The chemical breakdown of starch through hydrolysis, in which water molecules split starch into smaller sugar molecules.
From amyl- (relating to starch) plus hydrolysis from Greek hydro (water) plus lysis (loosening/breaking). The term combines starch-related terminology with the standard hydrolysis suffix used across chemistry.
Hydrolysis means 'breaking with water,' and it's how your body digests almost everything—proteins, fats, carbohydrates—all require water molecules to be added to break the bonds, making hydrolysis the fundamental engine of digestion.
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