Lactose \Lac"tose`\, n.
1. (Physiol. Chem.) Sugar of milk or milk sugar; a
crystalline sugar present in milk, and separable from the
whey by evaporation and crystallization. It has a slightly
sweet taste, is dextrorotary, and is much less soluble in
water than either cane sugar or glucose. Formerly called
lactin.
2. (Chem.) See Galactose.
Source: Webster's Revised Unabridged Dictionary (1913)
|
Galactose \Ga*lac"tose\, n. (Chem.)
A white, crystalline sugar, C6H12O6, isomeric with
dextrose, obtained by the decomposition of milk sugar, and
also from certain gums. When oxidized it forms mucic acid.
Called also lactose (though it is not lactose proper).
Source: Webster's Revised Unabridged Dictionary (1913)
|