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What is the meaning of SUCR. Phrases containing SUCR
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SUCR
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SUCR
SUCR
A suffix indicating that the substance to the name of which it is affixed is a member of the carbohydrate group; as in cellulose, sucrose, dextrose, etc.
SUCR
n.
A variety of sugar, isomeric with sucrose, found in the tubers of the Jerusalem artichoke (Helianthus tuberosus), in the dahlia, and other Compositae.
n.
Cane sugar; sucrose; also, in general, any one of the group of which saccharose, or sucrose proper, is the type. See Sucrose.
n.
In a wider sense, a compound of saccharose, or any similar carbohydrate, with such bases as the oxides of calcium, barium, or lead; a sucrate.
n.
A variety of sugar isomeric with sucrose, extracted from cotton seeds and from the so-called Australian manna (a secretion of certain species of Eucalyptus).
n.
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. Dextrose and levulose are obtained by the inversion of cane sugar or sucrose, and hence 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.
a.
Of, pertaining to, or obtained from, saccharine substances; specifically, designating an acid obtained, as a white amorphous gummy mass, by the oxidation of mannite, glucose, sucrose, etc.
n.
A compound of sucrose (or of some related carbohydrate) with some base, after the analogy of a salt; as, sodium sucrate.
a.
Of, pertaining to, or designating, an acid obtained as a dark amorphous substance by the long-continued boiling of sucrose with very dilute sulphuric acid. It resembles humic acid.
n.
A silver coin of Ecuador, worth 68 cents.
n.
The act or process by which cane sugar (sucrose), under the action of heat and acids or ferments (as diastase), is broken or split up into grape sugar (dextrose), and fruit sugar (levulose); also, less properly, the process by which starch is converted into grape sugar (dextrose).
n.
A variety of sugar, isomeric with sucrose, extracted from the manna of the larch (Larix).
n.
A common variety of sugar found in the juices of many plants, as the sugar cane, sorghum, sugar maple, beet root, etc. It is extracted as a sweet, white crystalline substance which is valuable as a food product, and, being antiputrescent, is largely used in the preservation of fruit. Called also saccharose, cane sugar, etc. By extension, any one of the class of isomeric substances (as lactose, maltose, etc.) of which sucrose proper is the type.
n.
A sweet white (or brownish yellow) crystalline substance, of a sandy or granular consistency, obtained by crystallizing the evaporated juice of certain plants, as the sugar cane, sorghum, beet root, sugar maple, etc. It is used for seasoning and preserving many kinds of food and drink. Ordinary sugar is essentially sucrose. See the Note below.
n.
A variety of sugar, isomeric with sucrose and obtained from certain lichens and fungi. Called also trehalose.
SUCR
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