starch-coagulating
|starch-co-a-gu-lat-ing|
🇺🇸
/ˈstɑːrtʃ koʊˈæɡjəˌleɪtɪŋ/
🇬🇧
/ˈstɑːtʃ kəʊˈæɡjʊˌleɪtɪŋ/
(starch-coagulate)
causing starch to thicken or clump
Etymology
'starch-coagulating' is a compound word formed from 'starch' and 'coagulate.' 'Starch' comes from Old English 'stercan' meaning 'to stiffen,' and 'coagulate' comes from Latin 'coagulare' meaning 'to curdle or clot.'
'starch' and 'coagulate' were combined in modern scientific English to describe substances or processes that cause starch to thicken or clump.
Initially, the components meant 'stiffening' and 'clotting,' and together they now refer specifically to the process or property of causing starch to coagulate.
Meanings by Part of Speech
Adjective 1
describing something that causes or is related to the coagulation (thickening or clumping) of starch.
The enzyme has a starch-coagulating effect in the solution.
Synonyms
Antonyms
Last updated: 2025/08/04 18:12