In Diabetes grape-sugar is present there in large quantities, and has to be excreted by the kidneys.
grape-sugar is the sweet principle of most fruits and of honey.
The grapes are full of grape-sugar, which is an excellent nutrient, and also an aid to the digestion of other foods.
The three groups are grape-sugar, cane sugar, and cellulose.
It also acts upon the starch, converting a portion of it into grape-sugar.
It produces no change in starch, grape-sugar, or the fats, except that it dissolves the covering of the fat-cells.
The sweet taste of fruits is due to the presence of grape-sugar: the white grains seen on raisins belong to this variety.
Three kinds of sugar are found in commerce, namely—cane-sugar, grape-sugar, and milk-sugar.
Three equivalents of anhydrous Tannic acid amount to six of Gallic acid and one of grape-sugar.
Starch, which under the action of the saliva changes into glucose or grape-sugar, is present in vegetables and cereals.