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"Amylose. A major component of starch (q.v.) in the form of a linear chain that links together more than 2,000 dextrose (q.v.) units and constitutes the ""linear"" fraction of starch. It is soluble in hot water and makes up some 15% to 30% of the total starch, with the exception of waxy starch (q.v.) in which it is totally absent."