• Definition for "glucoside"
    • A glycoside, the sugar element of which will…
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  • Sentence for "glucoside"
    • Along with more than fifty antioxidants,…
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  • Hyponym for "glucoside"
  • Hypernym for "glucoside"
  • Same Context for "glucoside"

glucoside definition

  • noun:
    • A glycoside, the sugar element of which will be glucose.
    • A glycoside that yields glucose after hydrolysis.
    • among a large number of amorphous or crystalline substances, happening very extensively distributed in plants, rarely in creatures, and regarded as influental agents into the formation and personality regarding the sugars. They truly are regularly of a bitter taste, but, because of the activity of ferments, or of dilute acids and alkalies, always digest into some characteristic material (acid, aldehyde, alcohol, phenole, or alkaloid) and sugar (or some other sugar); hence the name. They've been of the nature of complex and compound ethers, and ethereal salts of sugar carbs.
    • A glycoside, the sugar element of which can be glucose.
    • A glycoside that yields sugar after hydrolysis.
    • among a big series of amorphous or crystalline substances, happening very extensively distributed in plants, hardly ever in creatures, and seen as influental agents inside formation and disposition of this sugars. They have been regularly of a bitter taste, but, by the action of ferments, or of dilute acids and alkalies, constantly break up into some characteristic compound (acid, aldehyde, liquor, phenole, or alkaloid) and glucose (or other sugar); for this reason title. They've been associated with the nature of complex and compound ethers, and ethereal salts of sugar carbohydrates.
    • One of a class of compounds commonly distributed within the veggie globe, which, addressed with acids, alkalis, or certain ferments, tend to be solved into a sugar, an acid, and often another natural concept.
    • among a class of compounds extensively distributed in the vegetable globe, which, treated with acids, alkalis, or particular ferments, are resolved into a sugar, an acid, and sometimes another natural principle.
    • a glycoside derived from glucose
    • a glycoside produced by glucose
    • A glycoside, the sugar component of which is glucose.
    • A glycoside that yields glucose after hydrolysis.
    • certainly one of a sizable number of amorphous or crystalline substances, occurring extremely widely distributed in flowers, hardly ever in creatures, and seen as influental agents into the formation and personality associated with the sugars. These are typically frequently of a bitter flavor, but, by the action of ferments, or of dilute acids and alkalies, always breakdown into some characteristic substance (acid, aldehyde, liquor, phenole, or alkaloid) and sugar (or some other sugar); ergo the name. They've been of this nature of complex and compound ethers, and ethereal salts of this sugar carbs.
    • certainly one of a course of compounds widely distributed in the veggie world, which, addressed with acids, alkalis, or specific ferments, tend to be settled into a sugar, an acid, and often another natural principle.
    • a glycoside derived from glucose
    • A glycoside, the sugar component of which will be glucose.
    • A glycoside that yields glucose after hydrolysis.
    • certainly one of a big group of amorphous or crystalline substances, occurring very widely distributed in plants, hardly ever in creatures, and considered to be influental representatives inside formation and personality of this sugars. They have been frequently of a bitter style, but, because of the activity of ferments, or of dilute acids and alkalies, always break-down into some characteristic substance (acid, aldehyde, alcohol, phenole, or alkaloid) and sugar (or some other sugar); therefore title. They truly are associated with the nature of complex and compound ethers, and ethereal salts regarding the sugar carbs.
    • One of a course of substances extensively distributed into the vegetable globe, which, addressed with acids, alkalis, or certain ferments, tend to be resolved into a sugar, an acid, and quite often another natural concept.
    • a glycoside derived from sugar
    • A glycoside, the sugar part of that is sugar.
    • A glycoside that yields glucose after hydrolysis.
    • A glycoside, the sugar part of that is glucose.
    • A glycoside that yields glucose after hydrolysis.
    • A glycoside, the sugar element of which is glucose.
    • A glycoside, the sugar component of that is sugar.
    • A glycoside that yields glucose after hydrolysis.
    • One of a sizable group of amorphous or crystalline substances, occurring really widely distributed in plants, hardly ever in pets, and regarded as influental agents inside development and disposition of this sugars. They truly are often of a bitter style, but, because of the activity of ferments, or of dilute acids and alkalies, constantly digest into some characteristic material (acid, aldehyde, liquor, phenole, or alkaloid) and glucose (or other sugar); thus title. They truly are regarding the nature of complex and compound ethers, and ethereal salts of the sugar carbohydrates.
    • One of a sizable variety of amorphous or crystalline substances, happening extremely extensively distributed in plants, hardly ever in animals, and seen as influental agents inside development and disposition regarding the sugars. They truly are frequently of a bitter taste, but, by the action of ferments, or of dilute acids and alkalies, always breakdown into some characteristic compound (acid, aldehyde, liquor, phenole, or alkaloid) and glucose (or other sugar); thus title. They have been associated with the nature of complex and compound ethers, and ethereal salts associated with sugar carbohydrates.
    • One of a class of substances commonly distributed when you look at the vegetable globe, which, treated with acids, alkalis, or certain ferments, are fixed into a sugar, an acid, and quite often another organic principle.
    • certainly one of a sizable series of amorphous or crystalline substances, occurring really widely distributed in plants, seldom in animals, and regarded as influental agents inside development and personality of this sugars. These are typically often of a bitter taste, but, because of the activity of ferments, or of dilute acids and alkalies, constantly break-down into some characteristic compound (acid, aldehyde, alcohol, phenole, or alkaloid) and glucose (or other sugar); thus the name. They have been associated with the nature of complex and compound ethers, and ethereal salts of the sugar carbs.
    • One of a class of compounds extensively distributed inside vegetable globe, which, treated with acids, alkalis, or certain ferments, tend to be settled into a sugar, an acid, and sometimes another natural principle.
    • a glycoside produced by glucose
    • a glycoside produced by glucose
    • certainly one of a course of compounds commonly distributed within the veggie globe, which, addressed with acids, alkalis, or specific ferments, are remedied into a sugar, an acid, and quite often another natural principle.
    • a glycoside based on sugar
    • A glycoside, the sugar component of that is sugar.
    • A glycoside that yields sugar after hydrolysis.
    • among a sizable variety of amorphous or crystalline substances, occurring really commonly distributed in flowers, hardly ever in pets, and considered to be influental agents into the development and personality regarding the sugars. They've been regularly of a bitter flavor, but, because of the action of ferments, or of dilute acids and alkalies, constantly break up into some characteristic compound (acid, aldehyde, alcoholic beverages, phenole, or alkaloid) and glucose (or some other sugar); thus the name. These are generally of nature of complex and compound ethers, and ethereal salts associated with the sugar carbohydrates.
    • certainly one of a course of substances extensively distributed when you look at the veggie globe, which, addressed with acids, alkalis, or certain ferments, are fixed into a sugar, an acid, and quite often another natural concept.
    • a glycoside produced from sugar
    • A glycoside, the sugar part of which is sugar.
    • A glycoside that yields sugar after hydrolysis.
    • certainly one of a big number of amorphous or crystalline substances, occurring very widely distributed in flowers, rarely in pets, and thought to be influental representatives within the development and disposition of the sugars. These are typically usually of a bitter flavor, but, because of the activity of ferments, or of dilute acids and alkalies, always digest into some characteristic material (acid, aldehyde, alcohol, phenole, or alkaloid) and sugar (or other sugar); hence title. They are of this nature of complex and compound ethers, and ethereal salts for the sugar carbohydrates.
    • certainly one of a course of substances widely distributed when you look at the veggie globe, which, addressed with acids, alkalis, or specific ferments, tend to be remedied into a sugar, an acid, and quite often another natural principle.
    • a glycoside produced by glucose
    • A glycoside, the sugar component of which will be glucose.
    • A glycoside that yields sugar after hydrolysis.
    • certainly one of a large variety of amorphous or crystalline substances, happening extremely widely distributed in plants, hardly ever in creatures, and considered to be influental representatives in formation and disposition associated with the sugars. They're usually of a bitter style, but, by the action of ferments, or of dilute acids and alkalies, constantly break up into some characteristic compound (acid, aldehyde, liquor, phenole, or alkaloid) and glucose (or some other sugar); ergo title. They truly are regarding the nature of complex and compound ethers, and ethereal salts associated with sugar carbs.
    • One of a class of compounds commonly distributed inside vegetable world, which, addressed with acids, alkalis, or particular ferments, tend to be dealt with into a sugar, an acid, and often another natural principle.
    • a glycoside produced by sugar
    • A glycoside that yields glucose after hydrolysis.
    • certainly one of a big a number of amorphous or crystalline substances, happening very extensively distributed in plants, rarely in creatures, and seen as influental agents in the formation and disposition of sugars. They are usually of a bitter style, but, by the activity of ferments, or of dilute acids and alkalies, constantly digest into some characteristic material (acid, aldehyde, alcoholic beverages, phenole, or alkaloid) and glucose (or some other sugar); thus title. They have been associated with the nature of complex and compound ethers, and ethereal salts of this sugar carbs.
    • certainly one of a course of compounds commonly distributed in the veggie world, which, treated with acids, alkalis, or certain ferments, tend to be resolved into a sugar, an acid, and sometimes another organic concept.
    • a glycoside produced from glucose
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