Starch is converted into sugar when treated with heat in presence of a dilute acid. It is changed largely into dextrin when exposed to a considerable degree of dry heat, as in toasting bread; and a similar change into dextrin and malt-sugar takes place under the action of various enzymes (see ENZYME) such as the PTYALIN of the SALIVA. Starch forms a chief constituent of the carbohydrate foods (see DIET); and in the process of digestion, the above-mentioned change takes place to prepare it for absorption. It is also slowly broken down in the process of cooking.
Starch is used as a constituent of dusting powders for application to chafed or irritable areas of the skin.... starch
animals, diseases from See zoonosis. anisometropia Unequal focusing power in the 2 eyes, usually due to a difference in size and/or shape of the eyes, that causes visual discomfort. For example, one eye may be normal and the other affected by myopia (shortsightedness), hypermetropia (longsightedness), or astigmatism (uneven curvature of the cornea). Glasses or contact lenses correct the problem in most cases. ankle joint The hinge joint between the foot and the leg. The talus (uppermost bone in the foot) fits between the 2 bony protuberances formed by the lower ends of the tibia (the shinbone) and the fibula (the outer bone of the lower leg). Strong ligaments on either side of the ankle joint give it support. The ankle allows for up-anddown movement of the foot.
An ankle sprain is one of the most
common injuries.
It is usually caused by twisting the foot over on to its outside edge, causing overstretching and bruising of the ligaments.
Violent twisting of the ankle can cause a combined fracture and dislocation known as Pott’s fracture.... animal experimentation