mycose

[Gr. mykes a fungus; Eng. suff. -ose ( Chem.). Chem.: C12H22O11. A peculiar kind of sugar very like trehalose, obtained from the ergot of rye. It forms shining rhombic crystals, soluble in water and in boiling alcohol, but insoluble in ether. Its aqueous solution is dextro-rotatory, but it does not reduce cuprous oxide from alkaline cupric solutions. When boiled with dilute sulphuric acid, mycose is converted into dextro-glucose; with strong nitric acid it forms a detonating compound. Heated with acetic acid, it yields saccharides which are undistinguishable from those formed in like manner from dextro-glucose.