glu

n. [ Cf. F. glycine, glucine. So called because it forms sweet salts. See Glucinum. ] (Chem.) A white or gray tasteless powder, the oxide of the element glucinum; -- formerly called glucine. [ 1913 Webster ]

a. (Chem.) Pertaining to, derived from, or containing, glucinum; as, glucinic oxide. [ 1913 Webster ]

n. [ Cf. F. glucinium, glycium, fr. Gr. &unr_;, sweet. Cf. Glycerin. ] (Chem.) A rare metallic element, of a silver white color, and low specific gravity (2.1), resembling magnesium. It never occurs naturally in the free state, but is always combined, usually with silica or alumina, or both; as in the minerals phenacite, chrysoberyl, beryl or emerald, euclase, and danalite. It was named from its oxide glucina, which was known long before the element was isolated. Symbol Gl. Atomic weight 9.1. Called also beryllium. [ Formerly written also glucinium. ] [ 1913 Webster ]

n. [ R. ] See Glycogen. [ 1913 Webster ]

n. Glycogenesis. [ R. ] [ 1913 Webster ]

a. Pertaining to, or derived from, glucose. [ 1913 Webster ]

Gluconic acid (Chem.), an organic acid, obtained as a colorless, sirupy liquid, by the oxidation of glucose; -- called also maltonic acid, and dextronic acid. [ 1913 Webster ]

n. [ Gr. &unr_; sweet. Cf. Glycerin. ] [ 1913 Webster ]

1. A variety of sugar occurring in nature very abundantly, as in ripe grapes, and in honey, and produced in great quantities from starch, etc., by the action of heat and acids. It is only about half as sweet as cane sugar. Called also dextrose, grape sugar, diabetic sugar, and starch sugar. See Dextrose. [ 1913 Webster ]

2. (Chem.) Any one of a large class of sugars, isometric with glucose proper, and including levulose, galactose, etc. [ 1913 Webster ]

3. The trade name of a sirup, obtained as an uncrystallizable reside in the manufacture of glucose proper, and containing, in addition to some dextrose or glucose, also maltose, dextrin, etc. It is used as a cheap adulterant of sirups, beers, etc. [ 1913 Webster ]

n. [ See Glucose. ] (Chem.) One of a large series of amorphous or crystalline substances, occurring very widely distributed in plants, rarely in animals, and regarded as influental agents in the formation and disposition of the sugars. They are frequently of a bitter taste, but, by the action of ferments, or of dilute acids and alkalies, always break down into some characteristic substance (acid, aldehyde, alcohol, phenole, or alkaloid) and glucose (or some other sugar); hence the name. They are of the nature of complex and compound ethers, and ethereal salts of the sugar carbohydrates. [ 1913 Webster ]