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(), n.[OE. sugre, F. sucre (cf. It. zucchero, Sp. azcar), fr. Ar. sukkar, assukkar, fr. Skr. arkar sugar, gravel; cf. Per. shakar. Cf. Saccharine, Sucrose.] 1. A sweet white (or brownish yellow) crystalline substance, of a sandy or granular consistency, obtained by crystallizing the evaporated juice of certain plants, as the sugar cane, sorghum, beet root, sugar maple, etc. It is used for seasoning and preserving many kinds of food and drink. Ordinary sugar is essentially sucrose. See the Note below. The term sugar includes several commercial grades, as the white or refined, granulated, loaf or lump, and the raw brown or muscovado. In a more general sense, it includes several distinct chemical compounds, as the glucoses, or grape sugars (including glucose proper, dextrose, and levulose), and the sucroses, or true sugars (as cane sugar). All sugars are carbohydrates. See Carbohydrate. The glucoses, or grape sugars, are ketone alcohols of the formula C6H12O6, and they t Sug"ar (), v. i.In making maple sugar, to complete the process of boiling down the sirup till it is thick enough to crystallize; to approach or reach the state of granulation; -- with the preposition off. [Local, U.S.] Sug"ar v. t.[imp. & p. p.Sugared (); p. pr. & vb. n.Sugaring.] 1. To impregnate, season, cover, or sprinkle with sugar; to mix sugar with. "When I sugar my liquor." G. Eliot. 2. To cover with soft words; to disguise by flattery; to compliment; to sweeten; as, to sugar reproof. With devotion's visage And pious action we do sugar o'er The devil himself. Shak. スポンサード リンク
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