n. [ Gr. &unr_; sweet + -ose. ] (Physiol. Chem.) One of a class of carbohydrates having from three to nine atoms of carbon in the molecules and having the constitution either of an aldehyde alcohol or of a ketone alcohol. Most glycoses have hydrogen and oxygen present in the proportion to form water, while the number of carbon atoms is usually equal to the number of atoms of oxygen. [ Webster 1913 Suppl. ]

n. [ Gr. &unr_; sweet. Cf. Glycerin. ] [ 1913 Webster ]

1. 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. [ 1913 Webster ]

2. (Chem.) Any one of a large class of sugars, isometric with glucose proper, and including levulose, galactose, etc. [ 1913 Webster ]

3. 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. [ 1913 Webster ]

n. [ Gr. &unr_; sweet. Cf. Glycerin. ] [ 1913 Webster ]

1. 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. [ 1913 Webster ]

2. (Chem.) Any one of a large class of sugars, isometric with glucose proper, and including levulose, galactose, etc. [ 1913 Webster ]

3. 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. [ 1913 Webster ]