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.