glyco-, glyc- +
(Greek: sweet, sugar)
2. A noncarbohydrate group, usually an alcohol or phenol, combined with a sugar to form a glycoside (any compound containing a carbohydrate molecule [sugar], particularly any such natural product in plants).
It can be converted by cleavage of the molecule into a sugar and a nonsugar component.
2. Living without eating or consuming any sweets.
An ester is a class of organic compounds corresponding to the inorganic salts and formed from an organic acid and an alcohol.
These different types are called monoglycerides, diglycerides, and triglycerides, respectively. Glycerides are important fat storage molecules.
2. A thick, sweet, odorless, colorless, or pale yellow liquid.
Source: fats and oils as a byproduct of soap manufacture.
Use as a solvent, antifreeze, plasticizer, manufacture of soaps, cosmetics, lubricants, and dynamite.
2. A medicated skin preparation made from glycerin and glycerinated gelatin.
A bougie (boo ZHEE, BOO zhee) is a slender cylindrical instrument of rubber, waxed silk, or other material, for introduction into the body passages; such as, the urethra, anus, or other canal.
It is also defined as a suppository, particularly for insertion into the urethra.
2. A three-carbon compound with three hydroxyl groups.
A component of fats and oils.
The simplest amino acid found in protein, it is derived from the alkaline hydrolysis of gelatin and used in biochemical research and medicine.