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. 
sucrose
sucrose [soo´krōs]
sucrose,
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Sucrose.
su·crose (s  kr s )n. A nonreducing crystalline disaccharide made up of glucose and fructose, found in many plants but extracted as ordinary sugar mainly from sugar cane and sugar beets, and widely used as a sweetener or preservative. |
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.
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.
sucrose,
n C12H22O11, a sugar whose source is sugarcane or sugarbeet, commonly found in solid preparations.
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.
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