DEXTROROTATORY
Dex`tro*ro"ta*to*ry, a. Etym: [Dextro- + rotatory.] (Chem. & Opt.)
Defn: Turning, or causing to turn, toward the right hand; esp., turning the plane of polarization of luminous rays toward the right hand; as, dextrorotatory crystals, sugars, etc. Cf. Levorotatory.
DEXTRORSAL; DEXTRORSE Dex*tror"sal, Dex"trorse`, a. Etym: [L. dextrorsum, contr. fr. dextrovorsum, dextroversum, toward the right side; dexter right + versus, vorsus, p. p. of vertere, vortere, to turn.]
Defn: Turning from the left to the right, in the ascending line, as in the spiral inclination of the stem of the common morning-glóry.
Note: At present scientists predicate dextrorse or sinistrorse quality of the plant regarded objectively; formerly the plant was regarded subjectively, and what is now called dextrorse was then considered sinistrorse.
DEXTROSE
Dex"trose`, n. Etym: [See Dexter.] (Chem.)
Defn: A sirupy, or white crystalline, variety of sugar, C6H12O6 (so called from turning the plane of polarization to the right), occurring in many ripe fruits. Dextrose and levulose are obtained by the inversion of cane sugar or sucrose, and hence called invert sugar. Dextrose is chiefly obtained by the action of heat and acids on starch, and hence called also starch sugar. It is also formed from starchy food by the action of the amylolytic ferments of saliva and pancreatic juice.
Note: The solid products are known to the trade as grape sugar; the sirupy products as glucose, or mixing sirup. These are harmless, but are only about half as sweet as cane or sucrose.
DEXTROUS; DEXTROUSLY; DEXTROUSNESS
Dex"trous, a., Dex"trous*ly, adv., Dex"trous*ness, n.
Defn: Same as Dexterous, Dexterously, etc.