See also:

• GLUCOSE (from Gr. - twais, sweet)

GLUCOSE (from Gr. - twais, sweet)  , a See also:

• CARBOHYDRATE

carbohydrate of the See also:

• FORMULA
• FORMULA (Lat. diminutive of forma, shape, pattern, &c., especially used of rules of judicial procedure)

formula C5H12O6; it may be regarded as the aldehyde of sorbite . The name is applied in See also:

• COMMERCE
• COMMERCE (Lat. commercium, from, cum, together, and rnerx, merchandise)

commerce to a complex mixture of carbohydrates obtained by boiling See also:

• STARCH

starch with dilute See also:

• MINERAL

mineral acids; in See also:

• CHEMISTRY
• CHEMISTRY (formerly "chymistry"; Gr. xvµela; for derivation see ALCHEMY)

chemistry, it denotes, with the prefixes d, 1 and d+l (or i), the dextro-rotatory, laevo-rotatory and inactive forms of the definite chemical See also:

• COMPOUND
• COMPOUND (from Lat. componere, to combine or put together)

compound defined above . The d modification is of the commonest occurrence, the other forms being only known as synthetic products; for this See also:

• REASON (Lat. ratio, through French raison)

reason it is usually termed See also:

• GLUCOSE (from Gr. - twais, sweet)

glucose, simply; alternative names are dextrose, See also:

• GRAPE

grape See also:

• SUGAR

sugar and diabetic sugar, in allusion to its right-handed See also:

• OPTICAL

optical rotation, its occurrence in large quantity in grapes, and in the urine of diabetic patients respectively . In the See also:

• VEGETABLE

vegetable See also:

• KINGDOM

kingdom glucose occurs, always in admixture with See also:

• FRUCTOSE, LAEVULOSE

fructose, in many fruits, especially grapes, cherries, bananas, &c.; and in See also:

• COMBINATION (Lat. combinare, to combine)

combination, generally with phenols and See also:

• ALDEHYDES

aldehydes belonging to the aromatic See also:

• SERIES (a Latin word from serere, to join)

series, it forms an extensive class of compounds termed glucosides . It appears to be synthesized in the plant tissues from See also:

• CARBON (symbol C, atomic weight 12)

carbon dioxide and See also:

• WATER

water, formaldehyde being an intermediate 'product; or it may be a hydrolytic product of a See also:

• GLUCOSIDE

glucoside or of a polysaccharose, such as See also:

• CANE

cane sugar, starch, See also:

• CELLULOSE

cellulose, &c . In the plant it is freely converted into more complex sugars, poly-saccharoses and also proteids . In the See also:

• ANIMAL
• ANIMAL (Lat. animalis, from anima, breath, soul)

animal kingdom, also, it is very widely distributed, being some-times a normal and sometimes a pathological constituent of the fluids and tissues; in particular, it is See also:

• PRESENT

present in large amount in the urine of those suffering from See also:

• DIABETES (from Gr. &a, through, and faivecv, to pass)

diabetes, and may be present in nearly all the See also:

• BODY

body fluids . It also occurs in See also:

• HONEY (Chin. me ; Sansk. madhu, mead, honey; cf. A.S. medo, medu, mead; Gr. p Xt, in which 0 or b is changed into X; Lat. mel ; Fr. miel ; A.S. hung ; Ger. Honig)

honey, the See also:

• WHITE
• WHITE, ANDREW DICKSON (1832– )
• WHITE, GILBERT (1720–1793)
• WHITE, HENRY KIRKE (1785-1806)
• WHITE, HUGH LAWSON (1773-1840)
• WHITE, JOSEPH BLANCO (1775-1841)
• WHITE, RICHARD GRANT (1822-1885)
• WHITE, ROBERT (1645-1704)
• WHITE, SIR GEORGE STUART (1835– )
• WHITE, SIR THOMAS (1492-1567)
• WHITE, SIR WILLIAM ARTHUR (1824--1891)
• WHITE, SIR WILLIAM HENRY (1845– )
• WHITE, THOMAS (1628-1698)
• WHITE, THOMAS (c. 1550-1624)

white See also:

• APPEARANCE (from Lat. apparere, to appear)

appearance of candied honey being due to its separation . Pure d-glucose, which may be obtained synthetically (see SUGAR) or by adding crystallized cane sugar to a mixture of 8o % See also:

• ALCOHOL

alcohol and See also:

• VOLUME

volume of fuming hydrochloric See also:

• ACID (from the Lat. root ac-, sharp; acere, to be sour)

acid so See also:

• LONG, GEORGE (1800-1879)
• LONG, JOHN DAVIS (1838– )

long as it dissolves on shaking, crystallizes from water or alcohol` at See also:

• ORDINARY (med. Lat. ordinarius, Fr. ordinaire)

ordinary temperatures in nodular masses, composed of See also:

• MINUTE
• MINUTE (Lat. minutes, small; minuere, to make less)

minute six-sided plates, and containing one See also:

• MOLECULE (from mod. Lat. molecula, the diminutive of moles, a mass)

molecule of water of See also:

• CRYSTALLIZATION

crystallization . This product melts at 86° C., and becomes anhydrous when heated to 11o° C . The anhydrous compound can also be prepared, as hard crusts melting at 146°, by crystallizing concentrated aqueous solutions at 30° to 35° . It is very soluble in water, but only slightly soluble in strong alcohol .

Its See also:

• TASTE (from Lat. taxare, to touch sharply; tangere, to touch)

taste Chemistry.—In its chemical properties glucose is a typical oxyaldehyde or aldose . The aldehyde See also:

• GROUP

group reacts with hydrocyanic acid to produce two stereo-isomeric cyanhydrins; this See also:

• ISOMERISM

isomerism is due to the See also:

• CONVERSION (Lat. conversio, from convertere, to turn or ,change)

conversion of an originally non-See also:

• ASYMMETRIC

asymmetric carbon See also:

• ATOM (Gr. &rows, indivisible, from a- privative, and TE,aPfw, to cut)

atom into an asymmetric one . The cyanhydrin is hydrolysable to an acid, the lactone of which may be reduced by See also:

• SODIUM [symbol Na, from Lat. natrium; atomic weight 23.00 (0=16)]

sodium See also:

• AMALGAM

amalgam to a glucoheptose, a non-fermentable sugar containing seven carbon atoms . By repeating the See also:

• PROCESS

process a non-fermentable gluco-octose and a fermentable glucononose may be prepared . The aldehyde group also reacts with phenyl See also:

• HYDRAZINE (DIAMIDOGEN), N2H4

hydrazine to See also:

• FORM (Lat. forma)

form two phenylhydrazones; under certain conditions a hydroxyl group adjacent to the aldehyde group is oxidized and glucosazone is produced ; this glucosazone is decomposed by hydrochloric acid into phenyl hydrazine and the keto-aldehyde glucosone . These transformations are fully discussed in the See also:

• ARTICLE (from Lat. articulus, a joint)

article SUGAR . On reduction glucose appears to yield the hexahydric alcohol d-sorbite, and on oxidation d-gluconic and d-saccharic acids . Alkalis partially convert it into d-mannose and d-fructose . Baryta and See also:

• LIME
• LIME (O. Eng. lim, Lat. limes, mud, from linere, to smear)

lime yield saccharates, e.g . C6Hi2O6•BaO, precipitable by alcohol . The constitution of glucose was established by H . Kiliani in 1885–1887, who showed it to be See also:

• CH2OH

CH2OH•(CH•OH)4•CHO .

The subject was taken up by Emil See also:

• FISCHER
• FISCHER, EMIL (1852– )
• FISCHER, ERNST KUNO BERTHOLD (1824–1907)

Fischer, who succeeded in synthesizing glucose, and also several of its stereo-isomers, there being 16 according to the Le See also:

• BEL

Bel-See also:

• VAN

van't Hoff theory (see STEREO-ISOMERISM and SUGAR) .. This open See also:

• CHAIN (through the O. Fr. citable, chcene, &c., from Lat. catena)

chain structure is challenged in the views put forward by T . M . Lowry and E . F . See also:

• ARMSTRONG, ARCHIBALD (d. 1672)
• ARMSTRONG, JOHN (1709-1779)
• ARMSTRONG, JOHN (1758—1843)
• ARMSTRONG, SAMUEL CHAPMAN (1839—1893)
• ARMSTRONG, WILLIAM GEORGE ARMSTRONG, BARON (1810—1900)

Armstrong . In 1895 C . Tanret showed that glucose existed in more than one form, and he isolated a, $ and y varieties with specific rotations of 105°, 52.5° and 22° . It is now agreed that the B variety is a mixture of the a and y . This See also:

• DISCOVERY

discovery explained the mutarotation of glucose . In a fresh See also:

• SOLUTION (from Lat. solvere, to loosen, dissolve)

solution a-glucose only exists, but on See also:

• STANDING

standing it is slowly trans-formed into 7-glucose, See also:

• EQUILIBRIUM (from the Lat. aequus, equal, and libra, a balance)

equilibrium being reached when the a and y forms are present in the ratio 0.368:0.632 (Tanret, Zeit. physikal . Chem., 1905, 53, p .

692) . It is convenient to refer to these two forms as a and 0 . Lowry and See also:

• ARM (a common Teutonic word; the Indo-European root is ar, to join or fit; cf. the Lat. armus, shoulder, and the plural word arma, weapons, Gr. apphs, joint, and the reduplicated apapilKSV, to join)

Arm-strong represent these compounds by the following spatial formulae which postulate a 7-oxidic structure, and 5 asymmetric carbon atoms, i.e. one more than in the Fischer formulae . These formulae are supported by many considerations. especially by the selective H2OH CH2OH C CH•OH CH•OH CH O CH (CH•OH)2 ~(CH•OH)2 HC OH HO•CH a-glucose $-glucose See also:

• ACTION

action of enzymes, which follows similar lines with the a- and 0-glucosides, i.e. the compounds formed by the interaction of glucose with substances generally containing hydroxyl See also:

• GROUPS
• GROUPS, THEORY

groups (see GLUCOSIDE) . See also:

• FERMENTATION

Fermentation of Glucose.—Glucose is readily fermentable . Of the greatest importance is the alcoholic fermentation brought about by yeast cells (Saccharomyces cerevisiae seu vini); this follows the See also:

• EQUATION (from Lat. aequatio, aequare, to equalize)

equation C6H1206=2C2H60+2CO2, See also:

• PASTEUR, LOUIS (1822-1895)

Pasteur considering 94 to95 %of the sugar to be so changed . This See also:

• CHARACTER (Gr. xapareri7p, from xap&crew, to scratch)

character is the See also:

• BASE

base of the See also:

• PLAN
• PLAN (from Lat. planes, flat)

plan of adding glucose to See also:

• WINE (Lat. vinum, Gr. oivos)

wine and See also:

• BEER

beer wort before fermenting, the alcohol content of the liquid after fermentation being increased . Some fusel oil, See also:

• GLYCERIN, GLYCERINE

glycerin and succinic acid appear to be formed simultaneously, but in small amount . Glucose also undergoes fermentation into lactic acid (q.v.) in the presence of the lactic acid bacillus, and into butyric acid if the action of the preceding ferment be continued, or by other bacilli . It also yields, by the so-called mucous fermentation, a mucous, gummy See also:

• MASS (O.E. maesse; Fr. messe; Ger. Messe; Ital. messa; from eccl. Lat. missa)
• MASS, IN

mass, mixed with mannitol and lactic acid . We may here See also:

• NOTICE

notice the frequent See also:

• PRODUCTION (Lat. productionem, from producere, to pro-duce)

production of glucose by the action of enzymes upon other carbohydrates . Of especial See also:

• NOTE
• NOTE (Lat. nota, mark, sign, from noscere, to know)

note is the transformation of maltose by maltase into glucose, and of cane sugar by invertase into a mixture of glucose and fructose (invert sugar) ; other instances are: lactose by lactase into galactose and glucose; trehalose by trehalase into glucose; melibiose by melibiase into galactose and glucose; and of melizitose by melizitase into touranose and glucose, touranose yielding glucose also when acted upon by the See also:

• ENZYME (Gr. Eve uµos, leavened, from v, in, and Om, leaven)

enzyme touranase .

Commercial Glucose . The glucose of commerce, which may be regarded as a mixture of grape sugar, maltose and dextrins, is pre-pared by hydrolysing starch by boiling with a dilute mineral acid . In See also:

• EUROPE

Europe, See also:

• POTATO
• POTATO (Solanum tuberosum)

potato starch is generally employed; in See also:

• AMERICA

America, See also:

• CORN (a common Teutonic word; cf. Lat. granum, seed, grain)
• CORN (fromm Lat. corms, horn)

corn starch . The acid employed may be hydrochloric, which gives the best results, or sulphuric, which is used in See also:

• GERMANY
• GERMANY (Ger. Deutschland)

Germany; sulphuric acid is more readily separated from the product than hydrochloric, since the addition of powdered See also:

• CHALK

chalk precipitates it as See also:

• CALCIUM [symbol Ca, atomic weight 40.0 (o= x6)]

calcium sulphate, which may be removed by a See also:

• FILTER (a word common in various forms to most European languages, adapted from the medieval Lat. fi-ltrum, felt, a material used as a filtering agent)

filter See also:

• PRESS (through Fr. presse from Lat. pressare, frequentative of premere, to crush, squeeze, press)

press . The processes of manufacture have much in See also:

• COMMON

common, although varying in detail . The following is an outline of the process when hydrochloric acid is used: Starch (" See also:

• GREEN, A
• GREEN, ALEXANDER HENRY (1832—1896)
• GREEN, DUFF (1791—1875)
• GREEN, JOHN RICHARD (1837—1883)
• GREEN, MATTHEW (1696-1737)
• GREEN, THOMAS HILL (1836-1882)
• GREEN, VALENTINE (1739–1813)
• GREEN, WILLIAM HENRY (.1825–1900)

green " starch in America) is made into a " See also:

• MILK (0. Eng. meoluc; from a common Indo-European root, cf. Lat. mulgere, Gr. ?t dXyetv)

milk " with water, and the milk pumped into boiling dilute acid contained in a closed " converter," generally made of See also:

• COPPER (symbol Cu, atomic weight 63.1, H=1, or 63.6, O = 16)

copper or See also:

• CAST (from the verb meaning " to throw "; the word is Scand. in origin, cf. Dan. kaste, and Swed. kasta; " cast " in Middle Eng. took the place of the A.S. weor pan, cf. Ger. werf en)

cast See also:

• IRON [symbol Fe, atomic weight 55.85 (0=16)]

iron; See also:

• STEAM
• STEAM (0. Eng. steam, vapour, smoke, cf. Du. steam; the origin is unknown)

steam is led in at the same See also:

• TIME (0. Eng. Lima, cf. Icel. timi, Swed. timme, hour, Dan. time; from the root also seen in " tide," properly the time of between the flow and ebb of the sea, cf. O. Eng. getidan, to happen, " even-tide," &c.; it is not directly related to Lat. tempus)
• TIME, MEASUREMENT OF
• TIME, STANDARD

time, and the pressure is kept up to about 25 lb to the sq. in . When the converter is full the pressure is raised some-what, and the See also:

• HEATING

heating continued until the conversion is See also:

• COMPLETE

complete . The liquid is now run into neutralizing tanks containing sodium carbonate, and, after settling, the supernatant liquid, termed " See also:

• LIGHT

light liquor," is run through bag filters and then on to See also:

• BONE (a word common in various forms to Teutonic languages, in many of which it is confined to the shank of the leg, as in the German Bein)
• BONE, HENRY (1755-1834)

bone-See also:

• CHAR (Salvelinus)

char filters, which have been previously used for the " heavy liquor." The colourless or See also:

• AMBER

amber-coloured filtrate is concentrated to 27° to 28°B., when it forms the " heavy liquor," just mentioned . This is filtered through fresh bone-char filters, from which it is discharged as a practically colourless liquid . This liquid is concentrated in vacuum pans to a specific gravity of 40° to 44° B., a small quantity of sodium bisulphite solution being added to bleach it, to prevent fermentation, and to inhibit See also:

• BROWNING, ELIZABETH BARRETT (z8o6-r861)
• BROWNING, OSCAR (1837- )
• BROWNING, ROBERT (1812-1889)

browning . " See also:

• SYRUP (0. Fr. ysserop, mod. sirop, Span. xarope, for axarope, Arab. al, the, and sharab, drink; cf. Sherbet " and " Shrub ")

Syrup glucose " is the commercial name of the product; by continuing the concentration further solid glucose or grape sugar is obtained . Several brands are recognized: " Mixing glucose " is used by syrup and See also:

• MOLASSES

molasses manufacturers, " jelly glucose " by makers of jellies, " confectioners' glucose " in See also:

• CONFECTIONERY (from Lat. confectio, conficere, compound)

confectionery, " brewers' glucose" in See also:

• BREWING

brewing, &c .