sucrose

 

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sucrose

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From French sucre (“sugar”) + -ose.

• (General American) IPA^(key): /ˈsukɹoʊs/
• (Received Pronunciation) IPA^(key): /ˈsuːkɹəʊz/, /ˈsjuːkɹəʊz/

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sucrose (countable and uncountable, plural sucroses)

1. (biochemistry) A disaccharide with formula C₁₂H₂₂O₁₁, consisting of two simple sugars, glucose and fructose; normal culinary sugar.
   • 1858, July 3, The Medical Times & Gazette, 20:

     There were four forms of sugar interesting to the physiologist---cane sugar, grape sugar, milk sugar, and liver sugar. They might be called, for the sake of distinction, sucrose, glucose, lactose, and hepatose. The first two were vegetable, the last two, animal products.

   • 2019, S. Nel, S. B. Davis, A. Endo, and L. M. T. Dicks, “Differentiation between Bacillus amyloliquefaciens and Bacillus subtilis isolated from a South African sugarcane processing factory using ARDRA and rpoB gene sequencing” in Archives of Microbiology, 1:

     Dextran is an indicator of cane deterioration and sucrose loss after harvesting of the cane.

• saccharose

• Cousers, Croesus, Crouses, Crœsus, Scouser, courses, rescous, scourse, scouser, sources

From French sucre (“sugar”), derivation of Latin saccharum +‎ -ose.

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• Hyphenation: su‧cro‧se

sucrose f or m (uncountable)

1. sucrose

• sacharose

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