Dextrality
(Dex*tral"i*ty) n. The state of being on the right-hand side; also, the quality of being right-
handed; right-handedness. Sir T. Browne.
Dextrally
(Dex"tral*ly) adv. Towards the right; as, the hands of a watch rotate dextrally.
Dextrer
(Dex*trer") n. A war horse; a destrer. [Obs.] "By him baiteth his dextrer." Chaucer.
Dextrin
(Dex"trin) n. [Cf. F. dextrine, G. dextrin. See Dexter.] (Chem.) A translucent, gummy, amorphous
substance, nearly tasteless and odorless, used as a substitute for gum, for sizing, etc., and obtained
from starch by the action of heat, acids, or diastase. It is of somewhat variable composition, containing
several carbohydrates which change easily to their respective varieties of sugar. It is so named from
its rotating the plane of polarization to the right; — called also British gum, Alsace gum, gommelin,
leiocome, etc. See Achroödextrin, and Erythrodextrin.
Dextro-
(Dex"tro-) A prefix, from L. dexter, meaning, pertaining to, or toward, the right; (Chem. & Opt.)
having the property of turning the plane of polarized light to the right; as, dextrotartaric acid.
Dextrogerous
(Dex*trog"er*ous) a. (Physics & Chem.) See Dextrogyrate.
Dextroglucose
(Dex`tro*glu"cose`) n. [Dextro- + glucose.] (Chem.) Same as Dextrose.
Dextrogyrate
(Dex`tro*gy"rate) a. [Dextro- + gyrate.] (Chem. & Opt.) Same as Dextrorotatory.
Dextronic
(Dex*tron"ic) a. (Chem.) Pertaining to, or derived from, dextrose; as, dextronic acid.
Dextronic acid, a sirupy substance obtained by the partial oxidation of various carbohydrates, as dextrose,
etc.
Dextrorotary
(Dex`tro*ro"ta*ry) a. (Physics & Chem.) See Dextrotatory.
Dextrorotatory
(Dex`tro*ro"ta*to*ry) a. [Dextro- + rotatory.] (Chem. & Opt.) Turning, or causing to
turn, toward the right hand; esp., turning the plane of polarization of luminous rays toward the right hand; as,
dextrorotatory crystals, sugars, etc. Cf. Levorotatory.
Dextrorsal
(Dex*tror"sal Dex"trorse`) a. [L. dextrorsum, contr. fr. dextrovorsum, dextroversum, toward
the right side; dexter right + versus, vorsus, p. p. of vertere, vortere, to turn.] Turning from the left
to the right, in the ascending line, as in the spiral inclination of the stem of the common morning-glory.
At present scientists predicate dextrorse or sinistrorse quality of the plant regarded objectively; formerly
the plant was regarded subjectively, and what is now called dextrorse was then considered sinistrorse.
Dextrose
(Dex"trose`) n. [See Dexter.] (Chem.) 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.
The solid products are known to the trade as grape sugar; the sirupy products as glucose, or mixing
sirup. These are harmless, but are only about half as sweet as cane sugar or sucrose.
Dextrous
(Dex"trous) a., Dextrously
(Dex"trous*ly), adv., Dextrousness
(Dex"trous*ness), n. Same
as Dexterous, Dexterously, etc.
Dey
(Dey) n. [See Dairy.] A servant who has charge of the dairy; a dairymaid. [Obs.] Chaucer.
