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"Starch" is a polysaccharide carbohydrate composed of glucose units, primarily found in plants as an energy storage molecule. It consists of two components: amylose (linear chains) and amylopectin (branched chains). Common sources include potatoes, corn, wheat, and rice. Starch serves as a vital food staple worldwide and is widely used in industries for thickening, stabilizing, or binding in products like paper, textiles, and adhesives. When digested, enzymes break it down into glucose, providing energy. Modified starches are also engineered for specific culinary or industrial applications, such as improving texture or shelf life. Its versatility makes starch essential in both nutrition and manufacturing.