from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A mixture of equal parts of glucose and fructose resulting from the hydrolysis of sucrose. It is found naturally in fruits and honey and produced artificially for use in the food industry.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. An equal mixture of glucose and fructose formed by the enzymatic hydrolysis of sucrose; it is found in honey and some fruits, and also produced industrially.
from the GNU version of the Collaborative International Dictionary of English
- adj. a variety of sugar, consisting of a mixture of dextrose and levulose, found naturally in fruits, and produced artificially by the inversion of cane sugar (sucrose); also, less properly, the grape sugar or dextrose obtained from starch. See Inversion, Dextrose, Levulose, and Sugar.
- n. See under Invert.
from The Century Dictionary and Cyclopedia
- n. An amorphous saccharine substance, the chief constituent of honey, and produced by the action of ferments or dilute acids on cane-sugar.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. a mixture of equal parts of glucose and fructose resulting from the hydrolysis of sucrose; found naturally in fruits; sweeter than glucose
Sorry, no etymologies found.