Dextrose

Pure dextrose is sometimes used as a food ingredient. It has roughly half the sweetness of sucrose. In Europe, the use of dextrose is not particularly attractive commercially however, in other parts of the world it use can be economically advantageous. 

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D-glucose, dextrose, C Hi20 . The most common hexose sugar. It is present in many plants, and is the sugar of the blood. It is a constituent of starch, cellulose, glycogen, sucrose and many glycosides, from all of which it can be obtained by hydrolysis with acids or enzymes. 

Azoxybenzene is readily prepared by reduction of nitrobenzene in an alkaline medium with dextrose or sodium arsenite ... 

Equip a 500 ml. three-necked flask with an efficient stirrer (e.g., a Hershberg stirrer. Fig. II, 7, 8) and a reflux condenser stopper the third neck. Place a solution of 30 g. of sodium hydroxide in 100 ml. of water, and also 20-5 g. (17-1 ml.) of pure nitrobenzene in the flask, immerse it in a water bath maintained at 55-60°, and add 21 g. of anhydrous dextrose in small portions, with continuous stirring, during 1 hour. Then heat on a boiUng water bath for 2 hours. Pour the hot mixture into a 1 litre round-bottomed flask and steam distil (Fig. II, 40, 1) to remove aniline and nitrobenzene. When the distillate is clear (i.e., after about 1 htre has been collected), pour the residue into a beaker cooled in an ice bath. The azoxybenzene soon sohdifies. Filter with suction, grind the lumps of azoxybenzene in a mortar, wash with water, and dry upon filter paper or upon a porous plate. The yield of material, m.p. 35-35-5°, is 13 g. Recrystallise from 7 ml. of rectified spirit or of methyl alcohol the m.p. is raised to 36°. ... 

FEEDS AND FEED ADDITIVES - RUMINANT FEEDS] (Vol 10) -for dextrose prod n [SYRUPS] (Vol 23)... 

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