Pronunciation: [stˈɑːt͡ʃ] (IPA) 
The word "starch" is commonly spelled with the letters S-T-A-R-C-H. In IPA phonetic transcription, it is pronounced as /stɑːtʃ/. The "s" sound at the beginning is followed by a long "a" sound, represented by the "aː" symbol, and then a "tʃ" sound. This word is used to describe a carbohydrate that is often found in foods like rice, potatoes, and bread. It is also used in the textile industry for sizing fabrics.
Starch is a complex carbohydrate that serves as a primary source of energy in many plant-based foods. It is found abundantly in various sources such as grains (e.g., wheat, rice, corn), potatoes, legumes, and tubers. Chemically, starch consists of long chains of glucose molecules linked together in the form of a polysaccharide.
In culinary terms, starch plays a vital role as a thickening and binding agent. When heated in the presence of moisture, starch granules absorb water and swell, forming a gel-like texture that thickens sauces, soups, and gravies. This makes it a crucial ingredient in cooking and baking, helping to give desired consistency and texture to numerous dishes.
Apart from its culinary applications, starch is also employed in various industrial sectors. It serves as a significant raw material in the production of adhesives, textiles, paper, and even biodegradable plastics. Additionally, starch finds practical use in the pharmaceutical industry for manufacturing tablets or pills.
Starch is also a key component of our diet as it gets broken down into glucose during digestion. This glucose is subsequently utilized by our body cells as an energy source. The consumption of foods rich in starch, such as whole grains and root vegetables, provides sustained energy and is often recommended as part of a healthy, balanced diet.
In summary, starch is a complex carbohydrate that functions as an essential source of energy for plants and a key dietary energy source for humans. It plays a crucial role in cooking, serves various industrial purposes, and is a fundamental component of a balanced diet.
A carbohydrate, having the formula C6H10O5 or some multiple thereof, the percentage composition being the same as that of cellulose; it exists more or less throughout the vegetable kingdom its chief commercial sources being the cereals and potatoes; it is not found in animal tissues. Starch is a white, tasteless, inodorous powder or mass consisting of minute rounded or ovoid granules which split into layers when heated. When soaked in water the granules swell and form a pasty mass; when subjected to the action of dry heat starch is converted into dextrin; it is converted into dextrin and glucose by the action of diastase and of the saliva and pancreatic juice. Starch is employed in medicine as a dusting powder and as an ingredient of certain ointments. For the therapeutic uses and preparations of starch see the official title, amylum.
A practical medical dictionary. By Stedman, Thomas Lathrop. Published 1920.
• To stiffen with starch.
• A white farinaceous matter obtained from grain, potatoes, and other vegetable substances, used in the form of a jelly for stiffening articles of dress, &c.
Etymological and pronouncing dictionary of the English language. By Stormonth, James, Phelp, P. H. Published 1874.
* The statistics data for these misspellings percentages are collected from over 15,411,110 spell check sessions on www.spellchecker.net from Jan 2010 - Jun 2012.
The word "starch" has its etymology from the Old English word "stercan", meaning "to stiffen" or "to make rigid". It is believed to have originated from the Proto-Germanic word "starkōną", which has a similar meaning. Over time, the word evolved into "starc", and eventually "starcian" in Old English. By the 15th century, it became "starch" in Middle English, referring to a substance derived from plants used to stiffen fabrics.
