glucose

[glu┬Ěcose]

Glucose is simple sugar. It's all kinds of sugar, and it's in your blood, and your body needs it for energy. Most Americans sadly consume far more glucose than necessary, and have enlarged gluteus maximus muscles to show for it.

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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.

Noun
a monosaccharide sugar that has several forms; an important source of physiological energy


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.

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

n.
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.


Glucose

Glu"cose` , n. [Gr. sweet. Cf. Glycerin.] 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. 2. (Chem.) Any one of a large class of sugars, isometric with glucose proper, and including levulose, galactose, etc. 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.

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.

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Usage Examples
Misspelled Form

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