amidons

Amidons is a term that can refer to several different concepts, primarily in the fields of chemistry and biology. In chemistry, amidons are a type of polymer, specifically a polysaccharide. They are composed of repeating glucose units linked together by glycosidic bonds. The most common naturally occurring amidons are starch, which is found in plants and serves as a food reserve, and glycogen, which is found in animals and fungi and serves a similar energy storage function. These amidons play crucial roles in metabolism and energy regulation in living organisms.

In a more specific biological context, the term "amidon" might sometimes be used to refer to starch granules themselves, which are the discrete packages of starch found within plant cells. These granules can vary in size and shape depending on the plant species and the specific type of starch. Their structure is important for the efficiency of starch synthesis, storage, and degradation.

Historically, the term "amidon" also referred to a refined form of starch, particularly that derived from wheat. This refined starch was historically used for various purposes, including laundry starching and as a thickening agent in food preparation. While the general term amidon encompasses starch and glycogen, its specific usage can depend on the scientific discipline or historical context.