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, orl-glucose) not naturally occurring.
2.
Also called starch syrup.a syrup containing dextrose, maltose, and dextrine, obtained by the incomplete hydrolysis of starch.
Origin: 1830–40; < French < Greek glyk(ýs) sweet + French -ose-ose2