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n. [See Dexter.] (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.
Dextrose and levulose are obtained by the inversion of cane sugar or
sucrose, and hence 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
&fist; 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.
- Webster's Unabridged Dictionary (1913)
You arrived here by searching for Dextose
The correct spelling of this word ought to be: Dextrose
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