• The dextrorotatory form of glucose, C<sub>6</sub>H<sub>12</sub>O<sub>6</sub><strong>·</strong>H<sub>2</sub>O, found naturally in animal and plant tissue and derived synthetically from starch.
  • A sugar (C<sub>6</sub>H<sub>12</sub>O<sub>6</sub>) belonging to the glucose group, which crystallizes from aqueous solution with one molecule of water in nodular masses of six-sided scales.
  • 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, and also called <altname>glucose</altname>. Dextrose and levulose are obtained by the inversion of cane sugar or sucrose, and hence the mixture is called called invert sugar. Dextrose is chiefly obtained by the action of heat and acids on starch, and hence called also <altname>starch sugar</altname>. It is also formed from starchy food by the action of the amylolytic ferments of saliva and pancreatic juice.
  • the naturally-occurring <xref>dextrorotatory</xref> form of <xref>glucose</xref> <xref>monosaccharide</xref> molecule
  • an isomer of glucose that is found in honey and sweet fruits
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