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The Collaborative International Dictionary of English v.0.48 (gcide)

Glucose \Glu"cose`\, n. [Gr. ? sweet. Cf. {Glycerin}.]
[1913 Webster]
1. A variety of sugar occurring in nature very abundantly, as
in ripe grapes, and in honey, and produced in great
quantities from starch, etc., by the action of heat and
acids. It is only about half as sweet as cane sugar.
Called also {dextrose}, {grape sugar}, {diabetic sugar},
and {starch sugar}. See {Dextrose}.
[1913 Webster]

2. (Chem.) Any one of a large class of sugars, isometric with
glucose proper, and including levulose, galactose, etc.
[1913 Webster]

3. The trade name of a sirup, obtained as an uncrystallizable
reside in the manufacture of glucose proper, and
containing, in addition to some dextrose or glucose, also
maltose, dextrin, etc. It is used as a cheap adulterant of
sirups, beers, etc.
[1913 Webster]


Dextrose \Dex"trose`\ (d[e^]ks"tr[=o]s`), n. [See {Dexter}.]
(Chem.)
A sirupy, or white crystalline, variety of sugar, {C6H12O6}
(so called from turning the plane of polarization to the
right), occurring in many ripe fruits, and also called
{glucose}. Dextrose and levulose are obtained by the
inversion of cane sugar or sucrose, and hence the mixture is
called called invert sugar. Dextrose is chiefly obtained by
the action of heat and acids on starch, and hence called also
{starch sugar}. It is also formed from starchy food by the
action of the amylolytic ferments of saliva and pancreatic
juice.
[1913 Webster]

Note: The solid products are known to the trade as {grape
sugar}; the sirupy products as {glucose}, or {mixing
sirup}. These are harmless, but are only about half as
sweet as cane sugar or sucrose. Dextrously
Dextrous

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