Ending of sugars
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AnswerCrossword Clue
OSEEnding of sugars
OSEEnding for many sugars
OSESuffix of sugars
FRUCTOSEThe sweetest of sugars
OSESuffix in the names of sugars
aldohexosea class of sugars, including glucose
aldohexosesALDOHEXOSE, a class of sugars, including glucose
hemiparasitea parasitic plant capable of limited photosynthetic production of sugars etc
trisaccharideAny of the class of sugars whose molecules contain three monosaccharide molecules
disaccharidesAny of a class of sugars whose molecules contain two monosaccharide residues
trisaccharidesAny of the class of sugars whose molecules contain three monosaccharide molecules
disaccharideAny of a class of sugars whose molecules contain two monosaccharide residues
hemiparasitesHEMIPARASITE, a parasitic plant capable of limited photosynthetic production of sugars etc
photosynthesize(of a plant) Synthesize sugars or other substances by means of photosynthesis
chlorophylthe green colouring in plants concerned with the production of sugars also CHLOROPHYLL
chlorophyllthe green colouring in plants concerned with the production of sugars also CHLOROPHYL
chlorophylsCHLOROPHYL, the green colouring in plants concerned with the production of sugars also CHLOROPHYLL
chlorophyllsCHLOROPHYLL, the green colouring in plants concerned with the production of sugars also CHLOROPHYL
chlorophylloidCHLOROPHYLL, the green colouring in plants concerned with the production of sugars also CHLOROPHYL
hexoseany of a class of sugars containing six atoms of carbon, including glucose and fructose
hexosesany of a class of sugars containing six atoms of carbon, including glucose and fructose
zymasea mixture of enzymes that is obtained as an extract from yeast and causes fermentation in sugars
monosaccharidesAny of the class of sugars (e.g., glucose) that cannot be hydrolyzed to give a simpler sugar
monosaccharideAny of the class of sugars (e.g., glucose) that cannot be hydrolyzed to give a simpler sugar
disaccharidany of a class of sugars, such as maltose, lactose, and sucrose, having two linked monosaccharide units per molecule
disaccharidsDISACCHARID, any of a class of sugars, such as maltose, lactose, and sucrose, having two linked monosaccharide units per molecule
mashes(in brewing) A mixture of powdered malt and hot water, which is stood until the sugars dissolve to form the wort
fermentationThe process of this kind involved in the making of beer, wine, and liquor, in which sugars are converted to ethyl alcohol
carbohydratea compound of carbon, hydrogen and oxygen; extended to similar compounds, the sugars and starches which form the main source of energy in food
carbohydratesCARBOHYDRATE, a compound of carbon, hydrogen and oxygen; extended to similar compounds, the sugars and starches which form the main source of energy in food
epimericeither of two stereoisomers that differ in the arrangement of groups on a single asymmetric carbon atom (as the first chiral center of a sugar's carbon chain)
liversa large very vascular glandular organ of vertebrates that secretes bile and causes important changes in many of the substances contained in the blood (as by converting sugars into glycogen which it stores up until required and by forming urea)
livera large very vascular glandular organ of vertebrates that secretes bile and causes important changes in many of the substances contained in the blood (as by converting sugars into glycogen which it stores up until required and by forming urea)
epimereither of a pair of isomeric aldose compounds, esp. of certain sugars, that differ from each other in the positions of the H and OH at the second atom from the end of the carbon chain, as d-glucose and d-mannose
carbohydratesAny of a large group of organic compounds occurring in foods and living tissues and including sugars, starch, and cellulose. They contain hydrogen and oxygen in the same ratio as water (2:1) and typically can be broken down to release energy in the animal body
carbohydrateAny of a large group of organic compounds occurring in foods and living tissues and including sugars, starch, and cellulose. They contain hydrogen and oxygen in the same ratio as water (2:1) and typically can be broken down to release energy in the animal body