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Sorghum :: Sorghum (n.) A variety of Sorghum vulgare, grown for its saccharine juice; the Chinese sugar cane..

Honeydew :: Honeydew (n.) A sweet, saccharine substance, found on the leaves of trees and other plants in small drops, like dew. Two substances have been called by this name; one exuded from the plants, and the other secreted by certain insects, esp. aphids..

Saccharimeter :: Saccharimeter (n.) An instrument for ascertaining the quantity of saccharine matter in any solution, as the juice of a plant, or brewers' and distillers' worts..

Mannite :: Mannite (n.) A sweet white efflorescence from dried fronds of kelp, especially from those of the Laminaria saccharina, or devil's apron..

Mellitic :: Mellitic (a.) Containing saccharine matter; marked by saccharine secretions; as, mellitic diabetes..

Bantingism :: Bantingism (n.) A method of reducing corpulence by avoiding food containing much farinaceous, saccharine, or oily matter; -- so called from William Banting of London..

Treacle :: Treacle (n.) A saccharine fluid, consisting of the inspissated juices or decoctions of certain vegetables, as the sap of the birch, sycamore, and the like..

Saccharinate :: Saccharinate (n.) A salt of saccharinic acid.

Sweet :: Sweet (superl.) Having an agreeable taste or flavor such as that of sugar; saccharine; -- opposed to sour and bitter; as, a sweet beverage; sweet fruits; sweet oranges..

Finestill :: Finestill (v. t.) To distill, as spirit from molasses or some saccharine preparation..

Saccharine :: Saccharine (a.) Of or pertaining to sugar; having the qualities of sugar; producing sugar; sweet; as, a saccharine taste; saccharine matter..

Saccharinate :: Saccharinate (n.) A salt of saccharine.

Alcohol :: Alcohol (n.) Pure spirit of wine; pure or highly rectified spirit (called also ethyl alcohol); the spirituous or intoxicating element of fermented or distilled liquors, or more loosely a liquid containing it in considerable quantity. It is extracted by simple distillation from various vegetable juices and infusions of a saccharine nature, which have undergone vinous fermentation..

Sulphion :: Sulphinide (n.) A white or yellowish crystalline substance, C6H4.(SO2.CO).NH, produced artificially by the oxidation of a sulphamic derivative of toluene. It is the sweetest substance known, having over two hundred times the sweetening power of sugar, and is known in commerce under the name of saccharine. It has acid properties and forms salts (which are inaccurately called saccharinates)..

Yeast :: Yeast (n.) The foam, or troth (top yeast), or the sediment (bottom yeast), of beer or other in fermentation, which contains the yeast plant or its spores, and under certain conditions produces fermentation in saccharine or farinaceous substances; a preparation used for raising dough for bread or cakes, and making it light and puffy; barm; ferment..

Niteosaccharin :: Niteosaccharin (n.) An explosive nitro derivative of certain sugars, analogous to nitroglycerin, gun cotton, etc..

Syrup :: Syrup (n.) A thick and viscid saccharine solution of superior quality (as sugarhouse sirup or molasses, maple sirup); specifically, in pharmacy and often in cookery, a saturated solution of sugar and water (simple sirup), or such a solution flavored or medicated..

Saccharone :: Saccharone (n.) A white crystalline substance, C6H8O6, obtained by the oxidation of saccharin, and regarded as the lactone of saccharonic acid..

Maple :: Maple (n.) A tree of the genus Acer, including about fifty species. A. saccharinum is the rock maple, or sugar maple, from the sap of which sugar is made, in the United States, in great quantities, by evaporation; the red or swamp maple is A. rubrum; the silver maple, A. dasycarpum, having fruit wooly when young; the striped maple, A. Pennsylvanium, called also moosewood. The common maple of Europe is A. campestre, the sycamore maple is A. Pseudo-platanus, and the Norway maple is A. platanoides.

Malt :: Malt (n.) Barley or other grain, steeped in water and dried in a kiln, thus forcing germination until the saccharine principle has been evolved. It is used in brewing and in the distillation of whisky..

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