Glucose vs. Dextrose
Glucosenoun
(carbohydrate) A simple monosaccharide (sugar) with a molecular formula of C6H12O6; it is a principle source of energy for cellular metabolism.
Glucosenoun
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.
Glucosenoun
Any one of a large class of sugars, isometric with glucose proper, and including levulose, galactose, etc.
Glucosenoun
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.
Glucosenoun
a monosaccharide sugar that has several forms; an important source of physiological energy
Glucosenoun
a simple sugar which is an important energy source in living organisms and is a component of many carbohydrates.
Glucosenoun
a syrup containing glucose and other sugars, made by hydrolysis of starch and used in the food industry.
Glucose
Glucose is a simple sugar with the molecular formula C6H12O6. Glucose is the most abundant monosaccharide, a subcategory of carbohydrates.
Dextrosenoun
The naturally-occurring dextrorotatory form of glucose monosaccharide molecule.
Dextrosenoun
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.
Dextrosenoun
an isomer of glucose that is found in honey and sweet fruits
Dextrosenoun
the dextrorotatory form of glucose (and the predominant naturally occurring form).
