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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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  • 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
  • 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
  • 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
  • Can I use Dextrose? - Homebrew Talk
    Yes, Dextrose is the same thing as corn sugar which most people use to prime for bottling How much you'll need will depend on how much CO2 you want But 5oz of dextrose will give you about 2 5 volumes of CO2
  • 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
  • Corn Sugar vs. Dextrose - Homebrew Talk
    Dextrose is the chemical name for corn sugar Reply Bernie Brewer Grouchy Old Fart Joined Feb 2, 2006
  • Can you substitute powdered sugar for dextrose? - Homebrew Talk
    Powdered sugar is not the same as dextrose It's cane sugar that's finely ground That said you should be able to use it to bottle with no issues, and I've used cane sugar in apfelwein with no problems It's important to note however that it isn't the same ingredient, I wouldn't interchange them in a recipe without considering that
  • 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 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
  • Carbonation Drops vs. Priming Sugar. . . - Homebrew Talk
    Dextrose is faster to ferment than table sugar in some instances So if you use table sugar like me, dont worry about another week or 2 when bottle conditioning Bottling wand > racking into bottles with the bottling wand you get an even amount of head space between bottles With just racking into bottles, I have always seen high and low





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