Pronunciation: [ˈama͡ɪləm] (IPA) 
The word amylum is spelled with an 'a' followed by a 'm', which represents the sounds /æ/ and /m/, respectively. The letter 'y' represents the /ɪ/ sound, following the 'm', and is followed by 'l', which represents the /l/ sound. The final 'u' is silent and does not represent any vowel sound. Thus, the IPA phonetic transcription for amylum is /ˈæmɪləm/. Amylum is a synonym for starch and is commonly used in the food industry.
Amylum, also known as starch, is a complex carbohydrate that serves as a primary source of energy for various living organisms. It is composed of glucose molecules linked together in long chains, forming a white, tasteless, and odorless powder. This substance is widely found in plants, especially in grains, tubers, and seeds, where it acts as a storage reserve.
Amylum plays a crucial role in the growth and development of plants. It is synthesized through the process of photosynthesis, where plants convert sunlight into energy. Excess glucose produced during photosynthesis is converted into amylum and stored in specialized structures, such as potato tubers or corn kernels.
In addition to its importance in the plant kingdom, amylum holds great significance in human and animal diets. It serves as a key source of dietary carbohydrates and calories. When consumed, it undergoes digestion in the body, starting in the mouth with the enzyme salivary amylase and continuing in the small intestine through pancreatic amylase. These enzymes break down the starch into smaller glucose units, which can be absorbed into the bloodstream and used as fuel by cells to support various bodily functions.
Moreover, amylum is widely utilized in various industrial applications. It is used as a thickening agent in food products like soups, sauces, and custards. It also finds applications in manufacturing paper, textiles, adhesives, and other products requiring a binding agent.
Overall, amylum is a versatile carbohydrate that serves vital roles in both natural and human contexts, acting as a fundamental source of energy and an essential ingredient in numerous applications across multiple industries.
Starch; in U.S. cornstarch obtained from seed of Zea mays; in Br. this or starch from wheat, Triticum sativum, or rice, Oryza sativa; a white powder used as a dusting powder or as an excipient.
A practical medical dictionary. By Stedman, Thomas Lathrop. Published 1920.
The word "amylum" has its roots in Latin. It comes from the Latin word "amylum" or "amylumum", which in turn derived from the Greek word "āmýlon" (ἄμυλον). In both Latin and Greek, "amylum" referred to a type of fine flour or starch made from grains such as wheat or barley. Over time, the word "amylum" was adopted into various languages, including English, to denote this starch or flour-like substance.
