Dextrose vs. Monosaccharide — What's the Difference?

The dextrorotatory form of glucose (and the predominant naturally occurring form).

Monosaccharides (from Greek monos: single, sacchar: sugar), also called simple sugars, are the simplest form of sugar and the most basic units (monomers) of carbohydrates. The general formula is CnH2nOn, or [Cn(H2O)n] or { CH2O}n albeit not all molecules fitting this formula (e.g.

The dextrorotatory form of glucose, C6H12O6·H2O, the naturally occurring form of glucose found in all organisms. Also called dextroglucose.

Any of several carbohydrates, such as tetroses, pentoses, and hexoses, that cannot be broken down to simpler sugars by hydrolysis. Also called simple sugar.

The naturally-occurring dextrorotatory form of glucose monosaccharide molecule.

(carbohydrate) A simple sugar such as glucose, fructose or deoxyribose that has a single ring

A sirupy, or white crystalline, variety of sugar, C6H12O6 (so called from turning the plane of polarization to the right), occurring in many ripe fruits, and also called glucose. Dextrose and levulose are obtained by the inversion of cane sugar or sucrose, and hence the mixture is called called invert sugar. Dextrose is chiefly obtained by the action of heat and acids on starch, and hence called also starch sugar. It is also formed from starchy food by the action of the amylolytic ferments of saliva and pancreatic juice.

A simple sugar; any of a number of sugars (including the trioses, tetroses, pentoses, hexoses, etc.), not decomposable into simpler sugars by hydrolysis. Specif., as used by some, a hexose. The monosaccharides are all open-chain compounds containing hydroxyl groups and either an aldehyde group or a ketone group.

An isomer of glucose that is found in honey and sweet fruits

A sugar (like sucrose or fructose) that does not hydrolyse to give other sugars; the simplest group of carbohydrates