释义 |
dex·trose \ˈdekˌstrōs also -ōz\ noun (-s) Etymology: International Scientific Vocabulary dextr- + -ose : dextrorotatory glucose obtained usually by acid hydrolysis of starch as sweet crystals of the anhydrous compound or of the monohydrate C6H12O6.H2O and used chiefly in foods and beverages, in making caramel, and in intravenous feeding — called also corn sugar, grape sugar |