(Sac"cha*rine) n. (Chem.) A trade name for benzoic sulphinide. [Written also saccharin.]

(Sac"cha*rin"ic) a. (Chem.) Of, pertaining to, or derived from, saccharin; specifically, designating a complex acid not known in the free state but well known in its salts, which are obtained by boiling dextrose and levulose (invert sugar) with milk of lime.

(Sac"cha*rize) v. t. [imp. & p. p. Saccharized ; p. pr. & vb. n. Saccharizing ] To convert into, or to impregnate with, sugar.

(Sac"cha*roid Sac`cha*roid"al) , a. [L. saccharon sugar + -oid: cf. F. saccharoïde.] Resembling sugar, as in taste, appearance, consistency, or composition; as, saccharoidal limestone.

(Sac`cha*rom"e*ter) n. A saccharimeter.

(||Sac`cha*ro*my"ces) n. [NL., fr. Gr. sugar + a fungus.] (Biol.) A genus of budding fungi, the various species of which have the power, to a greater or less extent, or splitting up sugar into alcohol and carbonic acid. They are the active agents in producing fermentation of wine, beer, etc. Saccharomyces cerevisiæ is the yeast of sedimentary beer. Also called Torula.

(||Sac`cha*ro*my*ce"tes) n. pl. (Biol.) A family of fungi consisting of the one genus Saccharomyces.

(Sac"cha*ro*nate) n. (Chem.) A salt of saccharonic acid.

(Sac"cha*rone) n. [Saccharin + lactone.] (Chem.) (a) A white crystalline substance, C6H8O6, obtained by the oxidation of saccharin, and regarded as the lactone of saccharonic acid. (b) An oily liquid, C6H10O2, obtained by the reduction of saccharin.

(Sac`cha*ron"ic) a. (Chem.) Of, pertaining to, or derived from, saccharone; specifically, designating an unstable acid which is obtained from saccharone (a) by hydration, and forms a well- known series of salts.

(Sac"cha*rose`) n. (Chem.) Cane sugar; sucrose; also, in general, any one of the group of which saccharose, or sucrose proper, is the type. See Sucrose.

(Sac"cha*rous) a. Saccharine.

(||Sac"cha*rum) n. [NL. See Saccharine.] (Bot.) A genus of tall tropical grasses including the sugar cane.

  By PanEris using Melati.

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