the bonding of a sugar molecule to a protein or lipid
a compound produced by such bonding
[glahy-see-mee-uh] /glaɪˈsi mi ə/ noun, Medicine/Medical. 1. the presence of glucose in the blood. glycemia gly·ce·mi·a (glī-sē’mē-ə) n. The presence of glucose in the blood.
[glahy-see-mee-uh] /glaɪˈsi mi ə/ noun, Medicine/Medical. 1. the presence of glucose in the blood. adj. 1923, from glycemia (also glycaemia), 1901, from glyco- + -emia. glycemia gly·ce·mi·a (glī-sē’mē-ə) n. The presence of glucose in the blood.
noun 1. a system that ranks foods by the speeds at which their carbohydrates are converted into glucose in the body; a measure of the effects of foods on blood-sugar levels. glycemic index (glī-cē’mĭk) A numerical index given to a carbohydrate-rich food that is based on the average increase in blood glucose levels occurring after […]
[glis-uh-ral-duh-hahyd] /ˌglɪs əˈræl dəˌhaɪd/ noun, Biochemistry. 1. a white, crystalline, water-soluble solid, C 3 H 6 O 3 , that is an intermediate in carbohydrate metabolism and yields glycerol on reduction. glyceraldehyde glyc·er·al·de·hyde (glĭs’ə-rāl’də-hīd’) n. A sweet colorless crystalline solid that is an intermediate compound in carbohydrate metabolism. glyceraldehyde (glĭs’ə-rāl’də-hīd’) A sweet colorless syrupy liquid […]