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Definitions of glucose

  1. a monosaccharide sugar that has several forms; an important source of physiological energy
  2. 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.
  3. Any one of a large class of sugars, isometric with glucose proper, and including levulose, galactose, etc.
  4. 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.
  5. A primary source of energy for living organisms. It is naturally occurring and is found in fruits and other parts of plants in its free state. It is used therapeutically in fluid and nutrient replacement.
  6. The form of sugar existing in many animal and vegetable organisms; produced for commercial use by the action of sulphuric acid on starch.
  7. Sugar of grapes and other fruits.
  8. The peculiar kind of sugar in the juice of fruits.
  9. A sugar less sweet than cane- sugar, found largely in nature, and made artificially by treating with sulfuric acid any substance containing starch.
  10. A sugar obtained from grapes, fruits of various kinds, honey, starch, & c., and known as grape- sugar, starch- sugar, and diabetic sugar.
  11. The peculiar form of sugar which exists in grapes and in other fruits.
  12. The grape sugar of plants and animals.
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Usage examples for glucose

  1. Some sugars, such as glucose need no digestion in a chemical sense, and are wholesome provided their solution is not too concentrated. – School and Home Cooking by Carlotta C. Greer
  2. Animal starch found in liver, which may be changed into glucose – A Practical Physiology by Albert F. Blaisdell
  3. The stalk of the maize is used for making smokeless powder, and the husks for two kinds of glucose two of cotton, three of gum, and two of oil. – Spanish Life in Town and Country by L. Higgin and Eugène E. Street
  4. It is prepared by fermenting glucose and distilling the product. – An Introduction to Chemical Science by R.P. Williams
  5. This experimental work also shows that unless soft water is used in boiling sugar to which acid is added, more constant and satisfactory results may be secured by adding glucose rather than acid to sugar. – School and Home Cooking by Carlotta C. Greer
  6. The prospect of the Palisades to the northwest was undimmed, for the wind was blowing fresh from the sea and the smoke from the glucose factory on the Jersey side was making straight up the river in a long, black horizontal bar, behind which the horizon glowed in a brilliant, translucent mass of cloud. – Mortmain by Arthur Cheny Train
  7. 8. Why must the starchy foods be changed in the body into sugar, or glucose – A Handbook of Health by Woods Hutchinson
  8. When properly prepared and the acid product thoroughly removed, dextrose and glucose have practically the same food value as sugar. – Human Foods and Their Nutritive Value by Harry Snyder
  9. Cream, melt, add pinch of glucose to one pint simple syrup; four tablespoonfuls of glycerine. – One Thousand Secrets of Wise and Rich Men Revealed by C. A. Bogardus
  10. Glucose is not as sweet as granulated sugar. – School and Home Cooking by Carlotta C. Greer
  11. Glucose is soluble and is at first the plant's main food. – An Introduction to Chemical Science by R.P. Williams
  12. Forty pounds granulated sugar, five quarts water; boil to a stiff ball; set off; add quickly twelve pounds of glucose – One Thousand Secrets of Wise and Rich Men Revealed by C. A. Bogardus
  13. Some of the glucose yielding products can be made at less expense than sugar, and when they are sold under their right names there is no reason why they should not be used in the dietary, as they serve the same nutritive purpose. – Human Foods and Their Nutritive Value by Harry Snyder
  14. Also to improve sour, rank molasses, take the molasses, for instance, ten gallons; take five pounds dry C sugar, five pounds glucose water two quarts. – One Thousand Secrets of Wise and Rich Men Revealed by C. A. Bogardus
  15. Granulated sugar is crystalline in structure, while commercial glucose exists in the form of a heavy sirup, i. – School and Home Cooking by Carlotta C. Greer
  16. Also when boiled with weak sulphuric acid, the Potato starch is changed into glucose or grape sugar, which by fermentation yields alcohol: and this spirit is often sold under the name of British brandy. – Herbal Simples Approved for Modern Uses of Cure by William Thomas Fernie
  17. And in this respect, grape sugar closely resembles the glucose or sweet principle of honey. – Herbal Simples Approved for Modern Uses of Cure by William Thomas Fernie
  18. Good molasses has but a small percentage of glucose – An Introduction to Chemical Science by R.P. Williams
  19. As luciferin is so easily oxidizable a substance, we should expect to find that it will reduce just as glucose will reduce. – The Nature of Animal Light by E. Newton Harvey