Glucose food
| Price: | 24 UAH |
| Company: | HIMPRODUKT OOO |
| Seller: |  Otdel Prodazh Himprodukt |
| Phones: |  +380988821515 Show phone |
| Address: | Ukraine, Kyiv |
www.chem.com.ua
e-mail: sales@chem.com.ua
Tel :+38 044-228-08-72
Tel: +38 098-882-15-15
Glucose food
Glucose, or grape sugar, or dextrose (D-glucose), is c6h12o6 organic connection, a monosaccharide (shestiyaderny hydroxyaldehyde, hexose), one of the most common sources of energy in living organisms on the planet.
Found in the juice of many fruits and berries, including grapes, from what happened the name of this kind of sugar. Glucose link is part of the polysaccharides (cellulose, starch, glycogen) and some disaccharides (maltose, lactose and sucrose), which for example, in the digestive tract quickly split into glucose and fructose.
Colorless crystalline substance, odorless. It has a sweet taste, soluble in water, in Schweitzer's reagent(ammoniacal solution of copper hydroxide [Cu(NH3)4](OH)2), concentrated solution of zinc chloride and concentrated sulfuric acid.
2 times less sweet than sucrose.
In industry glucose is obtained by hydrolysis of starch and cellulose. In nature glucose is formed in plants during photosynthesis.
Glucose can recover setiathome alcohol (sorbitol). Glucose easy oxidized. It recovers the silver from an ammonia solution of silver oxide and copper(II) to copper(I).
Shows restorative properties. In particular, in the reaction of solutions of sulphate of copper(II) with glucose and sodium hydroxide. When heated, this compound reacts with the discoloration (copper sulphate blue) and the formation of red precipitate of oxide copper(I).
Forms oxime with hydroxylamine, osazone derivative of hydrazine. Easy alkiliruyutza and alliums. By oxidation it forms gluconic acid, if you to influence strong oxidizing agents on its glycosides, and gidrolizovat the resulting product can to glucuronic acid, further oxidation is formed glukhareva acid.
Glucose — the main product of photosynthesis, formed in the Calvin cycle. In the human body and animals glucose is the main and the most universal source energy for metabolic processes. Glucose is a substrate glycolysis, in which she can be oxidized either to pyruvate in aerobic conditions, either to lactate in the case of anaerobic conditions. Pyruvate obtained thus, in glycolysis, further decarboxylases, turning in, Acetylcoa (acetylcoenzyme A). Also in the course of oxidative decarboxylation of pyruvate recovering the coenzyme NAD+. Acetylcoa is then used in the Krebs cycle, and reduced coenzyme is used in the respiratory chain.
Glucose deposited in animals in the form of glycogen, plants — starch, a polymer glucose — cellulose is the main component of the cell walls of all the higher plants. In animals glucose helps to survive freezing.
Glucose very easily absorbed by the human body; that is its nutritional value and medical value. It is known that sick or feeble people often glucose is administered intravenously into the body, according to the prescription doctor.
For this purpose in factories preparing a special glucose high purity, called medical glucose. Medical glucose contains 99.9% pure glucose. It is prepared in the following way. Food glucose is dissolved in pure water, the resulting syrup was re-purified with activated carbon, evaporated, and already it crystallized from the pure crystals of glucose. For intravenous infusions of glucose solutions packaged in glass vials.
Food and physiological value of glucose is the following. First and foremost other carbohydrates, it has a caloric value equal to 4.4 kcal per gram. But unlike from other sugars, especially starch, glucose is easily absorbed in the human body, as it does not require pre-splitting enzymes.
Glucose Of 99.5% finds application in various industries:
• food industry glucose dextrose will be used as the substitute of saccharose,
• the confectionery industry in the manufacture of soft candies, fondant chocolate, cakes and various dietary products
• baking glucose improves fermentation imparts porosity and good taste products, slow carstvenie,
• the manufacture of ice cream it lowers the freezing point, increases its hardness,
• production of canned fruit, juices, liqueurs, wines, soft drinks, as glucose does not mask aroma and taste
• the dairy industry in the manufacture of dairy products and baby food,recommended to use glucose in a certain ratio with sucrose to make it products a higher nutritional value
• veterinary
• poultry,
• the pharmaceutical industry.
• the food industry as the substitute sucrose,
• the confectionery industry in the manufacture of soft candies, fondant chocolate, cakes and various dietary products
• baking glucose improves fermentation imparts porosity and good taste products, slow carstvenie,
• the manufacture of ice cream it lowers the freezing point, increases its hardness,
• production of canned fruit, juices, liqueurs, wines, soft drinks, as glucose does not mask aroma and taste
• the dairy industry in the manufacture of dairy products and products de
