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Since glucose is a basic necessity of many organisms, a correct understanding of its chemical makeup and structure contributed greatly to a general advancement in organic chemistry. This understanding occurred largely as a result of the investigations of Emil Fischer , a German chemist who received the 1902 Nobel Prize in Chemistry for his ...
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.
This is an accepted version of this page This is the latest accepted revision, reviewed on 5 January 2025. Sweet-tasting, water-soluble carbohydrates This article is about the class of sweet-flavored substances used as food. For common table sugar, see Sucrose. For other uses, see Sugar (disambiguation). Sugars (clockwise from top-left): white refined, unrefined, unprocessed cane, brown Sugar ...
3D structure of cellulose, a beta-glucan polysaccharide Amylose is a linear polymer of glucose mainly linked with α(1→4) bonds. It can be made of several thousands of glucose units. It is one of the two components of starch, the other being amylopectin.
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]
Reducing form of glucose (the aldehyde group is on the far right) A reducing sugar is any sugar that is capable of acting as a reducing agent. [1] In an alkaline solution, a reducing sugar forms some aldehyde or ketone, which allows it to act as a reducing agent, for example in Benedict's reagent. In such a reaction, the sugar becomes a ...
The Food and Drug Administration's new rules on "healthy" food labels are voluntary and are scheduled to take effect at the end of February.
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