One of the starch group <chform>(C6H10O5)n</chform> of the carbohydrates; <as>as, starch, arabin, dextrin, cellulose, etc.</as></def>