Amidin

Am″i‐din (�), n. [Cf. F. amidine, fr. amido� starch, fr. L. amylum, Gr. � fine meal, neut. of � not ground at the mill, — hence, of the finest meal; ἀ priv. + �, �, mill. See Meal.] (Chem.) Start modified by heat so as to become a transparent mass, like horn. It is soluble in cold water.