From The Collaborative International Dictionary of English v.0.48:

Glucoside \Glu"co*side\, n. [See Glucose.] (Chem.)
   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.
   [1913 Webster]
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