A compound formed when an aldose sugar bonds with another molecule, creating a type of glycoside with an aldehyde-containing sugar as the base.
From 'aldose' + '-ide' (chemistry suffix indicating a compound or derivative). Emerged in early 20th century chemical literature as chemists characterized sugar combinations.
When you eat a carbohydrate like lactose (milk sugar), you're actually eating an aldoside—an aldose bonded to another sugar! These connections are everywhere in food and biology.
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