are carbohydrates comprising the sugars and a number of substances closely related to them, together with the starches and cellulose. Cane and milk sugars are typical instanc e? of one series; glucose, fructose, and dextrose are members of a nearly allied class; while the starches, dextrine and cellulose, are comprised in another series. Some of these individual substances are described under their several names, whilst a modern classification is referred to elsewhere.
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