glucosann.
/ˈɡl(j)uːkəsan/ Chemistry.
1. Any of several isomeric anhydrides, C6H10O5, of glucose.
ΚΠ
1862 H. Watts tr. L. Gmelin Hand-bk. Chem. XV. 329 Glucose, dried between 100° and 110°, gives off water at 170°, becoming coloured at the same time, and is converted into glucosan.
1887 Encycl. Brit. XXII. 624/1 Lævulosan, C6H10O5, analogous to glucosan.
1950 G. M. Dyson Man. Org. Chem. x. 805 An enquiry into..the structure of the remaining product led to the recognition of a number of isomeric glucosans, for it appears that glucose can lose one molecule of water in almost every conceivable way.
1963 E. Percival in Florkin & Stotz Comprehensive Biochem. V. i. 54 The constitution of β-glucosan..was established by reaction with periodate.
2. Any polysaccharide composed chiefly of glucose residues.
ΚΠ
1925 Jrnl. Chem. Soc. 128 i. 233 Brigl's observation..that Pictet's supposed method of preparation of unimolecular α-glucosan..yields polymeric glucosans is confirmed.
1948 R. J. McIlroy Chem. Polysaccharides iv. 37 In addition to the above mannan, a glucosan has been isolated from bakers' yeast. It has molecular weight 6,500, and consists of glucopyranose units.
1966 P. McDonald et al. Animal Nutrition ii. 17 Cellulose is a glucosan and is the most abundant plant constituent.
This entry has not yet been fully updated (first published 1972; most recently modified version published online June 2018).
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