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Glucose is a monosaccharide containing six carbon atoms and an aldehyde group, and is therefore an aldohexose. The glucose molecule can exist in an open-chain (acyclic) as well as ring (cyclic) form. Glucose is naturally occurring and is found in its free state in fruits and other parts of plants.
For many monosaccharides (including glucose), the cyclic forms predominate, in the solid state and in solutions, and therefore the same name commonly is used for the open- and closed-chain isomers. Thus, for example, the term "glucose" may signify glucofuranose, glucopyranose, the open-chain form, or a mixture of the three.
l-Glucose is an organic compound with formula C 6 H 12 O 6 or O=CH[CH(OH)] 5 H, specifically one of the aldohexose monosaccharides. As the l-isomer of glucose, it is the enantiomer of the more common d-glucose. l-Glucose does not occur naturally in living organisms, but can be synthesized in the laboratory.
The pyranose ring is formed by the reaction of the hydroxyl group on carbon 5 (C-5) of a sugar with the aldehyde at carbon 1. This forms an intramolecular hemiacetal.If reaction is between the C-4 hydroxyl and the aldehyde, a furanose is formed instead. [1]
In 1897, an unfermentable product obtained by treatment of fructose with bases, in particular lead(II) hydroxide, was given the name glutose, a portmanteau of glucose and fructose, and was claimed to be a 3-ketohexose. [12] [13] However, subsequent studies showed that the substance was a mixture of various other compounds. [13] [14]
The human brain consumes approximately 60% of blood glucose in fasted, sedentary individuals. [4] Glycogen is an analogue of starch, a glucose polymer that functions as energy storage in plants. It has a structure similar to amylopectin (a component of starch), but is more
Glucose syrup is a liquid form of glucose that is widely used in the manufacture of foodstuffs. It can be manufactured from starch by enzymatic hydrolysis. [76] For example, corn syrup, which is produced commercially by breaking down maize starch, is one common source of purified dextrose. [77]
Amylose A is a parallel double-helix of linear chains of glucose. Amylose is made up of α(1→4) bound glucose molecules. The carbon atoms on glucose are numbered, starting at the aldehyde (C=O) carbon, so, in amylose, the 1-carbon on one glucose molecule is linked to the 4-carbon on the next glucose molecule (α(1→4) bonds). [3]