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Dextrose   Listen
noun
Dextrose  n.  (Chem.) 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. Note: The solid products are known to the trade as grape sugar; the sirupy products as glucose, or mixing sirup. These are harmless, but are only about half as sweet as cane sugar or sucrose.






Collaborative International Dictionary of English 0.48








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"Dextrose" Quotes from Famous Books



... a basal diet of 9 cc. of sterile culture medium such as a von Nageli solution [Footnote: von Nageli's solution consists of the following ingredients NH4NO3, 1 gram; Ca3(PO4)2, 0.005 gram; MgSO4, 0.25 gram dextrose 10.0 grams made up to 100 cc. with distilled water. Other culture media may be used and such combinations will be found in any text on yeasts. They all permit a certain amount of growth but all are apparently stimulated by the addition of vitamine extracts.] in a sterile ...
— The Vitamine Manual • Walter H. Eddy

... tissues throughout the body. For instance, it is part of the function of the liver to bring about chemical changes in albuminous foods which make it possible for the tissues to assimilate these. It also has much to do with bringing about certain chemical changes in sugar or dextrose. Furthermore, the liver has an important function in connection with the excretion of broken-down bodily tissue, converting this dead matter into a form in which it can be filtered out of the blood by the kidneys. Failure of the liver to perform its work satisfactorily will upset ...
— Vitality Supreme • Bernarr Macfadden

... the hydrated compound, C{6}H{10}O{5}.H{2}O. Diastase converts it eventually into maltose, C{12}H{22}O{11}; and by boiling with dilute acids (sulphuric, hydrochloric, acetic) it is transformed into dextrose, or ordinary glucose, C{6}H{12}O{6}. It does not ferment in contact with yeast, and does not reduce Fehling's solution. If heated with strong nitric acid it gives oxalic, and not mucic acid. Dextrine ...
— Encyclopaedia Britannica, 11th Edition, Volume 8, Slice 3 - "Destructors" to "Diameter" • Various



Words linked to "Dextrose" :   dextroglucose



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