starch

简明释义

英[stɑːtʃ]美[stɑːrtʃ]

n. 淀粉，含淀粉的食物；（浆衣服的）浆粉，淀粉浆；（喻）（风格、性格上的）古板，刻板，拘谨

v. 给……上浆；<美，非正式>（拳击手）击倒对手

【名】 （Starch）（英）斯塔奇，（德、捷）施塔希（人名）

复 数 s t a r c h e s

第 三 人 称 单 数 s t a r c h e s

现 在 分 词 s t a r c h i n g

过 去 式 s t a r c h e d

过 去 分 词 s t a r c h e d

英英释义

单词用法

同义词

反义词

例句

1.It smelled of starch, potatoes and rotten eggs in one combination.

屋里混杂着淀粉、土豆、和臭鸡蛋的味道。

2."They are like little factories that spit out biofuel molecules without the need for starch or cellulose, " explains Gibbons.

吉本斯解释：“这就像一个不需要淀粉或者纤维素就能生产出生物燃料分子的小型工厂。”

3.Ok. Do you want us to use starch?

好的。你想要上浆吗？

4.There's too much starch in your diet.

你的日常饮食中淀粉含量太高。

5.The flour grains came mostly from cattails and ferns, plants whose roots are rich in starch, kind of like a potato.

面粉主要来自于香蒲和蕨类植物，这些植物的根富含淀粉，有点像土豆。

6.Plus, the resistant starch in potatoes help your body burn fat, too.

另外，马铃薯中所含的淀粉也能帮助身体燃烧脂肪。

7.It's important to rinse the rice to remove the starch.

淘洗大米去掉淀粉很重要。

8.Wheat is corn's counterpart as the starch source of choice in the EU.

在欧盟，小麦是玉米的替代品，是淀粉来源的选择。

9.The body converts starch into glucose for energy.

身体将淀粉转化为葡萄糖以获取能量。

10.Potatoes are a great source of starch.

土豆是一个很好的淀粉来源。

11.Rice is primarily made up of starch.

大米主要由淀粉组成。

12.Many people avoid starch in their diets to lose weight.

许多人在饮食中避免淀粉以减轻体重。

13.You can thicken the sauce with some starch.

你可以用一些淀粉来使酱汁变稠。

作文

Starch is a carbohydrate that is found in many plants and serves as a major source of energy for humans and animals. It is composed of long chains of glucose molecules, making it an essential part of our diet. Foods rich in starch (淀粉) include potatoes, rice, corn, and wheat. These foods are staples in many cultures around the world and provide the necessary fuel for our daily activities.The process of digestion begins when we consume starch (淀粉). In our mouth, enzymes in saliva start breaking down the starch (淀粉) into simpler sugars. This process continues in the stomach and small intestine, where further enzymes act on the starch (淀粉) to convert it into glucose, which can be easily absorbed into the bloodstream. This glucose provides immediate energy for our cells, ensuring that our bodies function optimally.In addition to being a source of energy, starch (淀粉) also plays a crucial role in various culinary applications. For instance, when heated in water, starch (淀粉) granules swell and gelatinize, creating a thickening agent for sauces and soups. This property makes starch (淀粉) a valuable ingredient in the kitchen, particularly in recipes that require a smooth texture.Moreover, starch (淀粉) is not just limited to cooking; it has several industrial applications as well. For example, starch (淀粉) is used in the production of biodegradable plastics, paper, and even textiles. Its versatility makes it a significant component in various manufacturing processes, contributing to sustainable practices in industries.However, it is essential to consume starch (淀粉) in moderation. While it is a vital source of energy, excessive intake of starch (淀粉) can lead to health issues such as obesity and diabetes. Therefore, a balanced diet that includes a variety of nutrients is crucial for maintaining overall health. Whole grains, legumes, and vegetables are excellent sources of starch (淀粉) that also provide fiber, vitamins, and minerals, promoting better digestion and health.In conclusion, starch (淀粉) is an integral part of our diet and has numerous applications in cooking and industry. Understanding its role in nutrition and how it affects our bodies can help us make informed dietary choices. By incorporating healthy sources of starch (淀粉) into our meals while being mindful of portion sizes, we can enjoy the benefits of this essential carbohydrate without compromising our health.

淀粉是一种存在于许多植物中的碳水化合物，是人类和动物的主要能量来源。它由长链葡萄糖分子组成，成为我们饮食中不可或缺的一部分。富含淀粉（starch）的食物包括土豆、米饭、玉米和小麦。这些食物在世界许多文化中都是主食，为我们的日常活动提供必要的燃料。消化过程始于我们摄入淀粉（starch）。在口腔中，唾液中的酶开始将淀粉（starch）分解为更简单的糖。这个过程在胃和小肠中继续进行，进一步的酶作用于淀粉（starch），将其转化为葡萄糖，后者可以轻松吸收到血液中。这种葡萄糖为我们的细胞提供即时能量，确保我们的身体正常运作。除了作为能量来源外，淀粉（starch）在各种烹饪应用中也发挥着至关重要的作用。例如，当在水中加热时，淀粉（starch）颗粒膨胀并明胶化，形成酱汁和汤的增稠剂。这一特性使得淀粉（starch）成为厨房中一种宝贵的成分，特别是在需要光滑质地的食谱中。此外，淀粉（starch）不仅限于烹饪；它在多个工业应用中也有广泛用途。例如，淀粉（starch）被用于生产生物可降解塑料、纸张，甚至纺织品。其多功能性使其成为各种制造过程中重要的组成部分，为工业中的可持续实践做出贡献。然而，适量摄入淀粉（starch）是至关重要的。虽然它是重要的能量来源，但过量摄入淀粉（starch）可能导致肥胖和糖尿病等健康问题。因此，包含多种营养素的均衡饮食对于维持整体健康至关重要。全谷物、豆类和蔬菜是优质的淀粉（starch）来源，同时还提供纤维、维生素和矿物质，促进更好的消化和健康。总之，淀粉（starch）是我们饮食中不可或缺的一部分，并在烹饪和工业中具有多种应用。理解其在营养中的作用以及对我们身体的影响可以帮助我们做出明智的饮食选择。通过将健康的淀粉（starch）来源纳入我们的膳食，同时注意份量，我们可以享受这一重要碳水化合物的好处，而不影响我们的健康。