Sir·up Syr·up , n.
 1. A thick and viscid liquid made from the juice of fruits, herbs, etc., boiled with sugar.
 2. A thick and viscid saccharine solution of superior quality (as sugarhouse sirup or molasses, maple sirup); specifically, in pharmacy and often in cookery, a saturated solution of sugar and water (simple sirup), or such a solution flavored or medicated.
    Lucent sirups tinct with cinnamon.   --Keats.
 Mixing sirup. See the Note under Dextrose.

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 Dex·trose n.  Chem. A sirupy, or white crystalline, variety of sugar, C6H12O6 (so called from turning the plane of polarization to the right), occurring in many ripe fruits, and also called glucose. Dextrose and levulose are obtained by the inversion of cane sugar or sucrose, and hence the mixture is called called invert sugar. Dextrose is chiefly obtained by the action of heat and acids on starch, and hence called also starch sugar. It is also formed from starchy food by the action of the amylolytic ferments of saliva and pancreatic juice.
 Note: ☞ The solid products are known to the trade as grape sugar; the sirupy products as glucose, or mixing sirup. These are harmless, but are only about half as sweet as cane sugar or sucrose.

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