ˈglīkəjə̇n, -ˌjen noun
( -s )
Etymology: International Scientific Vocabulary glyc- + -gen
: a white amorphous tasteless polysaccharide (C 6 H 10 O 5 ) x constituting the principal form in which carbohydrate is stored in animal tissues, occurring especially in the liver and in muscle and also in fungi and yeasts, and resembling starch in molecular structure and in the formation of only glucose on complete hydrolysis — called also animal starch