sucrose(redirected from Socrose)
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Related to Socrose: sucralose
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.
Miller-Keane Encyclopedia and Dictionary of Medicine, Nursing, and Allied Health, Seventh Edition. © 2003 by Saunders, an imprint of Elsevier, Inc. All rights reserved.
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.
Farlex Partner Medical Dictionary © Farlex 2012
A crystalline disaccharide of fructose and glucose, C12H22O11, extracted chiefly from sugarcane and sugar beets and commonly known as table sugar. Also called saccharose.
The American Heritage® Medical Dictionary Copyright © 2007, 2004 by Houghton Mifflin Company. Published by Houghton Mifflin Company. All rights reserved.
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.
Medical Dictionary for the Health Professions and Nursing © Farlex 2012
sucroseCane 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.
Collins Dictionary of Medicine © Robert M. Youngson 2004, 2005
sucrosea 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.
Collins Dictionary of Biology, 3rd ed. © W. G. Hale, V. A. Saunders, J. P. Margham 2005
Common sweetener, used in pharmacy in manufacture of products such as syrup and confections.
Medical Dictionary for the Dental Professions © Farlex 2012