Amy Lowell
         n 1: United States poet (1874-1925) [syn: {Lowell}, {Amy
               Lowell}]

English Dictionary: Amy Lowell	by the DICT Development Group
From WordNet (r) 3.0 (2006) [wn]:
amyl alcohol n a mixture of 2 or more isomeric alcohols; used as a solvent and in organic synthesis
From WordNet (r) 3.0 (2006) [wn]:
amylolysis n conversion of starch to sugar
From WordNet (r) 3.0 (2006) [wn]:
amylolytic adj of or related to the process of amylolysis
From Webster's Revised Unabridged Dictionary (1913) [web1913]:
Amyl alcohol \Am"yl al"co*hol\ (Org. Chem.)       Any of eight isomeric liquid compounds, {C5H11OH};       ordinarily, a mixture of two of these forming a colorless       liquid with a peculiar cough-exciting odor and burning taste,       the chief constituent of fusel oil. It is used as a source of       amyl compounds, such as amyl acetate, amyl nitrite, etc.
From Webster's Revised Unabridged Dictionary (1913) [web1913]:
Alcohol \Al"co*hol\ ([acr]l"k[osl]*h[ocr]l), n. [Cf. F. alcool,       formerly written alcohol, Sp. alcohol alcohol, antimony,       galena, OSp. alcofol; all fr. Ar. al-kohl a powder of       antimony or galena, to paint the eyebrows with. The name was       afterwards applied, on account of the fineness of this       powder, to highly rectified spirits, a signification unknown       in Arabia. The Sp. word has both meanings. Cf. {Alquifou}.]       1. An impalpable powder. [Obs.]          2. The fluid essence or pure spirit obtained by distillation.             [Obs.] --Boyle.          3. Pure spirit of wine; pure or highly rectified spirit             (called also {ethyl alcohol}); the spirituous or             intoxicating element of fermented or distilled liquors, or             more loosely a liquid containing it in considerable             quantity. It is extracted by simple distillation from             various vegetable juices and infusions of a saccharine             nature, which have undergone vinous fermentation.          Note: As used in the U. S. [bd]Pharmacop[oe]ia,[b8] alcohol                contains 91 per cent by weight of ethyl alcohol and 9                per cent of water; and diluted alcohol (proof spirit)                contains 45.5 per cent by weight of ethyl alcohol and                54.5 per cent of water.          4. (Organic Chem.) A class of compounds analogous to vinic             alcohol in constitution. Chemically speaking, they are             hydroxides of certain organic radicals; as, the radical             ethyl forms common or {ethyl alcohol} ({C2H5.OH}); methyl             forms {methyl alcohol} ({CH3.OH}) or {wood spirit}; amyl             forms {amyl alcohol} ({C5H11.OH}) or {fusel oil}, etc.
From Webster's Revised Unabridged Dictionary (1913) [web1913]:
Amyl alcohol \Am"yl al"co*hol\ (Org. Chem.)       Any of eight isomeric liquid compounds, {C5H11OH};       ordinarily, a mixture of two of these forming a colorless       liquid with a peculiar cough-exciting odor and burning taste,       the chief constituent of fusel oil. It is used as a source of       amyl compounds, such as amyl acetate, amyl nitrite, etc.
From Webster's Revised Unabridged Dictionary (1913) [web1913]:
Alcohol \Al"co*hol\ ([acr]l"k[osl]*h[ocr]l), n. [Cf. F. alcool,       formerly written alcohol, Sp. alcohol alcohol, antimony,       galena, OSp. alcofol; all fr. Ar. al-kohl a powder of       antimony or galena, to paint the eyebrows with. The name was       afterwards applied, on account of the fineness of this       powder, to highly rectified spirits, a signification unknown       in Arabia. The Sp. word has both meanings. Cf. {Alquifou}.]       1. An impalpable powder. [Obs.]          2. The fluid essence or pure spirit obtained by distillation.             [Obs.] --Boyle.          3. Pure spirit of wine; pure or highly rectified spirit             (called also {ethyl alcohol}); the spirituous or             intoxicating element of fermented or distilled liquors, or             more loosely a liquid containing it in considerable             quantity. It is extracted by simple distillation from             various vegetable juices and infusions of a saccharine             nature, which have undergone vinous fermentation.          Note: As used in the U. S. [bd]Pharmacop[oe]ia,[b8] alcohol                contains 91 per cent by weight of ethyl alcohol and 9                per cent of water; and diluted alcohol (proof spirit)                contains 45.5 per cent by weight of ethyl alcohol and                54.5 per cent of water.          4. (Organic Chem.) A class of compounds analogous to vinic             alcohol in constitution. Chemically speaking, they are             hydroxides of certain organic radicals; as, the radical             ethyl forms common or {ethyl alcohol} ({C2H5.OH}); methyl             forms {methyl alcohol} ({CH3.OH}) or {wood spirit}; amyl             forms {amyl alcohol} ({C5H11.OH}) or {fusel oil}, etc.
From Webster's Revised Unabridged Dictionary (1913) [web1913]:
Amylolysis \Am`y*lol"y*sis\, n. [Amylum + Gr. [?] a loosing.]       (Chem.)       The conversion of starch into soluble products, as dextrins       and sugar, esp. by the action of enzymes. --       {Am`y*lo*lyt"ic}, a.
From Webster's Revised Unabridged Dictionary (1913) [web1913]:
Amylolysis \Am`y*lol"y*sis\, n. [Amylum + Gr. [?] a loosing.]       (Chem.)       The conversion of starch into soluble products, as dextrins       and sugar, esp. by the action of enzymes. --       {Am`y*lo*lyt"ic}, a.
From Webster's Revised Unabridged Dictionary (1913) [web1913]:
Amylolytic \Am`y*lo*ly"tic\, a. [Gr. [?] starch + [?] solvent;       [?] to dissolve.] (Physiol.)       Effecting the conversion of starch into soluble dextrin and       sugar; as, an amylolytic ferment. --Foster.