Pronunciation: (glOO'kōs),[key] —n.Biochem. 1. a sugar, C6H12O6, having several optically different forms, the common dextrorotatory form (dextroglucose, ord-glucose) occurring in many fruits, animal tissues and fluids, etc., and having a sweetness about one half that of ordinary sugar, and the rare levorotatory form (levoglucose, or l-glucose) not naturally occurring.
2. Also called starch syrup. a syrup containing dextrose, maltose, and dextrine, obtained by the incomplete hydrolysis of starch.