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dextrose vs. glucose

[ dek-strohs ]
/ ˈdɛk stroʊs /

noun
  1. dextroglucose, commercially obtainable from starch by acid hydrolysis.
[ gloo-kohs ]
/ ˈglu koʊs /

noun
  1. a sugar, C6H12O6, having several optically different forms, the common dextrorotatory form (dextroglucose, or d-glucose ) occurring in many fruits, animal tissues and fluids, etc., and having a sweetness about one half that of ordinary sugar, and the rare levorotatory form (levoglucose, or l-glucose ) not naturally occurring.
  2. a syrup containing dextrose, maltose, and dextrine, obtained by the incomplete hydrolysis of starch.

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