xylose

American  

[zahy-lohs] / ˈzaɪ loʊs /

noun

Chemistry.

1. a colorless, crystalline pentose sugar, C 5 H 10 O 5 , derived from xylan, straw, corncobs, etc., by treating with heated dilute sulfuric acid, and dehydrating to furfural if stronger acid is used.

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xylose British  

/ ˈzaɪləʊz, -ləʊs /

noun

1. a white crystalline dextrorotatory sugar found in the form of xylan in wood and straw. It is extracted by hydrolysis with acids and used in dyeing, tanning, and in foods for diabetics. Formula: C 5 H 10 O 5

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xylose Scientific  

/ zī′lōs′ /

1. A white crystalline sugar extracted from wood, straw, and corn. It is used in dyeing and tanning and as a substitute for sucrose in diabetic diets. Chemical formula: C ₅ H ₁₀ O ₅ .

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Etymology

Origin of xylose

1890–95; < Greek xýl ( on ) wood + -ose ²

Example Sentences

Glucose and xylose are the two most abundant sugars obtained from the breakdown of plant biomass such as agricultural wastes.

From Science Daily • Feb. 5, 2024

In the wild, the yeast strain of interest, Saccharomyces cerevisiae, prefers glucose and lacks the ability to metabolize xylose.

From Science Daily • Feb. 5, 2024

After 300 days and hundreds of generations of mutating E. coli, the xylose was gone.

From Science Magazine • Nov. 27, 2019

Work remains to be done to fill in the gaps in explaining how xylose isomerase affects the level of trehalose in the fruit fly and the activity of octopamine-producing neurons in the brain.

From Nature • Oct. 23, 2018

No trace of this substance is obtained from the xylose product.

From Researches on Cellulose 1895-1900 by Cross, C. F.

Related Words

• carbohydrate