sacchariden.

Brit.

/ˈsakərʌɪd/, U.S.

/ˈsækəˌraɪd/

Origin: A borrowing from Latin, combined with an English element. Etymons: Latin saccharum , -ide suffix.

Etymology: < post-classical Latin saccharum sugar (see saccharum n.) + -ide suffix.In sense 1a after German Saccharid (1832 or earlier in this now obsolete sense) or its probable model French saccharide (1826 or earlier in this now obsolete sense). In sense 1b after French saccharide (1859 in this sense: A. Gélis, in Comptes rendus hebd. de l'Acad. des Sci. 48 1062; > German Saccharid (1859 in this sense)). With sense 2 compare German Saccharid sugar (1881 or earlier in this sense).

Chemistry.

†1.

a. Any of various substances produced by the reaction of a sugar with an acid, base, or other compound. Obsolete.

ΘΚΠ

the world > matter > chemistry > organic chemistry > carbohydrates > sugars > [noun] > compound formed by action of acid on sugar

saccharide1839

1839 London Med. Gaz. 2 Feb. 660/1 Berzelius considers the compound which we have just decomposed as consisting of one atom of sugar combined with two atoms of oxide of lead; and hence it has been named a saccharate or saccharide of lead.

1856 H. Beasley Med. Formulary (ed. 6) 302 Medicated sugars, or Saccharides (Saccharures or Saccharolés pulverulents of Beral, are usually made by moistening refined sugar with a strong alcoholic, æthereal, or aqueous solution of a medicinal substance.

1862 H. Watts tr. L. Gmelin Hand-bk. Chem. XV. 316 By heating dextro-glucose with (organic) acids, compounds are formed..which belong to the class of saccharides [Ger. Saccharide].

1887 London Med. Rec. 15 Nov. 504 The procedure to obtain what M. Leger calls the saccharide of casein is as follows.

b. A substance of uncertain identity which remains in solution after the fermentation of melted sugar. Obsolete. rare.

ΘΚΠ

the world > matter > chemistry > organic chemistry > carbohydrates > sugars > [noun] > substance formed in melted sugar fermentation

saccharide1860

1860 Chem. News 3 Mar. 154/2 After sugar has been melted, a part of it is found incapable of crystallisation and fermentation. To this M. Gelis gives the name of saccharide.

1862 W. A. Miller Elements Chem. (ed. 2) III. 78 According to Gélis, when sugar which has thus been melted is dissolved in water it furnishes a solution which when fermented with yeast yields only half the quantity of alcohol that ordinary sugar would have produced, a peculiar body to which he gives the name of saccharide (C₁₂H₁₀O₁₀) remaining in solution.

2. A sugar; a monosaccharide, disaccharide, short-chain oligosaccharide, or simple derivative of such a compound.

ΘΚΠ

the world > matter > chemistry > organic chemistry > ether > [noun] > named > others

tartaric ether1789

margaric ether1848

phenetole1851

tellurethyl1852

tributyrin1855

oxamic ether1857

phenomethole1857

meconic ether1865

saccharic ether1868

iodhydrin1872

saccharide1881

ethoxyethane1894

sorbitan1938

styrene oxide1939

nonoxynol1967

the world > matter > chemistry > organic chemistry > carbohydrates > sugars > [noun] > monololigo saccharides or derivatives of

saccharide1881

1881 Science 1 Oct. 465/1 Maltose... We must accord to O'Sullivan the merit of having first isolated and studied the properties of this body. He has given in the Journal of the Chemical Society, within the last decade several papers on the properties of this important saccharide.

1895 J. M. Thomson & A. G. Bloxam Bloxam's Chem. (ed. 8) 705 The above considerations have given rise to a classification of the carbohydrates into (1) saccharides or monoses,..(2) disaccharides or bioses,..(3) polysaccharides or polyoses.

1932 Analyst 57 374 By reducing the concentration of nitric acid, it is possible to obtain a mixture which reacts rapidly with saccharides and not with polysaccharides.

1974 Amer. Jrnl. Physiol. 226 720/1 Hyperosmolarity with these saccharides [viz. glucose, mannitol, raffinose] caused sustained reduction of spontaneous frequency.

2009 W. G. Hopkins & N. P. A. Hüner Introd. Plant Physiol. (ed. 4) iv. 73/1 Borate has a propensity to form stable esters with cell wall saccharides that have adjacent hydroxyl groups.

This entry has been updated (OED Third Edition, September 2018; most recently modified version published online March 2022).

单词	saccharide
释义	sacchariden. Brit. /ˈsakərʌɪd/, U.S. /ˈsækəˌraɪd/ Origin: A borrowing from Latin, combined with an English element. Etymons: Latin saccharum , -ide suffix. Etymology: < post-classical Latin saccharum sugar (see saccharum n.) + -ide suffix.In sense 1a after German Saccharid (1832 or earlier in this now obsolete sense) or its probable model French saccharide (1826 or earlier in this now obsolete sense). In sense 1b after French saccharide (1859 in this sense: A. Gélis, in Comptes rendus hebd. de l'Acad. des Sci. 48 1062; > German Saccharid (1859 in this sense)). With sense 2 compare German Saccharid sugar (1881 or earlier in this sense). Chemistry. †1. a. Any of various substances produced by the reaction of a sugar with an acid, base, or other compound. Obsolete. ΘΚΠ the world > matter > chemistry > organic chemistry > carbohydrates > sugars > [noun] > compound formed by action of acid on sugar saccharide1839 1839 London Med. Gaz. 2 Feb. 660/1 Berzelius considers the compound which we have just decomposed as consisting of one atom of sugar combined with two atoms of oxide of lead; and hence it has been named a saccharate or saccharide of lead. 1856 H. Beasley Med. Formulary (ed. 6) 302 Medicated sugars, or Saccharides (Saccharures or Saccharolés pulverulents of Beral, are usually made by moistening refined sugar with a strong alcoholic, æthereal, or aqueous solution of a medicinal substance. 1862 H. Watts tr. L. Gmelin Hand-bk. Chem. XV. 316 By heating dextro-glucose with (organic) acids, compounds are formed..which belong to the class of saccharides [Ger. Saccharide]. 1887 London Med. Rec. 15 Nov. 504 The procedure to obtain what M. Leger calls the saccharide of casein is as follows. b. A substance of uncertain identity which remains in solution after the fermentation of melted sugar. Obsolete. rare. ΘΚΠ the world > matter > chemistry > organic chemistry > carbohydrates > sugars > [noun] > substance formed in melted sugar fermentation saccharide1860 1860 Chem. News 3 Mar. 154/2 After sugar has been melted, a part of it is found incapable of crystallisation and fermentation. To this M. Gelis gives the name of saccharide. 1862 W. A. Miller Elements Chem. (ed. 2) III. 78 According to Gélis, when sugar which has thus been melted is dissolved in water it furnishes a solution which when fermented with yeast yields only half the quantity of alcohol that ordinary sugar would have produced, a peculiar body to which he gives the name of saccharide (C₁₂H₁₀O₁₀) remaining in solution. 2. A sugar; a monosaccharide, disaccharide, short-chain oligosaccharide, or simple derivative of such a compound. ΘΚΠ the world > matter > chemistry > organic chemistry > ether > [noun] > named > others tartaric ether1789 margaric ether1848 phenetole1851 tellurethyl1852 tributyrin1855 oxamic ether1857 phenomethole1857 meconic ether1865 saccharic ether1868 iodhydrin1872 saccharide1881 ethoxyethane1894 sorbitan1938 styrene oxide1939 nonoxynol1967 the world > matter > chemistry > organic chemistry > carbohydrates > sugars > [noun] > monololigo saccharides or derivatives of saccharide1881 1881 Science 1 Oct. 465/1 Maltose... We must accord to O'Sullivan the merit of having first isolated and studied the properties of this body. He has given in the Journal of the Chemical Society, within the last decade several papers on the properties of this important saccharide. 1895 J. M. Thomson & A. G. Bloxam Bloxam's Chem. (ed. 8) 705 The above considerations have given rise to a classification of the carbohydrates into (1) saccharides or monoses,..(2) disaccharides or bioses,..(3) polysaccharides or polyoses. 1932 Analyst 57 374 By reducing the concentration of nitric acid, it is possible to obtain a mixture which reacts rapidly with saccharides and not with polysaccharides. 1974 Amer. Jrnl. Physiol. 226 720/1 Hyperosmolarity with these saccharides [viz. glucose, mannitol, raffinose] caused sustained reduction of spontaneous frequency. 2009 W. G. Hopkins & N. P. A. Hüner Introd. Plant Physiol. (ed. 4) iv. 73/1 Borate has a propensity to form stable esters with cell wall saccharides that have adjacent hydroxyl groups. This entry has been updated (OED Third Edition, September 2018; most recently modified version published online March 2022). < n.1839
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