glucoside

1. n. One of a large series of amorphous or crystalline substances, occurring very widely distributed in plants, rarely in animals, and regarded as influental agents in the formation and disposition of the sugars. They are frequently of a bitter taste, but, by the action of ferments, or of dilute acids and alkalies, always break down into some characteristic substance (acid, aldehyde, alcohol, phenole, or alkaloid) and glucose (or some other sugar); hence the name. They are of the nature of complex and compound ethers, and ethereal salts of the sugar carbohydrates. Source: opted

2. n. a glycoside derived from glucose Source: wordnet

3. One of a large series of amorphous or crystalline substances, occurring very widely distributed in plants, rarely in animals, and regarded as influental agents in the formation and disposition of the sugars. They are frequently of a bitter taste, but, by the action of ferments, or of dilute acids and alkalies, always break down into some characteristic substance (acid, aldehyde, alcohol, phenole, or alkaloid) and glucose (or some other sugar); hence the name. They are of the nature of complex and compound ethers, and ethereal salts of the sugar carbohydrates. Source: webster

4. One of a large series of amorphous or crystalline substances,occurring very widely distributed in plants, rarely in animals, andregarded as influental agents in the formation and disposition of thesugars. They are frequently of a bitter taste, but, by the action offerments, or of dilute acids and alkalies, always break down intosome characteristic substance (acid, aldehyde, alcohol, phenole, oralkaloid) and glucose (or some other sugar); hence the name. They areof the nature of complex and compound ethers, and ethereal salts ofthe sugar carbohydrates. Source: adambom

5. n. a glycoside derived from glucose Source: ecdict

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