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sucrose
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The Salt of the World?
- 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, etc. By extension, any one of the class of isomeric substances (as lactose, maltose, etc.) of which sucrose proper is the type.
- Mycose - n. - A variety of sugar, isomeric with sucrose and obtained from certain lichens and fungi. Called also trehalose.
- 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, etc. By extension, any one of the class of isomeric substances (as lactose, maltose, etc.) of which sucrose proper is the type.
- Sucrate - n. - A compound of sucrose (or of some related carbohydrate) with some base, after the analogy of a salt; as, sodium sucrate.
- Saccharose - n. - Cane sugar; sucrose; also, in general, any one of the group of which saccharose, or sucrose proper, is the type. See Sucrose.