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A white crystalline substance, C6H8O6, obtained by the oxidation of saccharin, and regarded as the lactone of saccharonic acid.

Saccharine.

A white variety of the goldfish. Lepisma saccharina, which may infest houses, and eats starched clothing and sized papers. See Lepisma.

A thick and viscid saccharine solution of superior quality (as sugarhouse sirup or molasses, maple sirup); specifically, in pharmacy and often in cookery, a saturated solution of sugar and water (simple sirup), or such a solution flavored or medicated. Lucent sirups tinct with cinnamon. Keats. Mixing sirup. See the Not…

A variety of Sorghum vulgare, grown for its saccharine juice; the Chinese sugar cane.

you, grannam, and that sugar loaf J. Webster. -- Sugar maple (Bot.), the rock maple (Acer saccharinum). See Maple. -- Sugar mill, a machine for pressing out the juice of the sugar cane, usually consisting of three or more rollers, between which the cane is passed. -- Sugar mite. (Zoöl.) (a) A small mite (Tyroglyphus…

o hundred times the sweetening power of sugar, and is known in commerce under the name of saccharine. It has acid properties and forms salts (which are inaccurately called saccharinates). I. Remsen.

Having an agreeable taste or flavor such as that of sugar; saccharine; -- opposed to sour and bitter; as, a sweet beverage; sweet fruits; sweet oranges.

Any large blackish seaweed, especially the Laminaria saccharina. See Kelp. Coral and sea fan and tangle, the blooms and the palms of the ocean. C. Kingsley.

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…

Pills containing sulphate of iron and carbonate of sodium, mixed with saccharine matter; -- called also Vallet's mass.

The conversion of a fruit juice or other saccharine solution into alcohol by fermentation.

ains the yeast plant or its spores, and under certain conditions produces fermentation in saccharine or farinaceous substances; a preparation used for raising dough for bread or cakes, and making it light and puffy; barm; ferment.