'Glucose' definitions:
Definition of 'glucose'
From: WordNet
noun
A monosaccharide sugar that has several forms; an important source of physiological energy
Definition of 'Glucose'
From: GCIDE
- Glucose \Glu"cose`\, n. [Gr. ? sweet. Cf. Glycerin.] [1913 Webster]
- 1. A variety of sugar occurring in nature very abundantly, as in ripe grapes, and in honey, and produced in great quantities from starch, etc., by the action of heat and acids. It is only about half as sweet as cane sugar. Called also dextrose, grape sugar, diabetic sugar, and starch sugar. See Dextrose. [1913 Webster]
- 2. (Chem.) Any one of a large class of sugars, isometric with glucose proper, and including levulose, galactose, etc. [1913 Webster]
- 3. The trade name of a sirup, obtained as an uncrystallizable reside in the manufacture of glucose proper, and containing, in addition to some dextrose or glucose, also maltose, dextrin, etc. It is used as a cheap adulterant of sirups, beers, etc. [1913 Webster]
Definition of 'glucose'
From: GCIDE
- Dextrose \Dex"trose`\ (d[e^]ks"tr[=o]s`), n. [See Dexter.] (Chem.) A sirupy, or white crystalline, variety of sugar, C6H12O6 (so called from turning the plane of polarization to the right), occurring in many ripe fruits, and also called glucose. Dextrose and levulose are obtained by the inversion of cane sugar or sucrose, and hence the mixture is called called invert sugar. Dextrose is chiefly obtained by the action of heat and acids on starch, and hence called also starch sugar. It is also formed from starchy food by the action of the amylolytic ferments of saliva and pancreatic juice. [1913 Webster]
- Note: The solid products are known to the trade as {grape sugar}; the sirupy products as glucose, or {mixing sirup}. These are harmless, but are only about half as sweet as cane sugar or sucrose. Dextrously Dextrous
Definition of 'glucose'
From: GCIDE
- Dextrose \Dex"trose`\ (d[e^]ks"tr[=o]s`), n. [See Dexter.] (Chem.) A sirupy, or white crystalline, variety of sugar, C6H12O6 (so called from turning the plane of polarization to the right), occurring in many ripe fruits, and also called glucose. Dextrose and levulose are obtained by the inversion of cane sugar or sucrose, and hence the mixture is called called invert sugar. Dextrose is chiefly obtained by the action of heat and acids on starch, and hence called also starch sugar. It is also formed from starchy food by the action of the amylolytic ferments of saliva and pancreatic juice. [1913 Webster]
- Note: The solid products are known to the trade as {grape sugar}; the sirupy products as glucose, or {mixing sirup}. These are harmless, but are only about half as sweet as cane sugar or sucrose. Dextrously Dextrous