from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A glycoside, the sugar component of which is glucose.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A glycoside that yields glucose after hydrolysis.
from the GNU version of the Collaborative International Dictionary of English
- n. One of a large series of amorphous or crystalline substances, occurring very widely distributed in plants, rarely in animals, and regarded as influental agents in the formation and disposition of the sugars. They are frequently of a bitter taste, but, by the action of ferments, or of dilute acids and alkalies, always break down into some characteristic substance (acid, aldehyde, alcohol, phenole, or alkaloid) and glucose (or some other sugar); hence the name. They are of the nature of complex and compound ethers, and ethereal salts of the sugar carbohydrates.
from The Century Dictionary and Cyclopedia
- n. One of a class of compounds widely distributed in the vegetable world, which, treated with acids, alkalis, or certain ferments, are resolved into a sugar, an acid, and sometimes another organic principle.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. a glycoside derived from glucose
Along with more than fifty antioxidants, including cyanidin-3 glucoside, which is an anthocyanin, Acai is an exceptionally good source of omega-6 and omega-9 fatty acids, vitamins A, C, and E, and trace minerals.
The seeds contain abundantly a demulcent oil, whilst the petals furnish a glucoside which is colourless unless treated with alkalies, when it becomes of a golden yellow.
_ "The plant contains" ononin, "a chemical glucoside, which is demulcent to the urinary organs.
The small care that stenediol conducted by stibamine glucoside school.
Bitter taste in cassava roots correlates with cyanogenic glucoside.
The bark is the source of the active compound pinoresinal di -- D-glucoside.
Yet a third problem is that when sorghum grain is germinated, a cyanogenic glucoside is formed.
· Appropriate starters have been developed that can produce amylase and linamarase enzymes necessary for starch breakdown and cyanogenic glucoside hydrolysis; two major biochemical processes needed in cassava processing.
Differential effects on the cyanogenic glucoside content of fermenting cassava activities.
By 1928, he had evolved and confirmed, among others, the structures of maltose, cellobiose, lactose, gentiobiose, melibiose, gentianose, raffinose and the glucoside ring structure of normal sugars.
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