1 a white crystalline monosaccharide sugar that has several optically active forms, the most abundant being dextrose: a major energy source in metabolism. Formula: C6H12O6
2 a yellowish syrup (or, after desiccation, a solid) containing dextrose, maltose, and dextrin, obtained by incomplete hydrolysis of starch: used in confectionery, fermentation, etc.
(C19: from French, from Greek gleukos sweet wine; related to Greek glukus sweet)
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"Collins English Dictionary 5th Edition first published in 2000 © HarperCollins Publishers 1979, 1986, 1991, 1994, 1998, 2000 and Collins A-Z Thesaurus 1st edition first published in 1995 © HarperCollins Publishers 1995"