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Carbohydrate :: Carbohydrate (n.) One of a group of compounds including the sugars, starches, and gums, which contain six (or some multiple of six) carbon atoms, united with a variable number of hydrogen and oxygen atoms, but with the two latter always in proportion as to form water; as dextrose, C6H12O6..

Humin :: Humin (n.) A bitter, brownish yellow, amorphous substance, extracted from vegetable mold, and also produced by the action of acids on certain sugars and carbohydrates; -- called also humic acid, ulmin, gein, ulmic or geic acid, etc..

Seminose :: Seminose (n.) A carbohydrate of the glucose group found in the thickened endosperm of certain seeds, and extracted as yellow sirup having a sweetish-bitter taste..

Galactin :: Galactin (n.) An amorphous, gummy carbohydrate resembling gelose, found in the seeds of leguminous plants, and yielding on decomposition several sugars, including galactose..

#NAME? :: -ose () A suffix indicating that the substance to the name of which it is affixed is a member of the carbohydrate group; as in cellulose, sucrose, dextrose, etc..

Cellulose :: Cellulose (n.) The substance which constitutes the essential part of the solid framework of plants, of ordinary wood, linen, paper, etc. It is also found to a slight extent in certain animals, as the tunicates. It is a carbohydrate, (C6H10O5)n, isomeric with starch, and is convertible into starches and sugars by the action of heat and acids. When pure, it is a white amorphous mass. See Starch, Granulose, Lignin..

Pectin :: Pectin (n.) One of a series of carbohydrates, commonly called vegetable jelly, found very widely distributed in the vegetable kingdom, especially in ripe fleshy fruits, as apples, cranberries, etc. It is extracted as variously colored, translucent substances, which are soluble in hot water but become viscous on cooling..

Saccharate :: Saccharate (n.) In a wider sense, a compound of saccharose, or any similar carbohydrate, with such bases as the oxides of calcium, barium, or lead; a sucrate..

Sucre :: Sucrate (n.) A compound of sucrose (or of some related carbohydrate) with some base, after the analogy of a salt; as, sodium sucrate..

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

Pectose :: Pectose (n.) An amorphous carbohydrate found in the vegetable kingdom, esp. in unripe fruits. It is associated with cellulose, and is converted into substances of the pectin group..

Levulosan :: Levulosan (n.) An unfermentable carbohydrate obtained by gently heating levulose.

Triticin :: Triticin (n.) A carbohydrate isomeric with dextrin, obtained from quitch grass (Agropyrum, formerly Triticum, repens) as a white amorphous substance..

Gelose :: Gelose (n.) An amorphous, gummy carbohydrate, found in Gelidium, agar-agar, and other seaweeds..

Arabin :: Arabin (n.) A carbohydrate, isomeric with cane sugar, contained in gum arabic, from which it is extracted as a white, amorphous substance..

Sinistrin :: Sinistrin (n.) A mucilaginous carbohydrate, resembling achroodextrin, extracted from squill as a colorless amorphous substance; -- so called because it is levorotatory..

Amylose :: Amylose (n.) One of the starch group (C6H10O5)n of the carbohydrates; as, starch, arabin, dextrin, cellulose, etc..

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