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The Collaborative International Dictionary of English v.0.48 (gcide)

Laevulose \L[ae]v"u*lose`\, n. (Chem.)
See {Levulose}.
[1913 Webster]


Levulose \Lev"u*lose`\ (l[e^]v"[-u]*l[=o]s`), n. [See {Levo-}.]
(Chem.)
A sirupy variety of sugar, rarely obtained crystallized,
occurring widely in honey, ripe fruits, etc., and hence
called also {fruit sugar}; also called {fructose}. Chemical
formula: {C6H12O6}. It is called levulose, because it rotates
the plane of polarization of light to the left, in contrast
to {dextrose}, the other product of the hydrolysis of
sucrose. [Written also {laevulose}.]
[1913 Webster PJC]

Note: It is obtained, together with an equal quantity of
dextrose, by the inversion of ordinary cane or beet
sugar, and hence, as being an ingredient of invert
sugar, is often so called. It is fermentable, nearly as
sweet as cane sugar, and is metameric with dextrose.
Cf. {Dextrose}.
[1913 Webster]

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