noun, plural: starches
All plant seeds and tubers contain starch which is predominantly present as amylose and amylopectin. Plants use starch as a way to store excess glucose, and thus also use starch as food during mitochondrial oxidative phosphorylation. Animals do not store excess glucose as starch; they store them as glycogen.
Starch has many commercial uses, such as in papermaking, as a food, in the production of commercial grape sugar, for stiffening linen in laundries, in making paste, in printing industry, in hydrogen production, etc.
Word origin: Old English stearc (“stark, strong, rough”).