Am"yl (&?;), n. [L. amylum starch + -yl. Cf. Amidin.] (Chem.) A hydrocarbon radical, C5H11, of the paraffine series found in amyl alcohol or fusel oil, etc.
Am`y*la"ceous (&?;), a. [L. amylum starch, Gr. &?;. See Amidin.] Pertaining to starch; of the nature of starch; starchy.
Am"y*late (&?;), n. (Chem.) A compound of the radical amyl with oxygen and a positive atom or radical.
Am"y*lene (&?;), n. (Chem.) One of a group of metameric hydrocarbons, C5H10, of the ethylene series. The colorless, volatile, mobile liquid commonly called amylene is a mixture of different members of the group.
A*myl"ic (&?;), a. (Chem.) Pertaining to, or derived from, amyl; as, amylic ether.
Amylic alcohol (Chem.), one of the series of alcohols, a transparent, colorless liquid, having a peculiar odor. It is the hydroxide of amyl. -- Amylic fermentation (Chem.), a process of fermentation in starch or sugar in which amylic alcohol is produced. Gregory.
Am`y*lo*bac"ter, n. [L. amylum starch + NL. bacterium. See Bacterium.] (Biol.) A microörganism (Bacillus amylobacter) which develops in vegetable tissue during putrefaction. Sternberg.
{ Am"y*loid (&?;), Am`y*loid"al (&?;), } a. [L. amylum starch + -oid.] Resembling or containing amyl; starchlike.
Amyloid degeneration (Med.), a diseased condition of various organs of the body, produced by the deposit of an albuminous substance, giving a blue color with iodine and sulphuric acid; - - called also waxy or lardaceous degeneration.
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Am"y*loid (m"*loid), n. 1. A non-nitrogenous starchy food; a starchlike substance.