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Greek amylon, starch.

Amylase is an enzyme that digests starch and glycogen and converts them into simple sugars; amyloid is a starch-like protein which is deposited in some soft tissues in certain diseases. Starch occurs in two forms in the body—amylopectin is the insoluble form, consisting of branched polysaccharide chains, while amylose is the soluble form having unbranched chains. Amyl refers to the C5H11‑ radical of amyl alcohol (which was first obtained from fermented grain starch), which appears in a variety of chemical compounds.

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