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In the same year, Louis Jacques Thénard, Joseph Louis Gay-Lussac, Jean-Baptiste and Jean-Baptiste Jean Baptiste Andre Dumas, four French scientists co-authored a review of the collection of academic papers by Mr. Post-Périgault entitled "Studies on Nature and the Chemistry of Sugars"

French "Rapportsurunmémoire de M.Pé, intitulé: Recherchessurlanatureetlespropriétéschimiquesdessucres".

On page 109 it reads: "Those substances derived from grapes, starch, honey and even diabetes have the same composition and properties, naming this single substance glucose.

"IlrésultedescomparaisonsfaitesparM.Péligot, quelesucrederaisin, celuid\'amidon, celidediabètesetceluidemielontparfaitementlamêmeetlesmêmespropriétés, et constituentunseulcorpsquenousproposonsd\'appeler(1). …(1)γλευχο?, mo?t, vindoux."

Due to the important position of glucose in living organisms, understanding its chemical composition and structure became an important subject of organic chemistry in the 19th century.

In 1884, Emile Fischer began to study sugars.

There were only four known monosaccharides at that time: two aldoses (glucose, galactose) and two ketoses (fructose, sorbose), which had the same molecular formula C6H12O6, according to the chemist Gillian of the University of Munich ( H.iKhani) preliminarily proved that glucose and galactose are linear pentahydroxy aldehydes, and fructose and sorbose are linear pentahydroxy ketones.

Fischer found that glucose, fructose, and mannose form the same veins as benzene umbilicus, and so inferred that these three sugars had the same configuration below the second carbon atom.

Based on the stereoisomerism theory of Van'tHoff and eLeBl, Fischer deduced that there are 16 possible configurations of aldohexose.

Using oxidation, reduction, degradation, addition and other methods, by 1891, he had determined the configuration of all members of the D series of aldohexoses.

In 1892, German chemist Fischer determined the chain structure of glucose and its stereoisomers, and won the Nobel Prize in Chemistry in 1902 for his great achievements in stereochemistry.

Physical properties of glucose:

Glucose is colorless crystal or white crystalline or granular powder, odorless, sweet, hygroscopic and easily soluble in water.

⒈ Optical rotation

The specific optical rotation value of α-D-glucose at 20 degrees Celsius is +52.2.

⒉Solubility

The maximum concentration of a single glucose solution is 50% at 20 degrees Celsius.

⒊ Sweetness

The specific sweetness of α-D-glucose is 0.7.

⒋Viscosity

The viscosity of glucose increases with increasing temperature.

Density: 1.544g/cm3.

Melting point: 153-158oC.

Boiling point: 410.797oCat760mmHg.

Chapter 154: Looking for Glucose (2)