glucose

glucose,

dextrose,

grape sugar,

monosaccharide sugar with the empirical formula C₆H₁₂O₆ . This carbohydratecarbohydrate,
any member of a large class of chemical compounds that includes sugars, starches, cellulose, and related compounds. These compounds are produced naturally by green plants from carbon dioxide and water (see photosynthesis).
..... Click the link for more information. occurs in the sap of most plants and in the juice of grapes and other fruits. Glucose is a normal component of animal blood; it thus requires no digestion prior to absorption into the bloodstream. Glucose can be obtained by hydrolysishydrolysis
, chemical reaction of a compound with water, usually resulting in the formation of one or more new compounds. The most common hydrolysis occurs when a salt of a weak acid or weak base (or both) is dissolved in water.
..... Click the link for more information. of a variety of carbohydrates, e.g., milk and cane sugars, maltose, cellulose, or glycogen, but it is usually manufactured by hydrolysis of cornstarchcornstarch,
material made by pulverizing the ground, dried residue of corn grains after preparatory soaking and the removal of the embryo and the outer covering. It is used as laundry starch, in sizing paper, in making adhesives, and in cooking.
..... Click the link for more information. with steam and dilute acid; the corn syrup thus obtained contains also some dextrins and maltose. Glucose is used in the manufacture of candy, chewing gum, jams, jellies, table syrups, and other foods, and for many other purposes. It is the major source of energy in animal metabolism. Glucose tastes only about three-fourths as sweet as table sugar (sucrosesucrose
, commonest of the sugars, a white, crystalline solid disaccharide (see carbohydrate) with a sweet taste, melting and decomposing at 186&degC; to form caramel. It is known commonly as cane sugar, beet sugar, or maple sugar, depending upon its natural source.
..... Click the link for more information. ). The presence of glucose can be detected by use of Fehling's solutionFehling's solution
, deep-blue, alkaline solution used to test for the presence of aldehydes (e.g., formaldehyde, HCHO) or other compounds that contain the aldehyde functional group, -CHO.
..... Click the link for more information. ; various modifications of this test are used to detect glucose in urine, which may be a symptom of diabetes.

Glucose

A monosaccharide also known as d -glucose, d -glucopyranose, grape sugar, corn sugar, dextrose, and cerelose. The structure of glucose is shown in the illustration.

Structural formula for α- D -glucose

Glucose in free or combined form is not only the most common of the sugars but is probably the most abundant organic compound in nature. It occurs in free state in practically all higher plants. It is found in considerable concentrations in grapes, figs, and other sweet fruits and in honey. In lesser concentrations, it occurs in the animal body fluids, for example, in blood and lymph. Urine of diabetic patents usually contains 3–5%.

Cellulose, starch, and glycogen are composed entirely of glucose units. Glucose is also a major constituent of many oligosaccharides, notably sucrose, and of many glycosides. It is produced commercially from cornstarch by hydrolysis with dilute mineral acid. The commercial glucose so obtained is used largely in the manufacture of confections and in the wine and canning industries. See Glycogen

d -Glucose is the principal carbohydrate metabolite in animal nutrition; it is utilized by the tissues, and it is absorbed from the alimentary tract in greater amounts than any other monosaccharide. Glucose could serve satisfactorily in meeting at least 50% of the entire energy needs of humans and various animals.

Glucose enters the bloodstream by absorption from the small intestine. It is carried via the portal vein to the liver, where part is stored as glycogen, the remainder reentering the circulatory system. Another site of glycogen storage is muscle tissue.

Glucose is readily fermented by yeast, producing ethyl alcohol and carbon dioxide. It is also metabolized by many bacteria, resulting in the formation of various degradation products, such as hydrogen, acetic and butyric acids, butyl alcohol, acetone, and many others. See Carbohydrate, Monosaccharide

Glucose

(grape sugar, dextrose), the carbohydrate most frequently found in nature; it belongs to the hexoses, that is, to monosaccharides containing six carbon atoms. Its crystals are colorless, and its melting point is 146.5° C. It is highly soluble in water. Glucose solutions contain molecules in the α- and β- forms; equilibrium is attained at 37 percent and 63 percent, respectively, of these forms. Glucose is optically active, bending a beam of polarized light to the right. Glucose of the α-form is an essential component of all living organisms, from viruses to higher plants and vertebrates (including man). It is a component of various compounds, ranging from saccharose, cellulose, and starch to some glycoproteins and viral ribonucleic acid. For a number of bacteria, glucose is the only source of energy. Glucose participates in many metabolic reactions.

The glucose content of human blood is about 100 mg percent, and it is regulated by the neurohumoral mechanism. A lowering of the glucose content to 40 mg percent leads to a sharp disturbance of the activity of the central nervous system. The basic means of glucose utilization in the organism are anaerobic transformations, accompanied by the ATP synthesis and terminating in the formation of lactic acid; glycogen synthesis; aerobic oxidation to gluconic acid in the presence of glucoseoxydase, a process occurring in some microorganisms that utilize it to produce energy and accompanied by oxygen absorption from the air; and the conversion of glucose to pentoses and other simple sugars. The complete enzymatic oxidation of glucose to CO₂ and H₂O is accompanied by the release of energy: C₆H₁₂O₆ + 60₂—6CO₂ + 6H₂O + 686 kilocalories per mole. Most of this energy is accumulated by high-energy compounds of the ATP type. The synthesis of glucose from inorganic components is the reverse process, carried out by plants and some bacteria using the energy of sunlight (photosynthesis) and the energy of chemical oxidation reactions (chemosynthesis).

Glucose is produced industrially by starch hydrolysis. It is used in the pastry industry and medically as a drug.

A. A. BOLDYREV

Glucose is used for medical purposes in powder and tablet form, as well as in isotonic (4.5-5 percent) and hypertonic (10-40 percent) glucose solutions. Isotonic solutions are administered (subcutaneously and in enemas) for replacing fluid in the organism. These solutions are also a source of readily assimilable nutrients. Introduction of hypertonic solutions (intravenously) leads to an increase in the osmotic pressure of the blood, improves the metabolic processes, strengthens the antitoxic function of the liver and the contractive activity of the heart muscles, dilates the blood vessels, and increases the elimination of urine. Glucose solutions are used to treat infectious diseases, heart ailments, various intoxications, and other conditions, frequently in combination with ascorbic acid.

REFERENCE

Khimia uglevodov, Moscow, 1967.

glucose

[′glü‚kōs] (biochemistry) C₆H₁₂O₆ A monosaccharide; occurs free or combined and is the most common sugar. Also known as cerelose;D-glucopyranose.

glucose

1. a white crystalline monosaccharide sugar that has several optically active forms, the most abundant being dextrose: a major energy source in metabolism. Formula: C₆H₁₂O₆ 2. a yellowish syrup (or, after desiccation, a solid) containing dextrose, maltose, and dextrin, obtained by incomplete hydrolysis of starch: used in confectionery, fermentation, etc.

See glucose

Glucose

glucose

(glo͞o′kōs′)n.1. A monosaccharide sugar, C₆H₁₂O₆, that is used by living things to obtain energy through the process of aerobic respiration within cells. It is the principal circulating sugar in the blood of humans and other mammals.2. A colorless to yellowish syrupy mixture of dextrose, maltose, and dextrins containing about 20 percent water, used in confectionery, alcoholic fermentation, tanning, and treating tobacco. Also called starch syrup.

glucose

Biochemistry The hexose sugar that is the main source of energy in mammals. See Random glucose.

glu·cose

(glū'kōs) A dextrorotatory monosaccharide found in a free form in fruits and other parts of plants, and in combination in glucosides, glycogen, disaccharides, and polysaccharides (starch cellulose); the chief source of energy in human metabolism, the final product of carbohydrate digestion, and the principal sugar of the blood; insulin is required for the use of glucose by cells; in diabetes mellitus, the level of glucose in the blood is excessive, and it also appears in the urine.
Synonym(s): d-glucose.

glucose

Grape or corn sugar. Glucose is a simple monosaccharide sugar present in the blood as the basic fuel of the body. Glucose is essential for life; a severe drop in the blood levels rapidly leads to coma and death. It is stored in the liver and the muscles in a polymerized form called GLYCOGEN. It is derived from carbohydrates in the diet, but in conditions of shortage can be synthesized from fats or proteins. The sugar is on the WHO official drug list.

glucose

dextrose

an important hexose sugar with an ALDOSE structure that occurs in two forms, alpha and beta; it has the general formula C₆ H₁₂ O₆ and is found in sweet fruits, especially ripe grapes. Glucose is formed in the CALVIN CYCLE of PHOTOSYNTHESIS and acts as a primary energy supply for both plant and animal cells, although usually it is converted to an insoluble form for long-term storage: STARCH in plants, GLYCOGEN in animals. see MONOSACCHARIDE for structure.

Glucose

A simple sugar produced when carbohydrates are broken down in the small intestine. It is the primary source of energy for the body. Various tests that measure blood glucose levels are used in diagnosing insulin resistance.Mentioned in: Antidiabetic Drugs, Antimalarial Drugs, Diabetic Ketoacidosis, Diabetic Neuropathy, Galactosemia, Gastroenteritis, Gestational Diabetes, Glycogen Storage Diseases, Glycosylated Hemoglobin Test, Insulin Resistance, Lactose Intolerance, Wilson Disease

glu·cose

(glū'kōs) A dextrorotatory monosaccharide found in a free form in fruits and other parts of plants, and in combination in glucosides, glycogen, disaccharides, and polysaccharides; chief source of energy in human metabolism, the final product of carbohydrate digestion, and the principal sugar of the blood; insulin is required for the use of glucose by cells; in diabetes mellitus, the level of glucose in the blood is excessive, and it also appears in the urine.
Synonym(s): d-glucose.

Patient discussion about Glucose

Q. What difference does fructose makes to a diabetic with respect to glucose? I am diabetic with type 2 NIDDM. My colleague with the same NIDDM type2 has a better glycemic control than me. He follows strict diet. He prefers fructose sugar and avoids other sugar as much as possible. He suggested me the same. What difference does fructose makes to a diabetic with respect to glucose?A. All carbohydrates—like starch and sugars like dextrose, maltose and glucose must be controlled for high consumption by a diabetic. Whereas fructose sugar had a slight different metabolic route inside the body and it does not requires insulin. Glucose requires insulin. As a diabetic lacks insulin production; the glucose increases the sugar level of the body but fructose is out of this system of functioning by our body and makes a diabetic to control it well. The energy level of glucose and fructose are almost similar.

Q. When will I have the Glucose Tolerance Test? I am pregnant and wanted to know when I need to have the Glucose Tolerance Test and what is the test like.A. The test is given between week 24 and week 28 of the pregnancy. First you drink glucose, which is very sweet. You can mix it will water to help it go down easier. Then, after an hour you will have a blood test to check your glucose levels.

Q. What Do my Oral Glucose Tolerance Test Results Mean? I had an Oral Glucose Tolerance Test last week. I am 26 weeks pregnant. The results I got are 132 mg/dL. What does this mean?A. If your blood glucose level was greater than 130 mg/dL, your provider will likely recommend you take another diabetes screening test that requires you to fast (not eat anything) before the test. During this second test, called the 100-gram oral glucose tolerance test, your blood glucose level will be tested four times during a three-hour period after drinking the cola-like drink. If two out of the four blood tests are abnormal, you are considered to have gestational diabetes.

More discussions about Glucose

glucose

glu·cose

glucose

glu•cose

glu·cose

glucose

glucose

glucose

glucose

glucose,

dextrose,

grape sugar,

Glucose

Glucose

REFERENCE

glucose

glucose

Glucose

glucose

glucose

glu·cose

glucose

glucose

dextrose

Glucose

glu·cose

Patient discussion about Glucose

glucose

Words related to glucose

noun a monosaccharide sugar that has several forms

Related Words