Noun
One of a large series of amorphous or crystalline substances, occurring very widely distributed in plants, rarely in animals, and regarded as influental agents in the formation and disposition of the sugars. They are frequently of a bitter taste, but, by the action of ferments, or of dilute acids and alkalies, always break down into some characteristic substance (acid, aldehyde, alcohol, phenole, or alkaloid) and glucose (or some other sugar); hence the name. They are of the nature of complex and compound ethers, and ethereal salts of the sugar carbohydrates.
Source: Webster's dictionaryCassavas grown during drought are especially high in these toxins. citation citation A dose of 25 mg of pure cassava cyanogenic glucoside, which contains 2.5 mg of cyanide, is sufficient to kill a rat. Source: Internet
Added to the aqueous phase is a combination of 0.05-2.0% w/w of at least one steviol glucoside and 0.01-0.5% w/w of a chloride salt selected from: sodium chloride, potassium chloride, zinc chloride and mixtures thereof. Source: Internet
Cellulose is practically insoluble in water unlike starch, which consists of the same glucose units but in which the glucose units of amylose and branched amylopectin are linked by a-(1-4) glucoside bonds, and at branching points also by a-(1-6) bonds. Source: Internet
The two esterified gentiobioses make α-crocin ideal for colouring water-based and non-fatty foods such as rice dishes.sfn β – -gentiobiose The bitter glucoside picrocrocin is responsible for saffron's flavour. Source: Internet