"Starchy" Quotes from Famous Books
 ... discovered that yeast consists of globules floating in a fluid; but he thought that they were merely the starchy particles of the grain from which the wort was made, rearranged. He discovered the fact that yeast had a definite structure, but not the meaning of the fact. A century and a half elapsed, and the investigation of yeast was recommenced almost simultaneously by Cagniard de la Tour in France, and ...
— Discourses - Biological and Geological Essays • Thomas H. Huxley
... tips. I had a Cousin Flora who was troubled the same way. About the time she went to Smith College she got kind of careless with herself, used to eat a lot of candy and never take any exercise, and she got to be an awful looking thing. If you'll cut out the starchy foods and drink nothing but Kissingen, and begin skipping the rope every day, you'll be surprised how much of that you'll take off in a little while. At first you won't be able to skip more than twenty-five or fifty times a day, but you keep at it and in a month you can do your ...
— The Slim Princess • George Ade
... appearance? It is not being pompous and starchy; for proud looks lose hearts, and gentle words win them. It is not wearing fine clothes; for such dressing tells the world that the outside is the better part of the man. You cannot judge a horse by his harness; but a modest, gentlemanly ...
— Pearls of Thought • Maturin M. Ballou
... work. Now, if we were to confine ourselves to wheaten bread, we should be obliged to eat in order to obtain our daily supply of albuminoids, or 'flesh-formers,' nearly 4lb.—an amount that would give us nearly twice as much of the starchy matters which should accompany the albuminoids—or, in other words, it would supply not more than the necessary daily allowance of nitrogen, but almost twice the necessary daily allowance of carbon. Now animal food is generally ...
— The Skilful Cook - A Practical Manual of Modern Experience • Mary Harrison
... mouth invariably occurs in herbivorous animals, where there is a considerable amount of starch and comparatively little hydrocarbon in the food. By finely dividing the food, it ensures its intimate contact with the digestive ferment, ptyalin. In such meat-eaters as the cat and dog, where little starchy matter and much fat is taken, the saliva is, of course, of less importance, and this mastication does not occur. The cheek teeth of a dog ({Section 91}), and more so of a cat, are sharp, and used for gnawing off fragments of food, which are swallowed at once. Between ...
— Text Book of Biology, Part 1: Vertebrata • H. G. Wells
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