sacatra 
Sacatra (sak'a-trii), . The offspring of a griffe 
and a negro; a person seven eighths black. 
Bartlett. 
sacbutt, " See saclcbut. 
Sacca coffee. See coffee. 
saccade (sa-kad'), n. [< OF. sacade, F. sac- 
cade, < OF. saquer, saeher, pull, draw; origin 
uncertain.] 1. In the manege, a violent check 
of a horse "by drawing or twitching the reins 
suddenly and with one pull. 2. In violin-play- 
ing, a firm pressure of the bow on the strings, 
which crowds them down so that two or three 
can be sounded at once. 
saccage 1 (sak'aj), n. [< sac 1 + -age."] Same 
as sac 1 . 
He had rights of freewarren, saccage, and sockage. 
Barham, lugoldsby Legends, I. 76. 
saccage' 2 t, aid See sackage. 
Saccata (sa-ka'ta), re. pi. [NL., neut. pi. of 
saccatus, saccate: see saccate.'] 1. The Mol- 
lusca as a branch of the animal kingdom : cor- 
related with Vertebrata, Articulata, and Badi- 
ata. A. Hyatt^[Not used.] 2. A grade or 
division of Urochorda, containing the true tu- 
nicaries or ascidians, with the salps and dolio- 
lids, as collectively distinguished from the Lar- 
valia (or Appendiculariidx). 
Saccatae (sa-ka'te), n. pi. [NL., fern. pi. of 
saccatus, saccate: see saccate.] 
An order of Ctenophora contain- 
ing ovate or spheroidal comb- 
jellies with two tentacles and 
no oral lobes; saccate or sacci- 
form ctenophorans. There are 
several families. For a charac- 
teristic example, see Cydippe. 
saccate (sak'at), a. [< NL. 
saccatus, < L. 
saccus, a bag: 
see sacfc 1 .] 1. 
In 6ot, furnish- 
ed with or hav- 
ing the form of 
a bag or pouch : 
as, a saccate 
petal. 2. In 
anat. and goal. : 
(a) Forming or 
formed by a sac; 
cystic ; pouch- 
like ; sacciform; 
sacculate. (6) 
Having a sac, 
or saccate part; 
pouched ; sac- 
culated ; saccif- 
erous. (c) Specifically, of or pertaining to the 
Saccata or the Saccatse. 
saccated (sak'a-ted), a. [< saccate + -effi."] 
Same as saccate. 
saccharate (sak'a-rat), n. [< ML. saccharum, 
sugar (see saccharum), 4- -ate 1 .] In cliem., a 
salt of either of the saccharic acids. (See sac- 
Charic.) The term is also applied to the sucrates, or com- 
pounds which cane-sugar forms with various bases and 
hyuroxids. Saecharate Of iron, a preparation made 
from sesquioxid of iron, sugar, and soda, containing 3 per 
cent, of metallic iron : a valuable antidote in arsenical poi- 
soning. Saccharate Of lead, an insoluble white pow- 
der made by adding, to saturation, lead carbonate to a solu- 
tion of saccharic acid. Saccharate of lime, a prepara- 
tion consisting of sugar (16 parts), distilled water (40 parts), 
caustic lime (5 parts) : a useful antidote in carbolic-acid 
poisoning. 
saccharated (sak'a-ra-ted), a. Mixed with 
some variety of sugar, either saccharose, dex- 
trose, or milk-sugar Saccharated carbonate of 
iron, a greenish-gray powder composed of sulphate of 
iron mixed with sugar. Saccharated iodide of Iron, 
iodide of iron mixed with sugnr of milk. Saccharated 
pancreatin, pancreatin mixed with sugar of milk. Sac- 
charated pepsin, a powder consisting of sugar of milk 
mixed with pepsin from the stomach of the hog. Sac- 
charated tar, a mixture of tar (4 parts) with sugar (96 
parts), forming an easily soluble substance for medicinal 
administration. 
saccharic (sa-kar'ik), a. [< ML. saccharum, 
sugar, + -ic."] Pertaining to or obtained from 
sugar 91' allied substances Saccharic acid, (a) 
A monobasic acid, CcHi 2 O B , not known in the free state, 
but forming crystalline salts prepared by the action of 
bases on glucoses. (6) A dibasic acid, C (i HioO s , prepared 
by the action of nitric acid on sugar and various other 
carbohydrates. It is an amorphous solid which forms 
salts, many of which do not readily crystallize. 
saccharide (sak'a-rid or -rid), . [< ML. sac- 
chtirum, sugar, -f- -Mte.] A compound of sugar 
with a base ; a sucrate. 
sacchariferous (sak-a-rif 'e-rus), a. [< ML. sac- 
chantm, sugar, + ferre = E. bear 1 ."] Producing 
sugar; saccharine: as, sacchariferous canes. 
Pop. Sci. Mo., XXII. 287. 
5289 
saccharification (sak-a-rif-i-ka'shon), n. [< 
saccharify + -ation (see -fication).~] The pro- 
cess of converting (starch, dextrine, etc.) into 
sugar, as by malting. 
saccharifier (sak'a-ri-fi-er), K. [< saccharify + 
-er 1 .] An apparatus for treating grain and po- 
tatoes by steam under high pressure, to convert 
the starch into sugar, previous to the alcoholic 
fermentation. E. H. Knight. 
saccharify (sak'a-ri-fi), v. t. ; pret. and pp. sac- 
charified, ppr. saccharifying. [< ML. saccharum, 
sugar, + L. -ficare, < facers, make : see -fy.~\ To 
convert into sugar, as starch ; saccharize. 
saccharilla (sak-a-ril'a), n. [Appar. a fanci- 
ful word, dim. of ML. saccharum, sugar (?).] A 
kind of muslin. Simmonds. 
saccharimeter (sak-a-rim'e-ter), re. [< Gr. 
aanxapov, sugar, + /irpov, measure.] A hydrom- 
eter so graduated as to indicate the amount of 
sugar in a solution. It is based upon the fact that 
sugar-solutions have the power of rotating the plane of 
Laurent's Saccharimeter or Polarimeter 
n 
Types of Sacca fa;, about natural size. 
A, Eschscholtzia dtmidiata, a saccate 
comb-jelly. B, Cydipfe plumosa, a typical 
saccate ctenophoran. 
Fermentation 
Saccharimeter. 
polarization of a ray of light transmitted through them. 
Certain kinds of sugar rotate the plane to the right (dex- 
trorotatory), as grape-sugar (dextrose) and cane-sugar; 
with others, the rotation is to the left _ 
(levorotatory), as levulose; further, the 
amount of angular rotation varies with 
the strength of the solution. There are 
many forms of saccharimeter, some of 
which measure directly the amount of ro- 
tation caused by a layer of the solution 
of given thickness; others balance the 
rotation of the solution against a varying 
thickness of some rotatory substance, as 
a compensating quartz plate. Also sac- 
charometer. Fermentation saccha- 
rimeter, an apparatus, chiefly used in the 
examination of urine, which is designed 
to show approximately the quantity of 
fermentable sugar present in solution by 
the volume of carbonic acid evolved on 
fermentation. 
saccharimetrical (sak"a-ri-met'ri-kal), a. [< 
saccharimetr-y + -ic-al.~] Of or pertaining to 
or effected by saccharimetry. 
saccharimetry (sak-a-rim'e-tri), re. [< Gr. o-o/c- 
%apov, sugar, + -fierpla, < /lirpov, measure.] The 
operation or art of ascertaining the amount or 
proportion of sugar in solution in any liquid. 
Also saccharometry. 
saccharin (sak'a-rin), TO. [< ML. saccharum, 
sugar, + -ire 2 .] "1. The anhydrid of saccharic 
acid, C 6 H 10 O5. It is a crystalline solid having 
a bitter taste, dextrorotatory, and non-ferment- 
able. 2. A complex benzin derivative, ben- 
zoyl-sulphimide, CgH^SOo.CONH. It is a white 
crystalline solid, slightly soluble in cold water, odorless, 
but intensely sweet. It is not a sugar, nor is it assimi- 
lated, but appears to be harmless in the system, and may 
be useful in some cases as a substitute for sugar. 
saccharinated (sak'a-ri-na-ted), a. Same as 
saccharated. 
saccharine (sak'a-rin), a. [< F. saccharin = 
Sp. sacarino = Pg. sacharino = It. zuccherino, < 
NL. saccliarinus, < ML. saccharum, L. saccharon, 
sugar: see saccharum."] Of, pertaining to, or 
of the nature of sugar; having the qualities 
of sugar : as, a saccharine taste ; the saccharine 
matter of the cane-juice; also, in bot., covered 
with shining grains like those of sugar. Also 
saccharous Saccharine diabetes. Same as diabetes 
mettitus. Saccharine fermentation, the fermentation 
by which starch is converted into sugar, as in the process 
of malting. 
saccharinic (sak-a-rin'ik), a. Same as sac- 
ohario. 
saccharinity (sak-a-rin'i-ti), n. [< saccharine 
+ -ity.~] The quality off being saccharine. 
This is just the condition which we see, in virtue of the 
difference of optic refractivity produced by difference of 
salinity or of saccharinity, when we stir a tumbler of wa- 
ter with a quantity of uudissolved sugar or salt on its bot- 
tom. Nature, XXXVin. 673. 
saccharum 
saccharite (sak'a-rit), n. [< ML. saccharum, 
sugar, + -ite 2 .] A. fine granular variety of 
feldspar, of a vitreous luster and white or 
greenish-white color. 
saccharization (sak"a-ri-za'shon), re. Same as 
saccharification. 
saccharize (sak'a-riz), v. t.; pret. ajid pp. sac- 
charized, ppr. saccharizing. [< ML. saccha- 
rum, sugar, + -izeC] To form or convert into 
sugar. 
saccharocolloid (sak"a-ro-koroid), n. [< ML. 
saccharum, sugar, + colloid.] One of a large 
and important group of the carbohydrates. 
They are amorphous or crystallize with difficulty, diffuse 
through membranes very slowly if at all, are chemically 
indifferent, and have the general formula CHi 085, or dif- 
fer from it slightly by the elements of water, HoO. Here 
belong starch, gum, pectin, etc. Nature, XXXIX. 433. 
saccharoid (sak'a-roid), a. [< Gr. aduxapov, 
sugar, + tMof, form.] Same as saccharoidal. 
saccharoidal (sak-a-roi'dal), a. [< saccharoid 
+ -a?.] In mineral, and geol., having a dis- 
tinctly crystalline granular structure, some- 
what resembling that of lump-sugar: as, sac- 
eharoidal marble or gypsum. 
saccharometer (sak-a-rom'e-ter), n. Same as 
saccharimeter. 
saccharometry (sak-a-rom'e-tri), re. Same as 
saccharimetry. 
Saccharomyces (sak"a-ro-mi'sez), n. [NL. 
(Meyen, 1838), < ML. saccharum, sugar, + Gi./ti>- 
KT/f, a mushroom.] A genus of minute sapro- 
phytic fungi; the yeast-fungi. They are unicellu- 
lar fungi, destitute of true hyphse, and increasing princi- 
pally by budding or sprouting, although asci containing 
one to four hyaline spores are produced in a few species 
under certain conditions. Sexu al generation is not known. 
The species of Saccharomyces occur in fermenting sub- 
stances, and are well known from their power of convert- 
ing sugar into alcohol and carbonic acid. Ordinary yeast, 
cerevisix, is the most familiar example ; it is added to 
the wort of beer, the juice of fruits, etc., for the purpose 
of inducing fermentation. S. ettipsvideus and 5. Pastoria- 
nus are also alcoholic ferments. S. albicans, the thrush- 
fungus, which lives parasitically on the mucous membrane 
of the human digestive organs, is also capable of excit- 
ing a weak alcoholic fermentation in a sugar solution. 5. 
Mycoderma is the well-known flowers of wine. There are 
31 species of Saccharomyces known, of which number 12 
are known to produce asci. Many of these so-called spe- 
cies may prove to be only form-species. See ftarml, flowers 
of wine (under Jtmver), bloody bread (under bloody), fermen- 
tation, and yeast. 
saccharomycete (sak"a-ro-mi'set), n. [< Sac- 
charomyces, q. v.] A plant of the genus Sac- 
charomyces. 
Saccharomycetes (sak-a-ro-ml-se'tez), n. pi. 
[NL., < Saccharomyces, q. v.] Same as Saccha- 
romycetacese. 
Saccharomycetaceae (sak"a-ro-mi-se-ta'se-e), 
re. pi. [NL. (Reess, 1870), < Saccharomyces (-cet-) 
+ -aceie.~] A monotypic group of microscopic 
fungi, usually regarded as being degenerate or 
doubtful Ascomycetes, or by later systematists 
raised to the dignity of a distinct class. For 
characterization, see Saccharomyces. 
saccharose (sak'a-ros), n. [< ML. saccharum + 
-ose."] 1. The general name of any crystalline 
sugar having the formula C^H^Ou which suf- 
fers hydrolysis on heating with water or dilute 
mineral acid, each molecule yielding two mole- 
cules of a glucose. The saccharoses are glucose an- 
hydrids. The best-known are saccharose or cane-sugar, 
milk-sugar, and maltose. 
2. Specifically, the ordinary pure sugar of com- 
merce, obtained from the sugar-cane orsorghum, 
from the beet-root, and from the sap of a spe- 
cies of maple. Chemically, pure saccharose is a solid 
crystalline body, odorless, having a very sweet taste, very 
soluble in water, less soluble in alcohol, and insoluble in 
absolute alcohol. Its aqueous solution is strongly dextro- 
rotatory. It melts at 160 C., and decomposes at a higher 
temperature. Heated sufficiently with water or dilute 
mineral acid, it breaks up into equal parts of dextrose 
and levulose. Saccharose does not directly undergo either 
alcoholic or lactic fermentation ; but in the presence of 
certain ferments it is resolved into dextrose and levulose, 
which are readily fermentable. It unites directly with 
many metallic oxids and hydrates to form compounds 
called ^iterates or saccharates. Saccharose is extensively 
used both as a food and as an antiseptic. It is also used 
to some extent in medicine. Also called cane-sugar. 
saccharous (sak'a-rus), a. [< ML. sacchariiin, 
sugar, + -ous."] Same as saccharine. 
saccharum (sak'a-rum), n. [ML. NL., < L. 
saccharon, sugar, ( Gr. adtcxapov, also aaitxapif, 
aanxa.pi, aduxap, sugar: see sugar."] 1. Sugar. 
2. [cop.] [NL., Linnssus, 1737.] A genus of 
grasses of the tribe Andropogoneee, type of the 
group Saccharex. It is characterized by minute spike- 
lets in pairs, one of each pair stalked and the other ses- 
sile, each spikelet composed of four awnless hyaline 
glumes, of which three are empty and the terminal one 
shorter, blunt, and including three stamens and a free 
oblong grain. It differs from the nearly related orna- 
mental grass Erianthits in its awnless glumes, and from 
Sorghum in having a fertile and perfect flower in each 
