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A sirupy, or white crystalline, variety of sugar, (so called from turning the plane of polarization to the right), occurring in many ripe fruits, and also called . Dextrose and levulose are obtained by the inversion of cane sugar or sucrose, and hence the mixture is called called . Dextrose is chiefly obtained by the action of heat and acids on starch, and hence called also . It is also formed from starchy food by the action of the amylolytic ferments of saliva and pancreatic juice.