from The American Heritage® Dictionary of the English Language, 4th Edition
- n. See sucrose.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. sucrose
from the GNU version of the Collaborative International Dictionary of English
- n. Cane sugar; sucrose; also, in general, any one of the group of which saccharose, or sucrose proper, is the type. See sucrose.
from The Century Dictionary and Cyclopedia
- n. The general name of any crystalline sugar having the formula C12H22O11 which suffers hydrolysis on heating with water or dilute mineral acid, each molecule yielding two molecules of a glucose.
- n. Specifically, the ordinary pure sugar of commerce, obtained from the sugar-cane or sorghum, from the beet-root, and from the sap of a species of maple.
- n. A trade-name of the sodium salt of saccharin. See saccharin, 2.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. a complex carbohydrate found in many plants and used as a sweetening agent
These products are: two saturated chains aliphatic hydrocarbons (C33H68 and C35H72), saccharose, two pentacyclic triterpenes of the ursane group (alpha-amyrine, urs-12-ene-3-one), a new polymethoxy flavonoid
Nitro-molasses, which is a liquid product, has also been proposed, and nitro-saccharose, the product obtained by the nitration of sugar.
-- In certain cases a corresponding percentage of lactose, maltose, or saccharose is substituted for glucose.
The most important application of inosite-free bouillon is its use in the preparation of sugar bouillons, whether glucose, maltose, lactose, or saccharose, of exact percentage composition.
Weigh out 20 grammes saccharose and add to the filtrate.
Weigh out 20 grammes saccharose and add to the contents of the flask.
From this the author concludes that the formation of saccharose from glucose takes place entirely in the leaves under the influence of sunlight, and that the saccharose thereupon ascends the cane through the petioles, etc., and collects there.
For example, various sugars -- lactose, glucose, saccharose, &c. -- are added to test the fermentative action of the bacterium on these substances; litmus is added to show changes in reaction, specially standardized media being used for estimating such changes; peptone solution is commonly employed for testing whether or not the bacterium forms indol; sterilized milk is used as a culture medium to determine whether or not it is curdled by the growth.
A new method for the analysis of saccharose and raffinose, when in the presence of inverted sugar, is said to give accurate results.
Herbal Dental Gel Peppermint Herbal ingredients such as echinacea, fresh tasting, gentle cleanser with low anise, green tea, clove oil and a sudsing action saccharose ester retard development of tooth decay and plaque-producing Mineral Toothpaste bacteria.
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