GLUCOSE • DICTIONARY ONE.COM • Definition of Glucose

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/glˈukˌoʊs/ Listen

noun

Glucose n.

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.

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

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.

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Etymology of 'Glucose'

Collaborative International Dictionary of English 0.48

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"Glucose" Quotes from Famous Books

... we'll spell: Our joys will never fail to jell. The honeyed kisses we imprint Will show of glucose not ...

— The So-called Human Race • Bert Leston Taylor

... citrifalia, plants extensively cultivated in India on account of the reddish dye-stuff which their roots contain. The name is also applied to the dye, but the common trade name is Suranji. Its properties are due to the presence of a glucoside known as Morindin, which is compounded from glucose and probably a ...

— Project Gutenberg Encyclopedia

... by the enumeration of the formidable processes which the "product" inside has survived. It is announced proudly as "degerminated, granulated, double kiln-dried, steam-ground"! But why, in the name even of an adulterous and adulterating generation, should rice be "coated with talcum and glucose," as this sack unblushingly confesses? It is all very well to add "remove by washing"; that is precisely what we shall be unable to do. It will take all the time and fuel we have to spare to melt snow for cooking, when one little primus stove serves for all ...

— The Ascent of Denali (Mount McKinley) - A Narrative of the First Complete Ascent of the Highest - Peak in North America • Hudson Stuck

... same thing—merge them when they are manufactured. This gives them their peculiar chemical attitude towards their food. One often sees a member suddenly call the head waiter at breakfast to tell him that there is too much ammonia in the bacon; and another one protest at the amount of glucose in the olive oil; and another that there is too high a percentage of nitrogen in the anchovy. A man of distorted imagination might think this tasting of chemicals in the food a sort of nemesis of fate upon the members. But that would be very foolish, for in every case the ...

— Arcadian Adventures with the Idle Rich • Stephen Leacock

... objects which he held up. "See them?" he said. "This is your article. All Day Suckers, they're called, and well named. The candy fills the mouth and yet don't crowd it any; the stick is to hold on by, and take it out when necessary. Pure sugar, no glucose in it; not a mite! Pure sugar, cream o' tartar killed, and flavored with fruit surrup. Now, young feller, you take fourteen of them suckers. They're two cents apiece, that's two for every day in the week. Every time you two find you're beginnin' to jaw, in goes your sucker, and you ...

— The Wooing of Calvin Parks • Laura E. Richards

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