glucose

glucose   dextrose, or grape sugar, monosaccharide sugar with the empirical formula C ₆ H ₁₂ O ₆  . This carbohydrate 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 hydrolysis of a variety of carbohydrates, e.g., milk and cane sugars, maltose, cellulose, or glycogen, but it is usually manufactured by hydrolysis of cornstarch 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 ( sucrose ). The presence of glucose can be detected by use of Fehling's solution ; various modifications of this test are used to detect glucose in urine, which may be a symptom of diabetes.

glucose (dextrose, D-glucose) C₆H₁₂O₆, an aldohexose monosaccharide that is a major intermediate compound in cellular metabolism. See also GLYCOGEN.

glucose (dextrose) Colourless crystalline sugar (C₆H₁₂O₆) occurring in fruit and honey. It requires no digestion before absorption. Insulin lowers the blood-glucose level by causing the liver to convert glucose into glycogen. A monosaccharide sugar, it is prepared commercially by the hydrolysis of starch using hydrochloric acid.