Chapter Succorless to Sudation of S by Webster's Dictionary (1913 Edition)

the external ambulacral tubes of an echinoderm, — usually terminated by a sucker and used for locomotion. Called also sucker foot. See Spatangoid.

Sucker
(Suck"er) v. t. [imp. & p. p. Suckered ; p. pr. & vb. n. Suckering.] To strip off the suckers or shoots from; to deprive of suckers; as, to sucker maize.

Sucker
(Suck"er), v. i. To form suckers; as, corn suckers abundantly.

Sucket
(Suck"et) n. [Cf. Suck, v. t., Succades.] A sweetmeat; a dainty morsel. Jer. Taylor.

Suckfish
(Suck"fish`) n. (Zoöl.) A sucker fish.

Sucking
(Suck"ing), a. Drawing milk from the mother or dam; hence, colloquially, young, inexperienced, as, a sucking infant; a sucking calf.

I suppose you are a young barrister, sucking lawyer, or that sort of thing.

Thackeray.

Sucking bottle, a feeding bottle. See under Bottle. — Sucking fish (Zoöl.), the remora. See Remora. Baird. — Sucking pump, a suction pump. See under Suction. — Sucking stomach (Zoöl.), the muscular first stomach of certain insects and other invertebrates which suck liquid food.

Suckle
(Suc"kle) n. A teat. [Obs.] Sir T. Herbert.

Suckle
(Suc"kle), v. t. [imp. & p. p. Suckled ; p. pr. & vb. n. Suckling ] [Freq. of suck.] To give suck to; to nurse at the breast. Addison.

The breasts of Hecuba
When she did suckle Hector, looked not lovelier.

Shak.

They are not weak, suckled by Wisdom.

Landor.

Suckle
(Suc"kle), v. i. To nurse; to suck. [R.]

Suckler
(Suc"kler) n. (Zoöl.) An animal that suckles its young; a mammal.

Suckling
(Suck"ling) n. [OE. sokeling. See Suck, v. t.]

1. A young child or animal nursed at the breast.

2. A small kind of yellow clover (Trifolium filiforme) common in Southern Europe.

Sucrate
(Su"crate) n. (Chem.) A compound of sucrose (or of some related carbohydrate) with some base, after the analogy of a salt; as, sodium sucrate.

Sucre
(||Su"cre) n. A silver coin of Ecuador, worth 68 cents.

Sucrose
(Su"crose`) n. [F. sucre sugar. See Sugar.] (Chem.) 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.

Sucrose proper is a dextrorotatory carbohydrate, C₁₂H₂₂O₁₁. It does not reduce Fehling's solution, and though not directly fermentable, yet on standing with yeast it is changed by the diastase present to invert sugar which then breaks down to alcohol and carbon dioxide. It is also decomposed to invert sugar by heating with acids, whence it is also called a disaccharate. Sucrose possesses at once the properties of an alcohol and a ketone, and also forms compounds (called sucrates) analogous to salts. Cf. Sugar.