saccharose Chem.
(ˈsækərəʊs)
[f. Gr. σάκχαρ-ον sugar + -ose.]
a. = sucrose b.
| 1876 tr. Schützenberger's Ferment. 32 Saccharose or cane sugar is changed, when hydrated, into two isomeric molecules. 1928 A. B. Callow Food & Health i. 15 Each molecule of saccharose is composed of one atom of glucose (also called dextrose or grape sugar), and one atom of fructose (also called laevulose or fruit sugar). 1962 Nature 22 Sept. 1201/1, I have isolated two melibiose-fermenting yeasts,..which..are capable of fermenting maltose, but which neither ferment nor assimilate saccharose. 1979 Digestion XIX. 213 The jejunal absorption of either an elemental solution (amino acids, glucose and glucose oligosaccharides), or of nonelemental diet (chicken meat,..glucose, saccharose, maltose and dextrin maltose, corn and wheat oils) were compared in 25 healthy subjects. |
† b. Any one of the group of sugars having the common formula C12H22O11; = disaccharide. Obs.
| 1887 Encycl. Brit. XXII. 623/1 ‘Sugar’ is now a collective term for two chemical genera named saccharoses (all C12H22O11) and glucoses (all C6H12O6). 1911 [see glucose 1 b]. |