Ăm'ī-dine, n.

n. [Fr. amidine, N. Lat. amidine, from Fr. amidon, N. Lat. amidum, for Lat. amylum, Gr. ἄμυλον, fine meal, starch, neut. of ἄμυλος, not ground at the mill, hence of the finest meal, from a priv. and μύλος, μύλη, mill.] Starch modified by heat so as to become a transparent mass, like horn. It is soluble in cold water.