sucrose

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Related to Dietary sucrose: saccharose, table sugar

sucrose

 [soo´krōs]
a disaccharide obtained from sugar cane, sugar beet, or other sources; used as a food and sweetening agent.
sucrose hemolysis test a test for paroxysmal nocturnal hemoglobinuria; the patient's whole blood is mixed with isotonic sucrose solution, which promotes binding of complement to red blood cells, then incubated and examined for hemolysis; greater than 10 per cent hemolysis indicates paroxysmal nocturnal hemoglobinuria.

su·crose

(sū'krōs),
A nonreducing disaccharide made up of d-glucose and d-fructose obtained from sugar cane, Saccharum officinarum (family Gramineae), from several species of sorghum, and from the sugar beet, Beta vulgaris (family Chenopodiaceae); the common sweetener, used in pharmacy in the manufacture of products such as syrup and confections.
Synonym(s): saccharose, saccharum

sucrose

/su·crose/ (soo´krōs) a disaccharide of glucose and fructose from sugar cane, sugar beet, or other sources; used as a food and sweetening agent and pharmaceutical aid.
Enlarge picture
Sucrose.

sucrose

(so͞o′krōs′)
n.
A crystalline disaccharide of fructose and glucose, C12H22O11, extracted chiefly from sugarcane and sugar beets and commonly known as table sugar. Also called saccharose.

sucrose

[so̅o̅′krōs]
Etymology: Fr, sucre, sugar
a disaccharide sugar derived from sugar cane, sugar beets, and sorghum and made up of one molecule of glucose and one of fructose joined together in a glycosidic linkage.

su·crose

(sū'krōs)
A nonreducing disaccharide made up of d-glucose and d-fructose obtained from sugar cane, Saccharum officinarum (family Gramineae), from several species of sorghum, and from the sugar beet, Beta vulgaris (family Chenopodiaceae); the common sweetener, table sugar, used in the manufacture of syrup and confections.
Synonym(s): saccharose.

sucrose

Cane or beet sugar. A crystalline disaccharide carbohydrate present in many foodstuffs and widely used as a sweetener and preservative. During digestion, sucrose hydrolyses to glucose and fructose.

sucrose

a DISACCHARIDE nonreducing sugar used in sweetening, being obtained from the juice of the sugar cane and from sugar beet. Sucrose (C12H22O11) is formed by a CONDENSATION REACTION between FRUCTOSE and GLUCOSE and can be broken down by acid hydrolysis or incubation with the enzyme sucrase.

sucrose

a disaccharide that is hydrolysed into glucose and fructose during digestion. Occurs naturally in sugar and is added to many manufactured foods. Overconsumption of sucrose with inadequate dental hygiene can cause dental problems.

sucrose,

n C12H22O11, a sugar whose source is sugarcane or sugarbeet, commonly found in solid preparations.

su·crose

(sū'krōs)
Common sweetener, used in pharmacy in manufacture of products such as syrup and confections.

sucrose

a sugar obtained from sugar cane, sugar beet, or other sources; used as a food and sweetening agent. Digestion is by sucrase secreted in the succus entericus. The feeding of large amounts to newborn and very young animals will cause osmotic diarrhea because of failure to hydrolyze the sugar. Overfeeding of ruminants with sucrose, or molasses, its crude form, causes carbohydrate engorgement.