A non-nitrogenous food substance consisting chiefly of starch; any substance resembling starch

(pathology) a waxy translucent complex protein resembling starch that results from degeneration of tissue

A disorder characterized by deposit of amyloid in organs or tissues; often secondary to chronic rheumatoid arthritis or tuberculosis or multiple myeloma

In mycology a tissue or feature is said to be amyloid if it has a positive amyloid reaction when subjected to a crude chemical test using iodine as an ingredient of either Melzer's reagent or Lugol's solution, producing a blue to blue-black staining.

Amyloid: the Journal of Protein Folding Disorders is a peer-reviewed scientific journal that publishes original research and review articles on all aspects of the protein groups and associated disorders that are classified as amyloidoses as well as other disorders associated with abnormal protein folding.

Resembling starch