Hexoses

(heks-o/ -sez). The aldehyd or ketone derivatives of the hex a hydric alcohols. They occur frequently in plants, especially in ripe fruits. They are formed by the hydrolytic decomposition of all disaccharids and poly sac char ids when they are boiled with dilute acids, or acted upon by ferments. They po e feeble reducing-power. They precipitate cuprous oxid from warm alkaline cupric solutions, one molecule of hexose precipitating about five atoms of copper. This is the basis of the method for the volumetric estimation of glucose by means of Fehling's solution. When exposed to Schizomycetes the hexoses readily undergo fermentation. See Carbohydrates, Table of.