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Starch. A polysaccharide (q.v.) made up of many dextrose units (q.v.) that give it the general formula (C6H10O5)n and a molecular weight (q.v.) of the order of 30,000-35,000. It is formed in nearly all plants as discrete granules that can be distinguished under the microscope, and occurs in concentrated form in the kernels (q.v.) of such cereals as wheat (q.v.), rye (q.v.), corn (q.v.), rice (q.v.), etc. It constitutes the major component of most cereal flours (q.v.) in which it is present as a white, odorless and tasteless substance.