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Glucose is a monosaccharide containing six carbon atoms and an aldehyde group, and is therefore an aldohexose. The glucose molecule can exist in an open-chain (acyclic) as well as ring (cyclic) form. Glucose is naturally occurring and is found in its free state in fruits and other parts of plants.
For other isotopes, the isotopic mass is usually within 0.1 u of the mass number. For example, 35 Cl (17 protons and 18 neutrons) has a mass number of 35 and an isotopic mass of 34.96885. [7] The difference of the actual isotopic mass minus the mass number of an atom is known as the mass excess, [8] which for 35 Cl is –0.03115.
A molecular formula enumerates the number of atoms to reflect those in the molecule, so that the molecular formula for glucose is C 6 H 12 O 6 rather than the glucose empirical formula, which is CH 2 O. However, except for very simple substances, molecular chemical formulae lack needed structural information, and are ambiguous.
These prefixes are attached to the systematic name of the molecular graph. So for example, D-glucose is D-gluco-hexose, D-ribose is D-ribo-pentose, and D-psicose is D-ribo-hexulose. Note that, in this nomenclature, mirror-image isomers differ only in the ' D '/' L ' prefix, even though all their hydroxyls are reversed.
Since the molecular mass of glucose C 6 H 12 O 6 is 180.156 g/mol, the factor between the two units is about 18, so 1 mmol/L of glucose is equivalent to 18 mg/dL. m g / d L = m m o l / L × 18 {\displaystyle mg/dL=mmol/L\times 18}
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(aq) signifies that the ion is aquated, with cations having a chemical formula [M(H 2 O) p] q+ and anions whose state of aquation is generally unknown. For convenience (aq) is not shown in the rest of this article as the number of water molecules that are attached to the ions is irrelevant in regard to hydrolysis. This reaction occurs ...
This is an accepted version of this page This is the latest accepted revision, reviewed on 18 December 2024. 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 ...