| slovo | definícia |
C6H12
(gcide) | Hexylene \Hex"yl*ene\, n. [Hex- + -yl + ethlene.] (Chem.)
A colorless, liquid hydrocarbon, C6H12, of the ethylene
series, produced artificially, and found as a natural product
of distillation of certain coals; also, any one several
isomers of hexylene proper. Called also hexene.
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| | podobné slovo | definícia |
C6H12CO2H2
(gcide) | Suberic \Su*ber"ic\, a. [L. suber the cork tree: cf. F.
sub['e]reque.] (Chem.)
Of or pertaining to cork; specifically, designating an acid,
C6H12.(CO2H)2, homologous with oxalic acid, and obtained
from cork and certain fatty oils, as a white crystalline
substance.
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C6H12O3
(gcide) | Paraldehyde \Par*al"de*hyde\, n. [Pref. para- + aldehyde.]
(Chem.)
A trimer of acetaldehyde (C6H12O3), prepared by
polymerization of acetaldehyde with hydrochloric and sulfuric
acids. It has sedative and hypnotic properties. --MI11
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C6H12O6
(gcide) | 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).
[1913 Webster]inositol \i*no"si*tol\ ([i^]*n[o^]s"[i^]*t[o^]l), n. [Gr. 'i`s,
'ino`s, strength, muscle.] (Physiol. Chem.)
A white crystalline substance (C6H12O6) with a sweet taste,
widely distributed in certain animal tissues and fluids,
particularly in the muscles of the heart and lungs, and also
in some plants, as in unripe pease, beans, potato sprouts,
etc. Although isomeric with dextrose, it has no carbonyl
(aldehyde or ketone) group, and is therefore not a
carbohydrate, but a derivative of cyclohexane. Called also
inosite, cyclohexitol, cyclohexanehexol,
hexahydroxycyclohexane and phaseomannite. There are nine
possible steroisomers, not all of which are found naturally.
The predominate natural form is
cis-1,2,3,5-trans-4,6-cyclohexanehexol, also called
myo-inositol. The naturally occurring phytic acid in plants
is the hexaphosphate of inositol, from which inositol may be
manufactured; phytin is the calcium-magnesium salt of phytic
acid. It is also a component of phosphatidylinositol. --MI11
[1913 Webster +PJC]Levulose \Lev"u*lose`\ (l[e^]v"[-u]*l[=o]s`), n. [See Levo-.]
(Chem.)
A sirupy variety of sugar, rarely obtained crystallized,
occurring widely in honey, ripe fruits, etc., and hence
called also fruit sugar; also called fructose. Chemical
formula: C6H12O6. It is called levulose, because it rotates
the plane of polarization of light to the left, in contrast
to dextrose, the other product of the hydrolysis of
sucrose. [Written also laevulose.]
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Note: It is obtained, together with an equal quantity of
dextrose, by the inversion of ordinary cane or beet
sugar, and hence, as being an ingredient of invert
sugar, is often so called. It is fermentable, nearly as
sweet as cane sugar, and is metameric with dextrose.
Cf. Dextrose.
[1913 Webster]Sugar \Sug"ar\, n. [OE. sugre, F. sucre (cf. It. zucchero, Sp.
az['u]car), fr. Ar. sukkar, assukkar, fr. Skr. [,c]arkar[=a]
sugar, gravel; cf. Per. shakar. Cf. Saccharine, Sucrose.]
1. 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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Note: The term sugar includes several commercial grades, as
the white or refined, granulated, loaf or lump, and the
raw brown or muscovado. In a more general sense, it
includes several distinct chemical compounds, as the
glucoses, or grape sugars (including glucose proper,
dextrose, and levulose), and the sucroses, or true
sugars (as cane sugar). All sugars are carbohydrates.
See Carbohydrate. The glucoses, or grape sugars, are
ketone alcohols of the formula C6H12O6, and they turn
the plane of polarization to the right or the left.
They are produced from the amyloses and sucroses, as by
the action of heat and acids of ferments, and are
themselves decomposed by fermentation into alcohol and
carbon dioxide. The only sugar (called acrose) as yet
produced artificially belongs to this class. The
sucroses, or cane sugars, are doubled glucose
anhydrides of the formula C12H22O11. They are usually
not fermentable as such (cf. Sucrose), and they act
on polarized light.
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2. By extension, anything resembling sugar in taste or
appearance; as, sugar of lead (lead acetate), a poisonous
white crystalline substance having a sweet taste.
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3. Compliment or flattery used to disguise or render
acceptable something obnoxious; honeyed or soothing words.
[Colloq.]
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Acorn sugar. See Quercite.
Cane sugar, sugar made from the sugar cane; sucrose, or an
isomeric sugar. See Sucrose.
Diabetes sugar, or Diabetic sugar (Med. Chem.), a variety
of sugar (grape sugar or dextrose) excreted in the urine
in diabetes mellitus; -- the presence of such a sugar in
the urine is used to diagnose the illness.
Fruit sugar. See under Fruit, and Fructose.
Grape sugar, a sirupy or white crystalline sugar (dextrose
or glucose) found as a characteristic ingredient of ripe
grapes, and also produced from many other sources. See
Dextrose, and Glucose.
Invert sugar. See under Invert.
Malt sugar, a variety of sugar isomeric with sucrose, found
in malt. See Maltose.
Manna sugar, a substance found in manna, resembling, but
distinct from, the sugars. See Mannite.
Milk sugar, a variety of sugar characteristic of fresh
milk, and isomeric with sucrose. See Lactose.
Muscle sugar, a sweet white crystalline substance isomeric
with, and formerly regarded to, the glucoses. It is found
in the tissue of muscle, the heart, liver, etc. Called
also heart sugar. See Inosite.
Pine sugar. See Pinite.
Starch sugar (Com. Chem.), a variety of dextrose made by
the action of heat and acids on starch from corn,
potatoes, etc.; -- called also potato sugar, {corn
sugar}, and, inaccurately, invert sugar. See Dextrose,
and Glucose.
Sugar barek, one who refines sugar.
Sugar beet (Bot.), a variety of beet (Beta vulgaris) with
very large white roots, extensively grown, esp. in Europe,
for the sugar obtained from them.
Sugar berry (Bot.), the hackberry.
Sugar bird (Zool.), any one of several species of small
South American singing birds of the genera Coereba,
Dacnis, and allied genera belonging to the family
Coerebidae. They are allied to the honey eaters.
Sugar bush. See Sugar orchard.
Sugar camp, a place in or near a sugar orchard, where maple
sugar is made.
Sugar candian, sugar candy. [Obs.]
Sugar candy, sugar clarified and concreted or crystallized;
candy made from sugar.
Sugar cane (Bot.), a tall perennial grass ({Saccharum
officinarium}), with thick short-jointed stems. It has
been cultivated for ages as the principal source of sugar.
Sugar loaf.
(a) A loaf or mass of refined sugar, usually in the form
of a truncated cone.
(b) A hat shaped like a sugar loaf.
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Why, do not or know you, grannam, and that sugar
loaf? --J. Webster.
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Sugar maple (Bot.), the rock maple (Acer saccharinum).
See Maple.
Sugar mill, a machine for pressing out the juice of the
sugar cane, usually consisting of three or more rollers,
between which the cane is passed.
Sugar mite. (Zool.)
(a) A small mite (Tyroglyphus sacchari), often found in
great numbers in unrefined sugar.
(b) The lepisma.
Sugar of lead. See Sugar, 2, above.
Sugar of milk. See under Milk.
Sugar orchard, a collection of maple trees selected and
preserved for purpose of obtaining sugar from them; --
called also, sometimes, sugar bush. [U.S.] --Bartlett.
Sugar pine (Bot.), an immense coniferous tree ({Pinus
Lambertiana}) of California and Oregon, furnishing a soft
and easily worked timber. The resinous exudation from the
stumps, etc., has a sweetish taste, and has been used as a
substitute for sugar.
Sugar squirrel (Zool.), an Australian flying phalanger
(Belideus sciureus), having a long bushy tail and a
large parachute. It resembles a flying squirrel. See
Illust. under Phlanger.
Sugar tongs, small tongs, as of silver, used at table for
taking lumps of sugar from a sugar bowl.
Sugar tree. (Bot.) See Sugar maple, above.
[1913 Webster]Dextrose \Dex"trose`\ (d[e^]ks"tr[=o]s`), 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, and also called
glucose. 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
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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Note: 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. Dextrously
DextrousCarbohydrate \Car`bo*hy"drate\, n. [Carbon + hydrate.] (Physiol.
Chem.)
One of a group of compounds including the sugars, starches,
and gums, which contain six (or some multiple of six) carbon
atoms, united with a variable number of hydrogen and oxygen
atoms, but with the two latter always in proportion as to
form water; as dextrose, C6H12O6.
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