Fructose

(fruk'-tos), Fruit sugar, formerly called levulose; it is found in almost all t fruits. It is formed, together with grape-sugar, in the so-called inversion, or decomposition of cane-sugar, by boiling with acids or by the action of ferments. The mixture of the two is called invert-sugar. Fruit-sugar forms a thick syrup, which at IOO° C. dries to a gummy, deliquescent ma . It may be crystallized in fine, silky needles, fusing at 950 C. It is more slowly I fermented by yeast than grape-sugar. It reduces an alkaline copper solution in the same proportion as the latter. See also Carbohydrates, Table of Fruehjahrkatarrh. See Ophthalmia , Spring.