Glucose Dextrose

D-Glucose has a central position in animal nutrition because it is the principal carbohydrate metabolite it is utilized directly by the tissues, and it is absorbed from the alimentary tract in far greater amounts than any other monosaccharide under nearly all situations. Under most dietary conditions much of it enters the body as the structural unit of starch, but owing to its use in candies and as a sweetening agent, with sucrose, in many fruits, carbonated beverages, and various confections, considerable amounts 

DE-Value Glucose Maltose Higher oligo- Maltotriose saccharides  

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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. 

D-Fmctose [57-48-7] (levulose, fmit sugar) is a monosaccharide constituting one-half of the sucrose molecule. It was first isolated from hydroly2ed cane sugar (iavert sugar) ia the late nineteenth century (1,2). Fmctose constitutes 4—8 wt % (dry sugar basis (dsb)) of many fmits, where it primarily occurs with glucose (dextrose) and sucrose (see Carbohydrates Sweeteners). It also makes up 50 wt % (dsb) of honey (3,4). 

Pure D-fmctose is a white, hygroscopic, crystalline substance and should not be confused with the high fmctose com symps (HFCS) which may contain 42—90 wt % fmctose and 23—29% water (8,9). The nonfmctose part of these symps is glucose (dextrose) plus small amounts of glucose oligomers and polymers. Fmctose is highly soluble ia water at 20°C it is 79% soluble, compared with only 47% for glucose and 67% for sucrose. 

Enzymes are specific, however. For example, starch is depolymerized using enzymes to D-glucose (dextrose). The solution of glucose is then treated with glucose isomerase [9055-00-9] to give D-fmctose in about 42% yield. No D-mannose is formed. Addition of isolated D-fmctose to this solution gives the common 55% high fmctose com symp (HFCS) so widely used in soft drinks in the United States. HFCS is about 1.5 times as sweet as sucrose. 

Krume,/. crumb, bit black earth, krtimelig, a. crumbly, crumbling, friable, krtlmeln, v.i. crumble, crumb. — v.a. crumble. Kriimel-torf, m. lump peat, -zucker, m. (dex-tro)glucose, dextrose, kraypui, a. crooked, curved, bent. 

There are five prime factors that determine the properties of starches 1. starch is a polymer of glucose (dextrose) 2. the starch polymer is of two types linear and branched 3 the linear polymeric molecules can associate with each other giving insolubility in water 4. the polymeric molecules are organized and packed into granules which are insoluble in water and 5 disruption of the granule structure is required to render the starch polymer dispersible in water. The modification of starch takes into account these factors. 

Glucose (dextrose) is the most commonly used energy substrate for TPN,... 

Alkyl polyglycosides have long been known but only now, following several years research, has it been possible to develop reaction conditions that allow manufacture on a commercial scale. The structure on which these compounds are based corresponds exactly to the surfactant model described above. The hydro-phobic (or lipophilic) hydrocarbon chain is formed by a fatty alcohol (dodecanol/ tetradecanol) obtained from palm kernel oil or coconut oil. The hydrophilic part of the molecule is based on glucose (dextrose) obtained from starch (Fig. 4.14). 

Glucose, dextrose ( grape sugar ), melting point 146°C (anhyjeniferdrous). 

Glucoamylases (EC3.2.1.3) are fungal enzymes which hydrolyze maltose to produce glucose (dextrose). These enzymes catalyze hydrolysis of alpha-1,3, alpha-1,6 and beta-1,6 linkages. Their primary reaction is on the 1,4-linked a-D-glucopyranosyl units of... 

Glucoamylase (amyloglucosidase) Hydrolysis of terminal a-1,4- and a-l,6-glucan bonds in polysaccharides (starch, glycogen, etc.), yielding glucose (dextrose). 

High-Fructose Corn Syrup (HFCS) occurs as a water white to light yellow, somewhat viscous liquid that darkens at high temperatures. It is a saccharide mixture prepared as a clear, aqueous solution from high-dextrose-equivalent corn starch hydrolysate by the partial enzymatic conversion of glucose (dextrose) to fructose, using an insoluble glucose isomerase preparation that complies with 21 CFR 184.1372 and that has been obtained from a pure culture fermentation that produces no antibiotics. It is miscible in all proportions with water. 

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