saccharose

Definitions

  • WordNet 3.6
    • n saccharose a complex carbohydrate found in many plants and used as a sweetening agent
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Webster's Revised Unabridged Dictionary
    • n Saccharose (Chem) Cane sugar; sucrose; also, in general, any one of the group of which saccharose, or sucrose proper, is the type. See Sucrose.
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Century Dictionary and Cyclopedia
    • n saccharose The general name of any crystalline sugar having the formula C12H22O11 which suffers hydrolysis on heating with water or dilute mineral acid, each molecule yielding two molecules of a glucose. The saccharoses are glucose an-hydrids. The best-known are saccharose or cane-sugar, milk-sugar, and maltose.
    • n saccharose Specifically, the ordinary pure sugar of commerce, obtained from the sugar-cane or sorghum, from the beet-root, and from the sap of a species of maple. Chemically, pure saccharose is a solid crystalline body, odorless, having a very sweet taste, very soluble in water, less soluble in alcohol, and insoluble in absolute alcohol. Its aqueous solution is strongly dextrorotatory. It melts at 160° C., and decomposes at a higher temperature. Heated sufficiently with water or dilute mineral acid, it breaks up into equal parts of dextrose and levulose. Saccharose does not directly undergo either alcoholic or lactic fermentation; but in the presence of certain ferments it is resolved into dextrose and levulose, which are readily fermentable. It unites directly with many metallic oxids and hydrates to form compounds called sucrates or saccharates. Saccharose is extensively used both as a food and as an antiseptic. It is also used to some extent in medicine. Also called cane-sugar.
    • n saccharose A trade-name of the sodium salt of saccharin. See saccharin, 2.
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Chambers's Twentieth Century Dictionary
    • n Saccharose the ordinary pure sugar of commerce
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Etymology

Chambers's Twentieth Century Dictionary
Fr. saccharin—L. saccharum, sugar.

Usage

In literature:

Weigh out 20 grammes saccharose and add to the filtrate.
"The Elements of Bacteriological Technique" by John William Henry Eyre
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