Which Joe gave his name to ‘sloppy joes’? We look at five interesting sandwiches and their lexical origins.
The non-crystallizable form of starch, consisting of branched polysaccharide chains.
- ‘The two major components of starch are amylose and amylopectin.’
- ‘Inulin is a soluble carbohydrate of much lower molecular weight than either amylose or amylopectin.’
- ‘Long-grain Asian sticky rice is sticky for the same reason as risotto rice: amylopectin.’
- ‘About three-quarters of the total, depending on the source of the starch, is in the form of amylopectin; this consists of short, interconnected chains making up a many-branched mass comprising thousands of sugar units.’
- ‘More specifically, they have a chemical component known as amylopectin, a naturally occurring polymer.’
We take a look at several popular, though confusing, punctuation marks.
From Afghanistan to Zimbabwe, discover surprising and intriguing language facts from around the globe.
The definitions of ‘buddy’ and ‘bro’ in the OED have recently been revised. We explore their history and increase in popularity.