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.
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Webster's Dictionary 1913
Webster's Revised Unabridged Dictionary, C. & G. Merriam Co., 1913.