SUCROSE n.
A common variety of sugar found in the juices of many plants, as the sugar cane, sorghum, sugar maple, beet root, etc. It is extracted as a sweet, white crystalline substance which is valuable as a food product, and, being antiputrescent, is largely used in the preservation of fruit. Called also saccharose, cane sugar,…
SUGAR n. 2 definitions
e substance, of a sandy or granular consistency, obtained by crystallizing the evaporated juice of certain plants, as the sugar cane, sorghum, beet root, sugar maple, etc. It is used for seasoning and preserving many kinds of food and drink. Ordinary sugar is essentially sucrose. See the Note below.…
TANSY n.
A dish common in the seventeenth century, made of eggs, sugar, rose water, cream, and the juice of herbs, baked with butter in a shallow dish. [Obs.] Pepys. Double tansy (Bot.), a variety of the common tansy with the leaves more dissected than usual. -- Tansy mustard (Bot.), a plant (Sisymbrium canescens) of the Musta…
TARTARIC a.
dicine, in dyeing, calico printing, photography, etc., and also as a substitute for lemon juice. Called also dextro-tartaric acid. (b) By extension, any one of the series of isomeric acids (racemic acid, levotartaric acid, inactive tartaric acid) of which tartaric acid proper is the type.
TAURINE n.
A body occurring in small quantity in the juices of muscle, in the lungs, and elsewhere, but especially in the bile, where it is found as a component part of taurocholic acid, from which it can be prepared by decomposition of the acid. It crystallizes in colorless, regular six-sided prisms, and is especially characteri…
TEA n.
et. -- Tea bug (Zoöl.), an hemipterous insect which injures the tea plant by sucking the juice of the tender leaves. -- Tea caddy, a small box for holding tea. -- Tea chest, a small, square wooden case, usually lined with sheet lead or tin, in which tea is imported from China. -- Tea clam (Zoöl.), a small quahaug.…
TREACLE n.
A saccharine fluid, consisting of the inspissated juices or decoctions of certain vegetables, as the sap of the birch, sycamore, and the like. Treacle mustard (Bot.), a name given to several species of the cruciferous genus Erysimum, especially the E. cheiranthoides, which was formerly used as an ingredient in Venice t…
TRYPSIN n.
A proteolytic ferment, or enzyme, present in the pancreatic juice. Unlike the pepsin of the gastric juice, it acts in a neutral or alkaline fluid, and not only converts the albuminous matter of the food into soluble peptones, but also, in part, into leucin and tyrosin.