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Glucose breakdown pathway:

Natural glucose, whether free or combined, belongs to the d configuration. In aqueous solution, it mainly exists in the pyran configuration of the oxygen-containing ring, and is an equilibrium mixture of the a and β configurations.

Under normal temperature conditions, a-d-glucose hydrate containing 1 water molecule can precipitate crystals from a supersaturated aqueous solution, with a melting point of 80C.

The crystals precipitated between 50115c are anhydrous ad glucose, with a melting point of 146c.

The stable form precipitated above 115c is βd glucose, with a melting point of 148150c.

The furan ring form of glucose only exists in a bound state in a few natural compounds.

d Glucose has the chemical properties of general aldose: under the action of oxidants, it generates gluconic acid, glucaric acid or glucuronic acid.

Under the action of reducing agent, sorbitol is generated.

Under the action of a weak base, glucose can be converted into each other through the enol form with two other six-carbon sugars with similar structures - fructose and mannose.

Glucose can also combine with phenylhydrazine to form glucoside, which is different from other glucosides in terms of crystal shape and melting point and can be used as a means to identify glucose.

Most organisms have enzyme systems that break down d-glucose for energy.

In living cells, such as mammalian muscle cells or single-cell yeast cells, glucose successively passes through the aerobic glycolysis pathway, the aerobic tricarboxylic acid cycle, and the biological oxidation process to generate carbon dioxide and water, releasing relatively large amounts of carbon dioxide and water. A large amount of energy is stored in the form of ATP adenosine triphosphate for growth, movement and other life activities.

In the absence of oxygen, glucose is only decomposed into lactic acid or ethanol, which releases much less energy. Brewing is an anaerobic decomposition process.

Industrially, glucose obtained by hydrolyzing starch with acid or enzyme can be used as raw material for food, wine, pharmaceutical and other industrial production.

Glucose for children:

The three most important nutrients for children's normal growth and development are sugar, protein and fat.

Sugar carbohydrates are the main source of energy in the body.

Glucose is a simple sugar that can be used directly in the body.

For 16-month-old babies, the carbohydrates in food are mainly lactose and a little starch. After 4 months, starchy foods gradually increase. By 1 year old, the various enzyme systems for digesting starch in the gastrointestinal tract gradually improve and can quickly hydrolyze it into glucose and absorb it into the blood in the small intestine.

After absorption, it can directly provide energy or be stored in the form of glycogen. Excessive amount can be turned into fat.

The human body usually does not eat glucose, and there is no lack of glucose in the body. Therefore, there is no need to supplement it.

However, when a child is sick or refuses to eat, his body is extremely weak. In order to ensure the child's basal metabolic heat needs, it is advisable to feed glucose for a short period of time. This is why glucose is sometimes given intravenously.

However, it is believed that glucose has high nutritional value. Feeding it too much and for too long while ignoring other food supplies can affect children's appetite. Moreover, because protein and other nutrients are not supplemented, it can lead to growth retardation, severe repeated infections, malnutrition, etc. .

Elevated blood sugar may also cause transient glycosuria, resulting in symptoms of thirst, polydipsia and polyuria.

The glands that produce other digestive enzymes in the children's digestive tract are disused, which will lead to atrophy in the long run and a further decline in digestive function, making them less able to eat other types of food.

Normal children should try to eat as much starchy food as possible and practice chewing to promote the secretion of salivary glands, enhance appetite and digestive function, and benefit the development of maxillofacial bones and teeth.

Glucose application areas:

A fermentation industry

The growth of microorganisms requires a suitable carbon-to-nitrogen ratio. Glucose, as the carbon source of microorganisms, is the main ingredient of fermentation culture media. Antibiotics, monosodium glutamate, vitamins, amino acids, organic acids, enzyme preparations, etc. all require large amounts of glucose. Glucose can also be used. As a raw material for microbial polysaccharides and organic solvents.

Chapter 157 Preview: Looking for Glucose 5