ˈdekˌstrōs also -ōz noun
( -s )
Etymology: International Scientific Vocabulary dextr- + -ose
: dextrorotatory glucose obtained usually by acid hydrolysis of starch as sweet crystals of the anhydrous compound or of the monohydrate C 6 H 12 O 6 .H 2 O and used chiefly in foods and beverages, in making caramel, and in intravenous feeding — called also corn sugar, grape sugar