The Effect Of Glucose On Food And Chemistry

1244 Words Oct 20th, 2014 5 Pages
Morgan Thiel
General Chemistry
National Chemistry
10/20/14
Glucose Introduction: What influence does Glucose have within food and chemistry itself? We all know that Glucose itself is a simple monosaccharide that we normally call Sugar, however what does it all really cover within the basis of food? So let’s get down to the bottom of this and discover what role Glucose plays within the chemistry of food.

Background: Glucose, which is also called D-glucose or Dextrose is a monosaccharide within one of the carbohydrate groups known as simple sugars. Originally based off of the Greek word, “glukus”, which is translated to the word, “Sugar,” Glucose is found the most in fruits and honey. Its molecular formula is C6H12O6 and is the most common simple sugar regulated in the blood of animals. Glucose was first discovered within raisins in 1747 by the German chemist Andreas Marggraf. Since glucose is a core necessity of many living creatures, a basic understanding of its chemical makeup and structure contributed immensely to the growth of organic chemistry.

Search Findings: All forms of glucose are void of color and soluble in water, acetic acid, and several other solvents. They are only semi soluble in methanol and ethanol. Glucose is the main source of energy in cell function comes primarily from carbohydrates which then break down into simple sugars, and the regulation of metabolism. It is one of the three monosaccharides…
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