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Borrowed from French amidine, from amido (starch), from Latin amylum.


amidin (countable and uncountable, plural amidins)

  1. (chemistry) Starch modified by heat so as to become a transparent mass, like horn. It is soluble in cold water.

Part or all of this entry has been imported from the 1913 edition of Webster’s Dictionary, which is now free of copyright and hence in the public domain. The imported definitions may be significantly out of date, and any more recent senses may be completely missing.
(See the entry for amidin in
Webster’s Revised Unabridged Dictionary, G. & C. Merriam, 1913.)