Chem. [f. L. læv-us left + -ULE + -OSE.] The form of GLUCOSE which is lævo-rotatory to polarized light; fruit-sugar. (Cf. DEXTROSE.)
1871. Roscoe, Elem. Chem., 396. In manna and honey mixed with levulose, or left-handed glucose.
1878. Kingzett, Anim. Chem., 404. Cane sugar is first resolved into dextrose and lævulose before it ferments.
1897. Allbutt’s Syst. Med., III. 386. Cane sugar is partly left unchanged, partly converted into glucose and lævulose.
Hence Lævulosane [+ -ANE] (see quot.).
1876. Harley, Mat. Med. (ed. 6). 792. Heated to 338° lævulose loses water and is converted into lævulosane.
