|glucose – /ˈɡluːkəʊs,ˈɡluːkəʊz/ – noun – [ Biochemistry ]|
– a sugar, C₆H₁₂O₆, having several optically different forms, the common dextrorotatory form (dextroglucose, or -glucose) occurring in many fruits, animal tissues and fluids, etc., and having a sweetness about one half that of ordinary sugar, and the rare levorotatory form (levoglucose, or -glucose) not naturally occurring.
Also called starch syrup. a syrup containing dextrose, maltose, and dextrine, obtained by the incomplete hydrolysis of starch.
– A primary source of energy for living organisms. It is naturally occurring and is found in fruits and other parts of plants in its free state. It is used therapeutically in fluid and nutrient replacement.
Molar mass: 180.156 g/mol
IUPAC ID: D-glucose
Heat of combustion, higher value (HHV): 2,805 kJ/mol (670 kcal/mol)
Heat capacity (C): 218.6 J K−1 mol−1
Appearance: White powder
Anhydrous Dextrose, D Glucose, D-Glucose, Dextrose, Dextrose, Anhydrous, Glucose Monohydrate, Glucose, (DL)-Isomer, Glucose, (L)-Isomer, Glucose, (alpha-D)-Isomer, Glucose, (beta-D)-Isomer, L Glucose, L-Glucose, Monohydrate, Glucose,
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