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tension, any one of the class of isomeric substances (as lactose, maltose, etc.) of which sucrose proper is the type.

in many ripe fruits. Dextrose and levulose are obtained by the inversion of cane sugar or sucrose, and hence 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 sa…

substance or material); as, monoclinic sulphur goes over into orthorhombic, by standing; sucrose goes over into dextrose and levulose. -- To go through. (a) To accomplish; as, to go through a work. (b) To suffer; to endure to the end; as, to go through a surgical operation or a tedious illness. (c) To spend completel…

The act or process by which cane sugar (sucrose), under the action of heat and acids or ferments (as diastase), is broken or split up into grape sugar (dextrose), and fruit sugar (levulose); also, less properly, the process by which starch is converted into grape sugar (dextrose).

ose, found naturally in fruits, and produced artificially by the inversion of cane sugar (sucrose); also, less properly, the grape sugar or dextrose obtained from starch. See Inversion, Dextrose, Levulose, and Sugar.

A variety of sugar, isomeric with sucrose, extracted from the manna of the larch (Larix). [Written also melicitose.]

A variety of sugar isomeric with sucrose, extracted from cotton seeds and from the so-called Australian manna (a secretion of certain species of Eucalyptus).

A variety of sugar, isomeric with sucrose and obtained from certain lichens and fungi. Called also trehalose. [Written also mykose.]

to the name of wich it is affixed is a member of the carbohydrate group; as in cellulose, sucrose, dextrose, etc.

an acid obtained, as a white amorphous gummy mass, by the oxidation of mannite, glucose, sucrose, etc.

Cane sugar; sucrose; also, in general, any one of the group of which saccharose, or sucrose proper, is the type. See Sucrose.

ignating, an acid obtained as a dark amorphous substance by the long-continued boiling of sucrose with very dilute sulphuric acid. It resembles humic acid. [Written also sacculmic.]

A compound of sucrose (or of some related carbohydrate) with some base, after the analogy of a salt; as, sodium sucrate.

for seasoning and preserving many kinds of food and drink. Ordinary sugar is essentially sucrose. See the Note below.

A variety of sugar, isomeric with sucrose, found in the tubers of the Jerusalem artichoke (Helianthus tuberosus), in the dahlia, and other Compositæ.