dextrose

American Heritage® Dictionary of the English Language, Fourth Edition

1. n. The dextrorotatory form of glucose, C₆H₁₂O₆·H₂O, found naturally in animal and plant tissue and derived synthetically from starch. Also called dextroglucose.

Century Dictionary and Cyclopedia

1. n. A sugar (C₆H₁₂O₆) belonging to the glucose group, which crystallizes from aqueous solution with one molecule of water in nodular masses of six-sided scales. It is readily solvent in water and alcohol, has a taste less sweet than ordinary cane-sugar, and directly reduces alkaline copper solution. It is dextrorotatory to polarized light. Dextrose is widely distributed, being found in most sweet fruits, grapes, raisins, cherries, etc., usually associated with levulose. It also occurs sparingly in various animal tissues and juices, and in excessive quantity in diabetic urine. Dextrose is manufactured from starch in large quantity by the action of sulphuric acid. It is used for making cheap syrup, called glucose syrup, in the manufacture of beer, and for adulterating molasses. Also called dextroglucose, grape-sugar, and starch-sugar.

Wiktionary

1. n. the naturally-occurring dextrorotatory form of glucose monosaccharide molecule

GNU Webster's 1913

1. n. (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, and also called glucose. Dextrose and levulose are obtained by the inversion of cane sugar or sucrose, and hence the mixture is called 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.

WordNet 3.0

1. n. an isomer of glucose that is found in honey and sweet fruits