1. A white, odorless, tasteless carbohydrate (polysaccharide) found in plants, used as a thickening agent in cooking and in industrial applications.
Usage: Also called starch; technical or formal usage; Commonly found in grains, potatoes, and legumes

Examples

• Amylum is extracted from corn and used to thicken sauces.
• The amylum content in potatoes makes them a good source of carbohydrates.
• Amylum serves as a binding agent in many pharmaceutical tablets.
• Plants store energy in the form of amylum for later use.
• The chemist analyzed the amylum composition of different grain samples.