revertosen.
/rᵻˈvəːtəʊz/, /rᵻˈvəːtəʊs/, U.S. /rəˈvərˌtoʊz/, /riˈvərˌtoʊz/, /rəˈvərˌtoʊs/, /riˈvərˌtoʊs/ Chemistry. Now disused.
A substance obtained by the action of maltase on glucose, now recognized as a mixture of maltose and other sugars.
ΘΚΠ
the world > matter > chemistry > organic chemistry > carbohydrates > sugars > [noun] > other sugars
acorn sugar1854
phloroglucin1862
phenose1866
abietite1869
arabinose1874
revertose1903
chondrosamine1914
1903 A. C. Hill in Jrnl. Chem. Soc. 83 580 The larger portion..has optical and reducing properties between those of maltose and of glucose. It consists mainly of a biose..which I have called revertose.
1932 H. Pringsheim Chem. Monosaccharides & Polysaccharides vii. 105 Yeast ferment in a concentrated solution of glucose was made to synthesize maltose and the still insufficiently known disaccharide, revertose.
1965 K. Mayer tr. J. Stanĕk et al. Oligosaccharides vi. 108 The substances so obtained and designated by various names (such as gallisin, revertose, δ-dextrose, and dextrinose) were undoubtedly not chemical individuals.
This entry has been updated (OED Third Edition, March 2010; most recently modified version published online March 2022).
<
n.1903