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Iced :: Iced (a.) Covered with something resembling ice, as sugar icing; frosted; as, iced cake..

Dextrin :: Dextrin (n.) A translucent, gummy, amorphous substance, nearly tasteless and odorless, used as a substitute for gum, for sizing, etc., and obtained from starch by the action of heat, acids, or diastase. It is of somewhat variable composition, containing several carbohydrates which change easily to their respective varieties of sugar. It is so named from its rotating the plane of polarization to the right; -- called also British gum, Alsace gum, gommelin, leiocome, etc. See Achroodextrin, and Ery

Raffinose :: Raffinose (n.) A colorless crystalline slightly sweet substance obtained from the molasses of the sugar beet.

Flash :: Flash (n.) A preparation of capsicum, burnt sugar, etc., for coloring and giving a fictious strength to liquors..

Property :: Property (a.) That which is proper to anything; a peculiar quality of a thing; that which is inherent in a subject, or naturally essential to it; an attribute; as, sweetness is a property of sugar..

Glucose :: Glucose (n.) 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..

Glucose :: Glucose (n.) Any one of a large class of sugars, isometric with glucose proper, and including levulose, galactose, etc..

Acidify :: Acidify (v. t.) To make acid; to convert into an acid; as, to acidify sugar..

Racemic :: Racemic (a.) Pertaining to, or designating, an acid found in many kinds of grapes. It is also obtained from tartaric acid, with which it is isomeric, and from sugar, gum, etc., by oxidation. It is a sour white crystalline substance, consisting of a combination of dextrorotatory and levorotatory tartaric acids..

Molasses :: Molasses (n.) The thick, brown or dark colored, viscid, uncrystallizable sirup which drains from sugar, in the process of manufacture; any thick, viscid, sweet sirup made from vegetable juice or sap, as of the sorghum or maple. See Treacle..

Sorbite :: Sorbite (n.) A sugarlike substance, isomeric with mannite and dulcite, found with sorbin in the ripe berries of the sorb, and extracted as a sirup or a white crystalline substance..

Meringue :: Meringue (n.) A delicate pastry made of powdered sugar and the whites of eggs whipped up, -- with jam or cream added..

Metacetone :: Metacetone (n.) A colorless liquid of an agreeable odor, C6H10O, obtained by distilling a mixture of sugar and lime; -- so called because formerly regarded as a polymeric modification of acetone..

Speculate :: Speculate (v. i.) To purchase with the expectation of a contingent advance in value, and a consequent sale at a profit; -- often, in a somewhat depreciative sense, of unsound or hazardous transactions; as, to speculate in coffee, in sugar, or in bank stock..

Saccharify :: Saccharify (v. t.) To convert into, or to impregnate with, sugar..

Punch :: Punch (n.) A beverage composed of wine or distilled liquor, water (or milk), sugar, and the juice of lemon, with spice or mint; -- specifically named from the kind of spirit used; as rum punch, claret punch, champagne punch, etc..

Aleberry :: Aleberry (n.) A beverage, formerly made by boiling ale with spice, sugar, and sops of bread..

Refine :: Refine (v. t.) To reduce to a fine, unmixed, or pure state; to free from impurities; to free from dross or alloy; to separate from extraneous matter; to purify; to defecate; as, to refine gold or silver; to refine iron; to refine wine or sugar..

Pot :: Pot (n.) A perforated cask for draining sugar.

Glucoside :: Glucoside (n.) 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 natur

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