Hypertext Webster Gateway: "dextrose"
From Webster's Revised Unabridged Dictionary (1913) (web1913)
Dextrose \Dex"trose`\, n. [See {Dexter}.] (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. 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 saliva and pancreatic
juice.
From Webster's Revised Unabridged Dictionary (1913) (web1913)
Glucose \Glu"cose`\, n. [Gr. ? sweet. Cf. {Glycerin}.]
1. A variety of sugar occurring in nature very abundantly, as
in ripe grapes, and in honey, and produced in great
quantities from starch, etc., by the action of heat and
acids. It is only about half as sweet as cane sugar.
Called also {dextrose}, {grape sugar}, {diabetic sugar},
and {starch sugar}. See {Dextrose}.
2. (Chem.) Any one of a large class of sugars, isometric with
glucose proper, and including levulose, galactose, etc.
From WordNet (r) 1.7 (wn)
dextrose
n : an isomer of glucose that is found in honey and sweet fruits
[syn: {dextroglucose}, {grape sugar}]
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