Galactoses [noun]

There are two common in foods, glucose and fructose; a third, galactose, is derived from more complex sugars.

Like glucose and fructose, galactose seems to promote the production of glycogen in the body.

Galactose occurs in the animal kingdom as one of the constituents of lactose, or milk-sugar.

When hydrolyzed it yields glucose, fructose, and two (or more) molecules of galactose.

These bear the same relation to galactose that the preceding dextrosans do to their constituent hexoses.

But most of the natural gums yield a mixture of galactose, some pentose, and some complex organic acid.

When hydrolyzed, they yield arabinose and a hexose; the latter is sometimes galactose and sometimes mannose.

From the solution the author isolated crystalline galactose, but failed to isolate a pentose.

On saponifying, it is split up into digitogenin, galactose, and dextrose.

It is soluble in water to an indefinite extent; boiled with dilute sulphuric acid it is converted into the sugar galactose.