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Glucose decomposition pathway:

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

Under normal temperature conditions, crystals can be precipitated from a supersaturated aqueous solution in the form of α-D-glucose hydrate (containing 1 water molecule), with a melting point of 80°C.

The crystals precipitated between 50 and 115 °C are anhydrous α-D-glucose with a melting point of 146 °C.

The stable form precipitated above 115°C is β-D-glucose, with a melting point of 148-150°C.

Glucose in the form of furan rings is only present in a few natural compounds in a bound state.

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 formed.

Under the action of weak base, glucose can be interconverted with two other six-carbon sugars with similar structure - fructose and mannose - through enol.

Glucose can also be combined with phenylhydrazine to generate glucosamine, which is different from other saccharides in terms of crystal shape and melting point, and can be used as a means to identify glucose.

Most organisms have an enzymatic system capable of breaking down D-glucose for energy.

In living cells, such as mammalian muscle cells or unicellular yeast cells, glucose successively undergoes aerobic glycolysis, aerobic tricarboxylic acid cycle, and biological oxidation to generate carbon dioxide and water, releasing relatively More energy is stored in the form of ATP (adenosine triphosphate) for growth, exercise and other life activities.

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

In industry, glucose obtained by acid or enzyme hydrolysis of starch can be used as raw material for industrial production such as food, wine making, and pharmaceuticals.

Glucose for children:

The three elements of sugar, protein and fat are the most important nutrients for the normal growth and development of children.

Carbohydrates (carbohydrates) are the main source of energy for the body.

Glucose is a monosaccharide that can be directly utilized in the body.

For infants aged 1 to 6 months, the carbohydrates in food are mainly lactose and a little starch. After 4 months, the starch-containing food gradually increased, and by the age of 1 year, the various enzyme systems of the gastrointestinal tract to digest starch were gradually improved, which could be rapidly hydrolyzed into glucose, and absorbed into the blood in the small intestine.

After absorption, it can be directly supplied for energy, or stored in the form of glycogen, and excess can be turned into fat.

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

However, when the child is sick and refuses to eat, the physique is extremely weak. In order to ensure the needs of the child's basal metabolic heat, it is advisable to feed glucose for a short time. Sometimes glucose is given intravenously, which is the reason.

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

It will also cause transient glycosuria due to elevated blood sugar, resulting in symptoms of thirst, polydipsia and polyuria.

The glands that produce other digestive enzymes in the digestive tract of children are discarded, which will lead to atrophy for a long time, and the digestive function will further decline, making it more difficult to eat other types of food.

Normal children should try to let them eat more starchy foods and practice chewing to promote the secretion of salivary glands, enhance appetite and digestive function, and facilitate the development of maxillofacial bones and teeth.

Glucose application fields:

(1) Fermentation industry

The growth of microorganisms requires a suitable carbon-nitrogen ratio. Glucose, as the carbon source of microorganisms, is the main material of the fermentation medium, such as antibiotics, monosodium glutamate, vitamins, amino acids, organic acids, enzymes, etc., which require a large amount of glucose. Raw materials for microbial polysaccharides and organic solvents.

Chapter 157: Looking for Glucose (5)