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Dextrose   /dˈɛkstroʊs/   Listen
noun
Dextrose  n.  (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. 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.





Collaborative International Dictionary of English 0.48


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"Dextrose" Quotes from Famous Books



... the estimation of dextrin by the Sachsse-Allihn method (ibid., p. 91) that there is an error in the method of calculation of the amount of dextrose formed from the amount of maltose in the original beer. Instead of multiplying the amount of maltose in the original beer by the factor 0.9, it should be multiplied by the factor 1.053, as 1 gram of anhydrous maltose yields, on hydrolysis, 1.053 grams of dextrose. The product ...
— A Study Of American Beers and Ales • L.M. Tolman
... Monosaccharides Dextrose (glucose), laevulose, galactose, mannose, arabinose, xylose. Disaccharides Maltose, lactose, saccharose. Trisaccharides Raffinose (mellitose). Polysaccharides Dextrin, inulin, starch, glycogen, amidon. Glucosides Amygdalin, coniferin, salicin, helicin, phlorrhizin. ...
— The Elements of Bacteriological Technique • John William Henry Eyre


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