saccharo-, sacchari-, sacchar- +
(Greek > Latin: sugar; originally from Sanskrit, "gravel, grit")
saccharometer
A hydrometer used to determine the strength of a sugar solution by measuring its density.
Saccharomyces, saccharomyces
1. Any of several single-celled yeasts belonging to the genus Saccharomyces that lack a true mycelium and many of which ferment sugar.
2. A genus of yeast fungi, including brewer's and baker's yeast, as well as some pathogenic fungi, that cause such diseases as bronchitis, moniliasis, and pharyngitis.
2. A genus of yeast fungi, including brewer's and baker's yeast, as well as some pathogenic fungi, that cause such diseases as bronchitis, moniliasis, and pharyngitis.
saccharose
1. A disaccharide (a sugar consisting of two linked monosaccharide units) found naturally in many plants used in the production of sugar.
2. A nonreducing crystalline disaccharide made up of glucose and fructose, found in many plants but extracted as ordinary sugar mainly from sugar cane and sugar beets, and widely used as a sweetener or preservative.
2. A nonreducing crystalline disaccharide made up of glucose and fructose, found in many plants but extracted as ordinary sugar mainly from sugar cane and sugar beets, and widely used as a sweetener or preservative.
trisaccharides
1. A carbohydrate that yields three monosaccharides upon hydrolysis.
2. Any of a class of carbohydrates composed of three glycosidically linked monosaccharide groups; so named because the hydrogen and oxygen are usually in proportion to form water
2. Any of a class of carbohydrates composed of three glycosidically linked monosaccharide groups; so named because the hydrogen and oxygen are usually in proportion to form water
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