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Definitions

American Heritage® Dictionary of the English Language, Fourth Edition

  1. n. A monosaccharide sugar, C6H12O6, occurring widely in most plant and animal tissue. It is the principal circulating sugar in the blood and the major energy source of the body.
  2. n. A colorless to yellowish syrupy mixture of dextrose, maltose, and dextrins containing about 20 percent water, used in confectionery, alcoholic fermentation, tanning, and treating tobacco. Also called starch syrup.

Century Dictionary and Cyclopedia

  1. n. The name of a group of sugars having the formula. C6H12O6, which may be regarded as aldehydes of hexatomic alcohols. They are less sweet than cane-sugar. One or more of them constitute the sugar of fruits, and they are produced from cane sugar, dextrine, starch, cellulose, etc., by the action of acids, certain ferments, and other reagents, and by processes going on in living plants. The two best-known varieties, distinguished by their action on polarized light, are dextroglucose, dextrose, or grape-sugar, which turns the plane of polarization to the right, and levoglucose, levulose, or fruit-sugar, which turns it to the left.
  2. n. In com., the sugar-syrup obtained by the conversion of starch into sugar by sulphuric acid, the solid product being called grape-sugar, starch-sugar, diabetic sugar, etc.

Wiktionary

  1. n. biochemistry A simple monosaccharide (sugar) with a molecular formula of C6H12O6; it is a principle source of energy for cellular metabolism.

GNU Webster's 1913

  1. n. 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. n. (Chem.) Any one of a large class of sugars, isometric with glucose proper, and including levulose, galactose, etc.
  3. n. The trade name of a sirup, obtained as an uncrystallizable reside in the manufacture of glucose proper, and containing, in addition to some dextrose or glucose, also maltose, dextrin, etc. It is used as a cheap adulterant of sirups, beers, etc.

WordNet 3.0

  1. n. a monosaccharide sugar that has several forms; an important source of physiological energy

Etymologies

  1. French, from Ancient Greek γλεῦκος (gleukos, "must, sweet wine") related to γλυκύς (glykys, "sweet"); note: -ose comes from glucose, not the other way round (Wiktionary)
  2. French, from Greek glukus, sweet. (American Heritage® Dictionary of the English Language, Fourth Edition)

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‘glucose’ has been looked up 1330 times, loved by 1 person, added to 12 lists, and has a Scrabble score of 10.