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levulose

American  
[lev-yuh-lohs] / ˈlɛv yəˌloʊs /

noun

Chemistry.
  1. fructose.


Other Word Forms

Derived Forms

Etymology

Origin of levulose

First recorded in 1870–75; lev- + -ule + -ose 2

Example Sentences

Examples are provided to illustrate real-world usage of words in context. Any opinions expressed do not reflect the views of Dictionary.com.

The cane sugar, however, does not ferment directly: the enzyme in the yeast first transforms the sugar into dextrose and levulose, and these sugars then undergo alcoholic fermentation.

From An Elementary Study of Chemistry by McPherson, William

The change that is brought about in the sugar by the cooking of fruits consists in changing the cane sugar into levulose and dextrose, which are not so sweet.

From Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals by Woman's Institute of Domestic Arts and Sciences

The chief form of this carbohydrate is known as levulose, or fruit sugar.

From Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals by Woman's Institute of Domestic Arts and Sciences

Some are coiled to the right and others to the left; and it is remarkable that, like dextrose and levulose, their juices are optically the reverse of each other when studied by polarized light.

From Four-Dimensional Vistas by Bragdon, Claude Fayette

Glucose, or invert sugar, the principal member of the second class, consists of two distinct kinds of sugar, —dextrose and levulose.

From An Introduction to Chemical Science by Williams, Rufus Phillips

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