1. A sugar, dextrose.
2. A colorless to yellowish syrupy mixture of dextrose and maltose with about 20% water, used in confectionery, alcholic fermentation, and tanning.
Etymology: Greek gleukos, sweet wine.
ref: American Heritage Dictionary
1. An aldose sugar HOCH2(CHOH)4CHO known in dextrorotatory, levorotatory, and racemic forms; esp: the sweet colorless soluble dextrorotatory D-form that is readily obtained crystalline in both the alpha and beta modifications, that occurs esp. in plant saps and fruits, normally in blood, pathologically in the urine (as in diabetes mellitus), and combined in many disaccharides, trisaccharides, polysaccharides, and glucosides in most plant and animal tissues, and that is a chied source of protoplasmic energy and in its simple state the usual form in which carbohydrate is assimilated into the animal body - used chiefly commercially.
ref: Webster's International Unabridged Dictionary