Webster's Revised Unabridged Dictionary -- Volume AB
A·myl"ic (?), a. (Chem.) Pertaining to, or derived from, amyl; as, amylic ether.
-- Amylic alcohol (Chem.), one of the series of alcohols, a transparent, colorless liquid, having a peculiar odor. It is the hydroxide of amyl.
-- Amylic fermentation (Chem.), a process of fermentation in starch or sugar in which amylic alcohol is produced. Gregory.
Amyl nitrite. A yellowish oily volatile liquid, C5H11NO2, used in medicine as a heart stimulant and a vasodilator. The inhalation of its vapor instantly produces flushing of the face.
Am`y·lo·bac"ter, n. [L. amylum starch + NL. bacterium. See Bacterium.] (Biol.) A microörganism (Bacillus amylobacter) which develops in vegetable tissue during putrefaction. Sternberg.
A·myl"o·gen (?), n. [Amylum + -gen.] (Chem.) That part of the starch granule or granulose which is soluble in water.
Am`y·lo·gen"e·sis (?), n. [Amylum + genesis.] The formation of starch.
Am`y·lo·gen"ic (?), a.
1. Of or pert. to amylogen.
2. Forming starch; -- applied specif. to leucoplasts.
Am"y·loid (?), Am`y·loid"al (?), a. [L. amylum starch + -oid.] Resembling or containing amyl; starchlike.
-- Amyloid degeneration (Med.), 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 waxy or lardaceous degeneration.
Am"y·loid (ăm"
·loid), n.