Saccharomycetes (sakaromisetez)

pl. [ NL., Saccharomycetaceæ (sak"a-rō-mi-sē-tā'sē-ē), n . pl . [NL. (Ree , 1870), Saccharomyces ( -cet- ) [ acex .] A monotypic group of micro scop ić sac char i metrical (saka-ri-met'ri-kal), a. saccharimetr-y + -ic-al.] Of or pertaining to or effected by saccharimetry. saccharimetry (sak-a-rim'e-tri), n. [ acid, C6H1005. It is a crystalline solid having a bitter taste, dextrorotatory, and non-ferment able.-2. A complex benzin derivative, benzoyl-sulph imide, C6H4SO2.CONH. It is a white crystalline solid, slightly soluble in cold water, odorle , but intensely sweet. It is not a sugar, nor is it a imilated, but appears to be harmle in the system, and may be useful in some cases as a substitute for sugar. saccharin a ted (sak'a-ri-na-ted), a. Same as saccharated. saccharine (sak'a-rin), a. [ of malting. saccharinic (sak-a-rin'ik), a. Same as sac charic. fungi. See Saccharomyces. saccharose (sak'a-rōs), n. [ milk-sugar, and from the beet-root, and from the sap of a spe cies of maple. Chemically, pure saccharose is a solid crystalline body, odorle , having a very sweet taste, very soluble in water, le soluble in alcohol, and insoluble in absolute alcohol. Its aqueous solution is strongly dextrorotatory. It melts at 160° C., and decomposes at a higher temperature. Heated sufficiently with water or dilute mineral acid, it breaks up into equal parts of dextrose and levulose. Saccharose does not directly undergo either alcoholic or lactic fermentation; but in the presence of certain ferments it is resolved into dextrose and levulose, which are readily fermentable. It unites directly with many metallic oxids and hydrates to form compounds called sucrates or saccharates. Saccharose is extensively used both as a food and as an antiseptic. It is also used to some extent in medicine. Also called cane - sugar. saccharous (sak'a-rus), a. [