A substance obtained from starch by the action of the natural ferment, diastase, and by the catalytic action of mineral acids. It is less soluble, and therefore less sweet, than cane- sugar, but equally nutritious. It is much used as an adulterant of cane-sugar. Its varieties are numerous, dextrose andlevulose being the best known. Dextrose differs from levulose in its behavior to the polarized ray of light, which is turned by the former to the right, and by the latter to the left. crystallizes in nodular masses, melting at 86
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