%dextro%

adv. In an ambidextrous manner; cunningly. [ 1913 Webster ]

n. The quality of being ambidextrous; ambidexterity. [ 1913 Webster ]

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. [ 1913 Webster ]

a. (Physics & Chem.) See Dextrogyrate. [ 1913 Webster ]

n. [ Dextro- + glucose. ] (Chem.) Same as Dextrose. [ 1913 Webster ]

a. [ Dextro- + gyrate. ] (Chem. & Opt.) Same as Dextrorotatory. [ 1913 Webster ]

a. (Chem.) Pertaining to, or derived from, dextrose; as, dextronic acid. [ 1913 Webster ]

Dextronic acid, a sirupy substance obtained by the partial oxidation of various carbohydrates, as dextrose, etc. [ 1913 Webster ]

a. (Physics & Chem.) See Dextrotatory. [ 1913 Webster ]

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.

{ } a. [ L. dextrorsum, contr. fr. dextrovorsum, dextroversum, toward the right side; dexter right + versus, vorsus, p. p. of vertere, vortere, to turn. ] (Botany) Turning from the left to the right, in the ascending line, as in the spiral inclination of the stem of the common morning-glory; as, dextrorse vines. [ 1913 Webster ]

☞ 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. [ 1913 Webster ]

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, and also called glucose. Dextrose and levulose are obtained by the inversion of cane sugar or sucrose, and hence the mixture is called 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. [ 1913 Webster ]

☞ 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.