"auxogluc" meaning in All languages combined

{
  "forms": [
    {
      "form": "auxoglucs",
      "tags": [
        "plural"
      ]
    }
  ],
  "head_templates": [
    {
      "args": {},
      "expansion": "auxogluc (plural auxoglucs)",
      "name": "en-noun"
    }
  ],
  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
  "senses": [
    {
      "categories": [
        {
          "kind": "other",
          "name": "English entries with incorrect language header",
          "parents": [
            "Entries with incorrect language header",
            "Entry maintenance"
          ],
          "source": "w"
        },
        {
          "kind": "other",
          "name": "Pages with 1 entry",
          "parents": [],
          "source": "w"
        },
        {
          "kind": "other",
          "name": "Pages with entries",
          "parents": [],
          "source": "w"
        },
        {
          "kind": "topical",
          "langcode": "en",
          "name": "Organic chemistry",
          "orig": "en:Organic chemistry",
          "parents": [
            "Chemistry",
            "Sciences",
            "All topics",
            "Fundamental"
          ],
          "source": "w"
        }
      ],
      "examples": [
        {
          "ref": "1919 June, Ernest Oertley, Rollin G. Meyers, “A New Theory Relating Constitution to Taste”, in Journal of the America Chemical Society, volume 41, number 6, page 855:",
          "text": "Instead of attributing the sweet taste of a given compound to one factor, the glucogene (Cohn) or glucophor, as we prefer to call it, we maintain that it is due to two distinct factors, a glucophore and an auxogluc. Any glucophore will form a sweet compound with any auxogluc.",
          "type": "quote"
        },
        {
          "ref": "2012, Trevor H. Grenby, Advances in Sweeteners, page 4:",
          "text": "Early structure-taste theories attempted to identify certain common structural features of tastants and to attribute a specific taste to these […] Altogether six glucophores and nine auxoglucs were defined.",
          "type": "quote"
        }
      ],
      "glosses": [
        "The part of a molecule that imparts sweetness to the substance"
      ],
      "id": "en-auxogluc-en-noun-o2fMtkXi",
      "links": [
        [
          "organic chemistry",
          "organic chemistry"
        ],
        [
          "molecule",
          "molecule"
        ],
        [
          "sweetness",
          "sweetness"
        ]
      ],
      "raw_glosses": [
        "(organic chemistry, obsolete) The part of a molecule that imparts sweetness to the substance"
      ],
      "tags": [
        "obsolete"
      ],
      "topics": [
        "chemistry",
        "natural-sciences",
        "organic-chemistry",
        "physical-sciences"
      ]
    }
  ],
  "word": "auxogluc"
}

{
  "forms": [
    {
      "form": "auxoglucs",
      "tags": [
        "plural"
      ]
    }
  ],
  "head_templates": [
    {
      "args": {},
      "expansion": "auxogluc (plural auxoglucs)",
      "name": "en-noun"
    }
  ],
  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
  "senses": [
    {
      "categories": [
        "English countable nouns",
        "English entries with incorrect language header",
        "English lemmas",
        "English nouns",
        "English terms with obsolete senses",
        "English terms with quotations",
        "Pages with 1 entry",
        "Pages with entries",
        "en:Organic chemistry"
      ],
      "examples": [
        {
          "ref": "1919 June, Ernest Oertley, Rollin G. Meyers, “A New Theory Relating Constitution to Taste”, in Journal of the America Chemical Society, volume 41, number 6, page 855:",
          "text": "Instead of attributing the sweet taste of a given compound to one factor, the glucogene (Cohn) or glucophor, as we prefer to call it, we maintain that it is due to two distinct factors, a glucophore and an auxogluc. Any glucophore will form a sweet compound with any auxogluc.",
          "type": "quote"
        },
        {
          "ref": "2012, Trevor H. Grenby, Advances in Sweeteners, page 4:",
          "text": "Early structure-taste theories attempted to identify certain common structural features of tastants and to attribute a specific taste to these […] Altogether six glucophores and nine auxoglucs were defined.",
          "type": "quote"
        }
      ],
      "glosses": [
        "The part of a molecule that imparts sweetness to the substance"
      ],
      "links": [
        [
          "organic chemistry",
          "organic chemistry"
        ],
        [
          "molecule",
          "molecule"
        ],
        [
          "sweetness",
          "sweetness"
        ]
      ],
      "raw_glosses": [
        "(organic chemistry, obsolete) The part of a molecule that imparts sweetness to the substance"
      ],
      "tags": [
        "obsolete"
      ],
      "topics": [
        "chemistry",
        "natural-sciences",
        "organic-chemistry",
        "physical-sciences"
      ]
    }
  ],
  "word": "auxogluc"
}