Glucose

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  • Glucose and Marks

    2494 Words  | 10 Pages

    formed by the formation of a bond between carbon 1 of a glucose molecule and carbon 2 of a fructose molecule. (i) Name the bond that joins the two molecules to form a disaccharide. ......................................................................................................................... [1] (ii) Complete the diagram below to show what happens when the glucose and fructose molecules join together. [2] [Total 3 marks] 2. Glucose: • is a carbohydrate • is a hexose (six-carbon sugar)

  • Fructose, Glucose And Carbohydrates

    1567 Words  | 7 Pages

    monosaccharides; Glucose, Fructose, and Galactose. Monosaccharides are a type of sugar and often called simple carbohydrates. These different sugars all have the same structures consisting of 6 carbon atoms, 12 hydrogens, and 6 oxygen atoms. They all follow the rules of chemistry with each carbon atom having 4 bonds, oxygen having 2, and hydrogen 1 bond. The difference between each of these is the order of arrangement of the atoms and therefore each provide a different amount of sweetness. Glucose is also

  • Chemistry: Glucose and Sports Drinks

    2098 Words  | 9 Pages

    monitoring an enzyme-catalysed reaction sequence involving the appearance of NADPH. Sucrose and glucose concentrations were calculated from the concentration of NADPH formed by the reaction of glucose-6-phosphate and NADP+. Spectrophotometric absorbance readings were taken at 340nm, this is because NADPH absorbs strongly at this wavelength, whilst NADP+ does not (1015MSC, 2010). The concentration of glucose and sucrose in

  • The Effect Of Glucose On Food And Chemistry

    1244 Words  | 5 Pages

    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

  • Case Study Of D-Glucose

    1168 Words  | 5 Pages

    products (glucose, dextrose, etc.). Dextrose Monohydrate or what is the same, D-Glucose is its main component. Its presentation and format are varied. Dextrose monohydrate or D-glucose monohydrate, is a commercial form of hydrated dextrose, whose chemical form is exactly equal to dextrose plus a water molecule. According to the CODEX rules for sugars, dextrose monohydrate is defined as purified and crystallized D-glucose containing a water molecule of crystallization, with a D-glucose content of

  • What Is A Positive Test For Glucose

    1107 Words  | 5 Pages

    1. A positive test for Glucose was seen after Benedict’s Solution (which had a blue tint) was added to another solution containing Glucose then heated in a bath of boiling water on a hot plate, for five minutes. The results that determined that this solution tester positive for Glucose was the colour change in the liquid from a diluted blue tint to a pale opaque yellow colour. This was used as an indication for a positive test for Glucose due to the fact that the other distilled water solution which

  • The Effect Of Fructose On The Rate Of Glucose

    2627 Words  | 11 Pages

    many other intracellular metabolic pathways . During, gluconeogenesis there is an important process in which there is a conversion of glucose to pyruvate which is known as glycolysis. This process will require three irreversible steps that have a very high negative free energy that is in the forward reaction. So, in order to have a conversion from pyruvate into glucose, the pathway will require the use of enzymes, which will allow the bypassing of these irreversible steps. One of the enzymes that is

  • Glucose Concentation Experiment (Lab Report)

    2184 Words  | 9 Pages

    RESEARCH QUESTION How does the glucose concentration effects the time taken for the potassium permanganate to decolourise from purple to colourless ? HYPOTHESIS The higher the glucose concentration the shorter the time taken for the potassium permanganate to decolourise from purple to colourless. VARIABLES VARIABLE | UNITS | RANGE | METHOD FOR CONTROL | INDEPENDENT VARIABLE-Concentration of glucose solution | % | 5%10%15%20%25%30% | Different glucose concentration are tested | DEPENDENT VARIABLE-The

  • The Effect Of Glucose On The Formation Of Furanoid Diacetonide

    894 Words  | 4 Pages

    Glucose D-glucopyranose or, more commonly, D-glucose is an aldohexose, a reducing sugar and a component of sucrose, lactose, cellulose, and starch; the latter is typically used as the primary material for the commercial production of glucose via enzymatic hydrolysis (de Wit et al. 1993). Glucose is the primary component for the manufacture of alkyl polyglucosides, D-glucitol, gluconic acid, and high fructose corn syrup; in fact, D-glucose can undergo a fermentation process to produce L-ascorbic

  • Ethanol Fermentation Glucose Vs. Fructose Essay

    2108 Words  | 9 Pages

    ETHANOL FERMENTATION GLUCOSE VS FRUCTOSE Introduction: To better understand the definition and process of fermentation it is helpful to understand the actual purpose as well as the different components that make up the process. Cellular respiration is a series of metabolic reactions and processes that take place in the cells of organisms where biochemical energy from nutrients is converted into adenosine triphosphate (NCS Pearson, 2016). In respiration, catabolic reactions cause large molecules

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