One of the mysteries of the English language finally explained.
A sugar of the disaccharide class produced by some fungi, yeasts, and similar organisms.
- ‘Among them, the most effective in preserving a more native-like structure are the disaccharides sucrose and trehalose in dry films and the polymer dextran in wet films.’
- ‘Recent studies have demonstrated a stabilizing effect on various membranes by trehalose, raffinose, sucrose as well as fructo- and gluco-oligosaccharides.’
- ‘Remarkably, this ability appears to stem from a small number of common mechanisms involving accumulation of two disaccharides, trehalose and sucrose.’
- ‘Over the past three decades we and others have established that disaccharides such as trehalose and sucrose are almost certainly involved in stabilizing the dry cells.’
- ‘We have recently shown that films made from a mixture of trehalose and sucrose are stable and transparent, and that proteins retain their structure when incorporated in them.’
Mid 19th century: from trehala (from Turkish, denoting a sweet substance derived from insect cocoons) + -ose.
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