sucrose

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.

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su·crose (skrs)

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.

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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.

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sucrose,

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

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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.