sucrose
Webster Dictionary
a common variety of sugar found in the juices of many plants, as the sugar cane, sorghum, sugar maple, beet root, etc. It is extracted as a sweet, white crystalline substance which is valuable as a food product, and, being antiputrescent, is largely used in the preservation of fruit. Called also saccharose, cane sugar, etc. By extension, any one of the class of isomeric substances (as lactose, maltose, etc.) of which sucrose proper is the type
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imphee
Webster Dictionary
the African sugar cane (Holcus saccharatus), -- resembling the sorghum, or Chinese sugar cane
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glucose
Webster Dictionary
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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lactose
Webster Dictionary
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
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muscovado
Webster Dictionary
pertaining to, or of the nature of, unrefined or raw sugar, obtained from the juice of the sugar cane by evaporating and draining off the molasses. Muscovado sugar contains impurities which render it dark colored and moist
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invertase
(ɪnˈvɜr teɪs, -teɪz)
Random House Webster's College Dictionary
an enzyme that causes the inversion of cane sugar into invert sugar.
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rattoon
Webster Dictionary
one of the stems or shoots of sugar cane of the second year's growth from the root, or later. See Plant-cane
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inversion
Webster Dictionary
the act or process by which cane sugar (sucrose), under the action of heat and acids or ferments (as diastase), is broken or split up into grape sugar (dextrose), and fruit sugar (levulose); also, less properly, the process by which starch is converted into grape sugar (dextrose)
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hydroxyacetic acid
(glycolic acid, glycollic acid, hydroxyacetic acid)
Princeton's WordNet
a translucent crystalline compound found in sugar cane and sugar beets and unripe grapes
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molasses
(molasses)
Princeton's WordNet
thick dark syrup produced by boiling down juice from sugar cane; especially during sugar refining
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glycollic acid
(glycolic acid, glycollic acid, hydroxyacetic acid)
Princeton's WordNet
a translucent crystalline compound found in sugar cane and sugar beets and unripe grapes
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glycolic acid
(glycolic acid, glycollic acid, hydroxyacetic acid)
Princeton's WordNet
a translucent crystalline compound found in sugar cane and sugar beets and unripe grapes
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aspartic acid
(aspartic acid)
Princeton's WordNet
a crystalline amino acid found in proteins and occurring naturally in sugar beets and sugar cane
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invertin
Webster Dictionary
an unorganized ferment which causes cane sugar to take up a molecule of water and be converted into invert sugar
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bagasse
Webster Dictionary
sugar cane, as it comes crushed from the mill. It is then dried and used as fuel. Also extended to the refuse of beetroot sugar
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sugar
Webster Dictionary
a sweet white (or brownish yellow) crystalline substance, of a sandy or granular consistency, obtained by crystallizing the evaporated juice of certain plants, as the sugar cane, sorghum, beet root, sugar maple, etc. It is used for seasoning and preserving many kinds of food and drink. Ordinary sugar is essentially sucrose. See the Note below
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dextrose
Webster Dictionary
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 juice
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cane sugar
(cane sugar)
Princeton's WordNet
sucrose obtained from sugar cane
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demerara
(demerara)
Princeton's WordNet
a light brown raw cane sugar from Guyana
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inversion
(ɪnˈvɜr ʒən, -ʃən)
Random House Webster's College Dictionary
a hydrolysis of certain carbohydrates, as cane sugar, that results in a reversal of direction of the rotatory power of the carbohydrate solution.
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demerara sugar
(demerara, demerara sugar)
Princeton's WordNet
light brown cane sugar; originally from Guyana
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demerara
(demerara, demerara sugar)
Princeton's WordNet
light brown cane sugar; originally from Guyana
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barley-sugar
(barley-sugar, barley candy)
Princeton's WordNet
a brittle transparent candy made by melting and cooling cane sugar
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barley candy
(barley-sugar, barley candy)
Princeton's WordNet
a brittle transparent candy made by melting and cooling cane sugar
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invert sugar
(ɪnˈvɜr tər)
Random House Webster's College Dictionary
a mixture of the dextrorotatory forms of glucose and fructose formed naturally in fruits and produced artificially by treating cane sugar with acids.
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cane
(cane)
Princeton's WordNet
a strong slender often flexible stem as of bamboos, reeds, rattans, or sugar cane
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bagasse
(bagasse)
Princeton's WordNet
the dry dusty pulp that remains after juice is extracted from sugar cane or similar plants
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concrete
Webster Dictionary
sugar boiled down from cane juice to a solid mass
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trash
Webster Dictionary
especially, loppings and leaves of trees, bruised sugar cane, or the like
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granulate
Webster Dictionary
to collect or be formed into grains; as, cane juice granulates into sugar
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