資料來源 : Webster's Revised Unabridged Dictionary (1913)

Glycose \Gly"cose\, n. [Gr. ? sweet + -ose.] (Physiol. Chem.)
   One of a class of carbohydrates having from three to nine
   atoms of carbon in the molecules and having the constitution
   either of an aldehyde alcohol or of a ketone alcohol. Most
   glycoses have hydrogen and oxygen present in the proportion
   to form water, while the number of carbon atoms is usually
   equal to the number of atoms of oxygen.