It's often used in scientific contexts to refer to substances or compounds related to starch or its derivatives. For example:
* Amylase: An enzyme that breaks down starch into sugars.
* Amylopectin: A branched form of starch.
* Amylose: A linear form of starch.
While the root word "amyl" itself isn't used independently in everyday language, its presence in scientific terms indicates a connection to starch.