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dextrose    音标拼音: [d'ɛkstros]
n. 葡萄糖,右旋糖

葡萄糖,右旋糖

dextrose
n 1: an isomer of glucose that is found in honey and sweet
fruits [synonym: {dextrose}, {dextroglucose}, {grape sugar}]

Glucose \Glu"cose`\, n. [Gr. ? sweet. Cf. {Glycerin}.]
[1913 Webster]
1. 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}.
[1913 Webster]

2. (Chem.) Any one of a large class of sugars, isometric with
glucose proper, and including levulose, galactose, etc.
[1913 Webster]

3. The trade name of a sirup, obtained as an uncrystallizable
reside in the manufacture of glucose proper, and
containing, in addition to some dextrose or glucose, also
maltose, dextrin, etc. It is used as a cheap adulterant of
sirups, beers, etc.
[1913 Webster]


Dextrose \Dex"trose`\ (d[e^]ks"tr[=o]s`), n. [See {Dexter}.]
(Chem.)
A sirupy, or white crystalline, variety of sugar, {C6H12O6}
(so called from turning the plane of polarization to the
right), occurring in many ripe fruits, and also called
{glucose}. Dextrose and levulose are obtained by the
inversion of cane sugar or sucrose, and hence the mixture is
called called invert sugar. Dextrose is chiefly obtained by
the action of heat and acids on starch, and hence called also
{starch sugar}. It is also formed from starchy food by the
action of the amylolytic ferments of saliva and pancreatic
juice.
[1913 Webster]

Note: The solid products are known to the trade as {grape
sugar}; the sirupy products as {glucose}, or {mixing
sirup}. These are harmless, but are only about half as
sweet as cane sugar or sucrose. Dextrously
Dextrous


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  • Specific weight of dextrose? - Homebrew Talk
    This means that dextrose weighs 45 54 g per oz (volume) Therefor, if you want 4 oz (weight) which equals 113 4 g then you would divide your (desired amount of dextrose in g ) by the (weight in g per oz in volume) to find how many oz (volume) of dextrose to use (113 4 45 54 = 2 49 oz (volume))
  • Using Dextrose for Making Wine - Homebrew Talk
    In the beers I've made I found sucrose to give beers a cidery taste where as dextrose was more neutral I did a comparison once of two wines identical but one used dextrose and one sucrose, the sucrose wine took longer to ferment in the primary There was no dramatic taste difference Dextrose is much easier to dissolve
  • Dextrose substitute - Homebrew Talk
    Dextrose = a form of glucose, aka d-glucose or corn sugar Sucrose = a combo of glucose and fructose, aka table sugar The primary difference is between these sugars have to do with the way they are metabolized Of the two, dextrose is said to be slightly more easily metabolized by yeast
  • Can I substitute for Dextrose? - Homebrew Talk
    -Dextrose has only about 80% the potential yield of table sugar, so you'll need less table sugar -Yeast handle different sugars differently Dextrose is supposed to impart a smoothness and mildness, while I think sucrose (table sugar) is drier and crisper
  • Is dextrose good or bad? - The Blood Sugar Diet by Michael Mosley
    Dextrose is the name of a simple sugar chemically identical to glucose (blood sugar) that is made from corn While dextrose is used in baking products as a sweetener, it also has medical purposes Dextrose is dissolved in solutions that are given intravenously, which can be combined with other drugs, or used to increase a person’s blood sugar
  • Corn Sugar vs. Dextrose - Homebrew Talk
    Dextrose is the chemical name for corn sugar Reply Bernie Brewer Grouchy Old Fart Joined Feb 2, 2006
  • When to add dextrose - Homebrew Talk
    Dextrose (corn sugar) is generally used for two purposes in home brewing - 1) Provide additional fermentable sugars to "dry out" your beer increase alcohol content without altering the flavor profile - using dextrose will affect the body mouth feel
  • Dextrose vs Granulated Sugar - Homebrew Talk
    Dextrose is 2 table sugars Dextrose is a monosaccharide, sucrose (table sugar) is a disaccharide, which when broken down results in dextrose or glucose (both monosaccharides) Dextrose would be slightly easier to ferment, but if your yeast is healthy it will eat it up
  • Dextrose vs Sugar at priming - Homebrew Talk
    Use dextrose, table sugar is a bad idea Use 3 4 to 1 cup of dextrose depending on how much carbonation you want or, like Evan suggested use 1 25-1 5 cup of Dry malt extract (DME) I recommend DME, won't really effect the flavor of your beer at all
  • Should i use dextrose with coopers kit? - Homebrew Talk
    Hi! I'm about to brew a coopers australian pale ale, and i'm just wondering what kind of fermentables would give me the best result I'm looking to make a beer about 5% abv I have 1kg (2 2lbs) of light dry malt extract, and the rest would be dextrose If i use all the dme, how much sugar





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