a crystalline monosaccharide occurring naturally in fruits, honey, and blood: the commercial form, also containing dextrin and maltose, is prepared as a sweet syrup or, upon desiccation, as a white solid, by the hydrolysis of starch in the presence of dilute acids or enzymes
Fr < Gr gleúkos, sweet wine, sweetness, akin to glykys, sweet: see glycerin
See glucose in American Heritage Dictionary 4
A monosaccharide sugar, C6H12O6, occurring widely in most plant and animal tissue. It is the principal circulating sugar in the blood and the major energy source of the body.
A colorless to yellowish syrupy mixture of dextrose, maltose, and dextrins containing about 20 percent water, used in confectionery, alcoholic fermentation, tanning, and treating tobacco. Also called starch syrup.