lævulose, levulose Chem.
(ˈliːvjʊləʊs)
[f. L. læv-us left + -ule + -ose.]
Formerly, the form of glucose which is lævo-rotatory to polarized light; now, the naturally occurring (lævo-rotatory) form of fructose, d(—)-fructose. (Cf. dextrose.)
| 1871 Roscoe Elem. Chem. 396 In manna and honey mixed with levulose, or left-handed glucose. 1878 Kingzett Anim. Chem. 404 Cane sugar is first resolved into dextrose and lævulose before it ferments. 1897 Allbutt's Syst. Med. III. 386 Cane sugar is partly left unchanged, partly converted into glucose and lævulose. 1902 Encycl. Brit. XXII. 721/1 Glucose and fructose (lævulose)—the two isomeric hexases of the formula C6H12O6 which are formed on hydrolysing cane sugar. 1948 W. Pigman Chem. Carbohydrates xv. 605 Hydrolysis of inulin by enzymes leads to a practically quantitative yield of levulose (d-fructose). 1974 Nature 10 May 194/3 Although it is true that some bacteriologists are extremely conservative in the names they use for carbohydrates, surely nobody now uses ‘levulose’..in preference to ‘fructose’ these days. |
Hence lævulosane [+ -ane] obs. var. lævulosan, levulosan a.
| 1876 Harley Mat. Med. (ed. 6) 792 Heated to 338° lævulose loses water and is converted into lævulosane. |