Talk:Glucose

Sources of Glucose

I propose moving the Production section under "Sources" and describe where glucose is found and how it is made. Any comments. Codwiki (talk) 21:22, 8 December 2009 (UTC)

Historical terms: Commerical Glucose-Corn Syrup, and Commercial Dextrose-Corn Sugar

Working with WikiProject Grocer's Encyclopedia, I found historical terms Commercial Glucose, Corn Syrup, Commercial Dextrose, Corn Sugar [[1]] (search for those terms). Would someone be able to incorporate the information found there into the article. I believe the information would be out of date, but it would interesting to add the history of sugar manufacturing and/or vocabulary used in the 1910's. Onionmon 16:38, 28 December 2006 (UTC)

I second this. There should be more info in the article about the commercial, industrial and "everyday" (as found and used by the consumer) uses of dextrose. I came to the article looking precisely for that info and could not find any info. 24.83.178.11 13:08, 5 May 2007 (UTC)BeeCier

Dubious photos

The photos which are meant to be of "glucose" and "glucose tablets" look more like they are of white chocolate! They need to be replaced with proper photos of glucose, please. 137.205.29.128 04:06, 28 February 2007 (UTC)

Glucose is supposedly inside your blood cells, and it forms cellulose

Nothing supposed about the glucose in red cells - it is their principal energy source, relying as they do on glycolysis. However, glucose does not form cellulose in red cells or anywhere else in any animal. Disastrous if it did. really. Moletrouser (talk) 16:39, 3 May 2015 (UTC)

vxcrdrf6 — Preceding unsigned comment added by 2405:205:A043:D7C6:A5FB:8FD0:7D37:4FD3 (talk) 14:29, 18 November 2017 (UTC)

Structure

Glucose (C6H12O6) contains six carbon atoms, one of which is part of an aldehyde group. Therefore glucose is an aldohexose. In solution, the glucose molecule can exist in an open-chain (acyclic) form and a ring (cyclic) form (in equilibrium). The cyclic form is the result of a covalent bond between the aldehyde C atom and the C-5 hydroxyl group to form a six-membered cyclic hemiacetal. At pH 7 the cyclic form is predominant. In the solid phase, glucose assumes the cyclic form. Because the ring contains five carbon atoms and one oxygen atom (like pyran), the cyclic form of glucose is also referred to as glucopyranose. In this ring, each carbon is linked to a hydroxyl side group with the exception of the fifth atom, which links to a sixth carbon atom outside the ring, forming a CH2OH group. Glucose is commonly available in the form of a white powder or as a solid crystal. It can also be dissolved in water as an aqueous solution. Its solubility level is very high.

Isomers

Aldohexose sugars have four chiral centers, giving 24 = 16 stereoisomers. These are split into two groups, L and D, with eight sugars in each. Glucose is one of these sugars, and L-glucose and D-glucose are two of the stereoisomers. Only seven of these are found in living organisms, of which D-glucose (Glu), D-galactose (Gal) and D-mannose (Man) are the most important. These eight isomers (including glucose itself) are related as diastereoisomers and belong to the D series.

An additional asymmetric center at C-1 (called the anomeric carbon atom) is created when glucose cyclizes and two ring structures called anomers are formed as α-glucose and β-glucose. These anomers differ structurally by the relative positioning of the hydroxyl group linked to C-1 and the group at C-6, which is termed the reference carbon. When D-glucose is drawn as a Haworth projection or in the standard chain conformation, the designation α means that the hydroxyl group attached to C-1 is positioned trans to the -CH2OH group at C-5, while β means that it is cis. An inaccurate but superficially attractive alternative method of distinguishing α from β is observing whether the C-1 hydroxyl is below or above the plane of the ring; this may fail if the glucose ring is drawn upside down or in an alternative chair conformation. The α and β forms interconvert over a timescale of hours in aqueous solution, to a final stable ratio of α:β 36:64, in a process called mutarotation.[3] The ratio would be α:β 11:89 if it were not for the influence of the anomeric effect.[4] The Fischer projection of the chain form of D-glucose

The chain form of D-glucose

α-D- glucopyranose

β-D- glucopyranose Chain form: ball-and-stick model

Chain form: space-filling model

α-D- glucopyranose

β-D- glucopyranose

Rotamers

within the cyclic form of glucose, rotation may occur around the O6-C6-C5-O5 torsion angle, termed the ω-angle, to form three rotamer conformations as shown in the diagram below. In referring to the orientations of the ω-angle and the O6-C6-C5-C4 angle, the three stable staggered rotamer conformations are termed gauche-gauche (gg), gauche-trans (gt) and trans-gauche (tg). For methyl α-D-glucopyranose at equilibrium the ratio of molecules in each rotamer conformation is reported as 57:38:5 gg:gt:tg.[5] This tendency for the ω-angle to prefer to adopt a gauche conformation is attributed to the gauche effect. Rotamer conformations of α-D-glucopyranose

Production

Natural

1. Glucose is one of the products of photosynthesis in plants and some prokaryotes. 2. In animals and fungi, glucose is the result of the breakdown of glycogen, a process known as glycogenolysis. In plants the breakdown substrate is starch. 3. In animals, glucose is synthesized in the liver and kidneys from non-carbohydrate intermediates, such as pyruvate and glycerol, by a process known as gluconeogenesis. 4. In some deep-sea bacteria glucose is produced by chemosynthesis.

Commercial

Glucose is produced commercially via the enzymatic hydrolysis of starch. Many crops can be used as the source of starch. Maize, rice, wheat, cassava, corn husk and sago are all used in various parts of the world. In the United States, cornstarch (from maize) is used almost exclusively.

Glucose

Glucose tablets

Function Glucose metabolism and various forms of it in the process. -Glucose-containing compounds and isomeric forms are digested and taken up by the body in the intestines, including starch, glycogen, disaccharides and monosaccharides. -Glucose is stored in mainly the liver and muscles as glycogen. -It is distributed and utilized in tissues as free glucose.

Scientists can speculate on the reasons why glucose, and not another monosaccharide such as fructose (Fru), is so widely used in organisms. One reason might be that glucose has a lower tendency, as compared to other hexose sugars, to non-specifically react with the amino groups of proteins. This reaction (glycation) reduces or destroys the function of many enzymes. The low rate of glycation is due to glucose's preference for the less reactive cyclic isomer. Nevertheless, many of the long-term complications of diabetes (e.g., blindness, renal failure, and peripheral neuropathy) are probably due to the glycation of proteins or lipids. In contrast, enzyme-regulated addition of glucose to proteins by glycosylation is often essential to their function.[citation needed]

As an energy source

Glucose is a ubiquitous fuel in biology. It is used as an energy source in most organisms, from bacteria to humans. Use of glucose may be by either aerobic respiration, anaerobic respiration, or fermentation. Carbohydrates are the human body's key source of energy, through aerobic respiration, providing approximately 3.75 kilocalories (16 kilojoules) of food energy per gram.[6] Breakdown of carbohydrates (e.g. starch) yields mono- and disaccharides, most of which is glucose. Through glycolysis and later in the reactions of the citric acid cycle (TCAC), glucose is oxidized to eventually form CO2 and water, yielding energy sources, mostly in the form of ATP. The insulin reaction, and other mechanisms, regulate the concentration of glucose in the blood. A high fasting blood sugar level is an indication of prediabetic and diabetic conditions.

Glucose is a primary source of energy for the brain, and hence its availability influences psychological processes. When glucose is low, psychological processes requiring mental effort (e.g., self-control, effortful decision-making) are impaired.[7][8][9][10] [edit] Glucose in glycolysis α-D-Glucose Hexokinase α-D-Glucose-6-phosphate D-glucose wpmp.png Glucose-6-phosphate wpmp.png ATP ADP Biochem reaction arrow foward YYNN horiz med.png

Compound C00031 at KEGG Pathway Database. Enzyme 2.7.1.1 at KEGG Pathway Database. Compound C00668 at KEGG Pathway Database. Reaction R01786 at KEGG Pathway Database.

Use of glucose as an energy source in cells is via aerobic or anaerobic respiration. Both of these start with the early steps of the glycolysis metabolic pathway. The first step of this is the phosphorylation of glucose by hexokinase to prepare it for later breakdown to provide energy.

The major reason for the immediate phosphorylation of glucose by a hexokinase is to prevent diffusion out of the cell. The phosphorylation adds a charged phosphate group so the glucose 6-phosphate cannot easily cross the cell membrane. Irreversible first steps of a metabolic pathway are common for regulatory purposes.

As a precursor

Glucose is critical in the production of proteins and in lipid metabolism. In plants and most animals, it is also a precursor for vitamin C (ascorbic acid) production. It is modified for use in these processes by the glycolysis pathway.

Glucose is used as a precursor for the synthesis of several important substances. Starch, cellulose, and glycogen ("animal starch") are common glucose polymers (polysaccharides). Lactose, the predominant sugar in milk, is a glucose-galactose disaccharide. In sucrose, another important disaccharide, glucose is joined to fructose. These synthesis processes also rely on the phosphorylation of glucose through the first step of glycolysis. [edit] Industrial use

In the industry glucose is used as a precursor to make vitamin C in the Reichstein process, to make citric acid, gluconic acid, bio-ethanol, polylactic acid, sorbitol.

Sources and absorption

Most dietary carbohydrates contain glucose, either as their only building block, as in starch and glycogen, or together with another monosaccharide, as in sucrose and lactose. Crystalline fructose, for example, does not contain glucose and is about ninety-eight percent fructose. In the lumen of the duodenum and small intestine, the glucose oligo- and polysaccharides are broken down to monosaccharides by the pancreatic and intestinal glycosidases. Other polysaccarhides cannot be processed by the human intestine and require assistance by intestinal flora if they are to be broken down; the most notable exceptions are sucrose (fructose-glucose) and lactose (galactose-glucose). Glucose is then transported across the apical membrane of the enterocytes by SLC5A1, and later across their basal membrane by SLC2A2.[11] Some of the glucose is directly utilized as an energy source by brain cells, intestinal cells and red blood cells, while the rest reaches the liver, adipose tissue and muscle cells, where it is absorbed and stored as glycogen (under the influence of insulin). Liver cell glycogen can be converted to glucose and returned to the blood when insulin is low or absent; muscle cell glycogen is not returned to the blood because of a lack of enzymes. In fat cells, glucose is used to power reactions that synthesize some fat types and have other purposes. Glycogen is the body's 'glucose energy storage' mechanism because it is much more 'space efficient' and less reactive than glucose itself.

History

Because glucose is a basic necessity of many organisms, a correct understanding of its chemical makeup and structure contributed greatly to a general advancement in organic chemistry. This understanding occurred largely as a result of the investigations of Emil Fischer, a German chemist who received the 1902 Nobel Prize in Chemistry as a result of his findings.[12] The synthesis of glucose established the structure of organic material and consequently formed the first definitive validation of Jacobus Henricus van't Hoff's theories of chemical kinetics and the arrangements of chemical bonds in carbon-bearing molecules.[13] Between 1891 and 1894, Fischer established the stereochemical configuration of all the known sugars and correctly predicted the possible isomers, applying van't Hoff's theory of asymmetrical carbon atoms. See also

• Blood glucose or Blood sugar
• HbA1c
• DMF (potential glucose-based biofuel)
• Glycation
• Glycosylation
• Photosynthesis
• Fructose
• Beriberi - vitamin deficiency affecting ability to convert carbohydrates into glucose
• Sugars in wine
• Trinder glucose activity test
• Glucose transporter (GLUT): GLUT1, GLUT2

an erased portion

if you look under PRODUCTION it starts with how the body, or plants, produce glucose befor using it. Then it starts in the middle of no where explaining an industrial method of glucos production. It sounded interesting but where's the start of it.

I've put the missing paragraphs back in K.murphy 11:32, 15 June 2007 (UTC)

Is L-glucose sweet?

Is L-glucose sweet? and if so can it make you fat?

I googled "L-glucose taste" for you and came up with this article. According to it, there is no difference in taste between L- and D-glucose, it also won't make you fat because the body can't metabolize L-glucose, so someone thought of the idea of using it as a low calorie sweetner, unfortunately according to the article its very hard to synthesise in the large quantities needed. K.murphy 21:33, 4 June 2007 (UTC)

Also, bear in mind that there are no bugs in your gut that can metabolize L-glucose (precious few can), and it is less sweet than sucrose, so it would be just like taking lactulose every day. Compare the experience of the character in House M.D. (S02E06) who gave up smoking and developed intractable diarrhoea. Greg of course straight away zeroed in on his replacement habit of chewing sugar-free gum, in liberal quantities - the xylitol in the gum was giving him the squits. L-glucose would be worse. Moletrouser (talk) 16:53, 3 May 2015 (UTC)

What happens if you inject it?

What happens if you inject it? will you get lots of energy

If your blood glucose levels are low before you inject it then you might feel more energetic. However, your body tries to keep your blood glucose levels under tight control. Too much glucose is bad for you and so is not enough glucose. People who can't keep their blood glucose levels under control suffer from a disease called diabetes. K.murphy 14:10, 7 June 2007 (UTC)

Glucose is often used as a cutting agent in street heroin and other drugs like speed, mostly because it looks a lot like generic white powder and has a negligible effect on the body when IV'd.--101.114.108.41 (talk) 13:34, 23 July 2013 (UTC)

That depends on whether you have an allergy to corn. Contaminants of corn derivatives include trace metals, toxic trace minerals, as from Uranium-238 in 1998 from Serbia; deficiencies of vitamins if you eat nothing but corn products or become allergic. Ordinarily, nothing happens from sugar injection. It is a very frequent medical procedure to maintain patients in a coma with inttravenous food. Jay William Litwyn (talk) 22:24, 28 May 2021 (UTC)

Production section error

Part of the Production section seems to have been erroneously deleted, as there is a heading for natural production in photosynthesis, gycogenolysis, and gluconeogenesis, but no industrial/laboratory synthesis heading. Also, the paragraph following the listing of natural formation processes begins with discussion of the second step of an industrial synthesis process.

I found the missing paragraphs and reinstated them. They where deleted in an edit on the 1st January at 19:55 K.murphy 11:32, 15 June 2007 (UTC)

The MOST IMPORTANT CARBOHYDRATE ON BIOLOGY?

Saying that glucose is "the most important carbohydrate" is VERY subjective and not something that should make it into an encyclopaedia. So, I'll be removing that.

It's like defining "dog" as "man's best friend". Not for a serious encyclopaedia!!

OK, I Couldn't Do It but Someone Else please DO! I tried deleting "the most important carbohydrate" but for some reason there is only an "edit" for the second entry and I just don't know how to edit the first. There's GOTTA be a way, though. So someone who knows how to do it please delete that! We are in WIKIPEDIA for God's sake, not in a First Grade report on glucose or carbohydrates!

I'll change it to "an important carbohydrate", is that better? K.murphy 20:11, 20 June 2007 (UTC)

Um... glucose is the critical sugar for life; lack of this would be rapidly fatal, the brain requires it, the muscles burn mainly glucose for energy; and are largely incapable of burning other sugars like fructose. I don't really see that this is subjective. It's present in comparatively vast quantities; and the entire insulin axis senses glucose; I could go on.WolfKeeper 10:57, 8 August 2007 (UTC)

Try living without ribose ;) Mattert 02:23, 5 January 2008 (UTC)

I add to Mattert and say that you should also try living without deoxyribose. Come back to me when you manage to get genes without it, and then we'll discuss it.

--Mast3rlinkx(talk)

Surely it shouldn't be that hard to find one (or a couple dozen) review articles and Bio textbooks that would back up how important glucose is.. Preferably with a reference to how many millions (or billions?) of years ago it's major metabolic systems evolved and/or came-into-being? Also maybe interesting would be what kinds of metabolism the lowest forms of life use (archae, what else?), and how glucose relates to ketone metabolism (I know some people think ketone metabolism is much more important than most [?] think). Jimw338 (talk) 15:14, 18 January 2013 (UTC)

Why does grape sugar direct here?

http://en.wikipedia.org/wiki/Grape_sugar

Grape sugar directs here, yet the article mentions nothing about grape sugar. Why does one article direct to another when there is not apparent relation between them? —Preceding unsigned comment added by 71.7.147.153 (talk) 22:07, 29 September 2007 (UTC)

I second this question. Grapes are not unusually high in glucose as compared to fructose, are they? Fundamentisto (talk) 00:27, 17 July 2008 (UTC)

Grapes, as far as I know, have more fructose than glucose, I will say that. However, "grape sugar" is a term commonly used in place of glucose, so therefore, it makes sense for "grape sugar" to redirect you to this article.
--mast3rlinkx (talk) 22:19, 14 December 2009 (UTC)

Need information on L-glucose

The article marginalizes L-glucose on the basis that the body can't ingest it, giving it only a one-sentence mention. This is kind of unencyclopedic. I think a subsection needs to be added on L-glucose. Unfortunately most of the references I'm googling up are medical mumbo-jumbo like "temperature dependence of the enantioselective adsorption of D- and L-glucose on a chiral Pt{643}S electrode", which I can't decipher well enough to work into the article. -Rolypolyman 13:29, 18 October 2007 (UTC)

All of the physical and chemical properties of L-glucose (with the exception of optical rotation) will be the same. Apart from this difference and the fact that L-glucose is neither made nor used in any biological processes, what else are you looking for? We could mention its potential use as an artificial sweetener and how it could be made see [2] Silverchemist 14:26, 18 October 2007 (UTC)

Thanks. The differences do extend beyond physical properties. L-glucose has its own unique history, synthesis process, and owing to the difference in biological processing I'm sure it has been studied for use as an artificial sweetener. I did find L-glucose was synthesized in 1889 by E. Fischer. -Rolypolyman 17:56, 18 October 2007 (UTC)

Glucose is the prtical of energy and has many storing and helping particals that can help you move and even help you turn the chanel on the tv. —Preceding unsigned comment added by 64.8.139.121 (talk) 18:33, 26 October 2007 (UTC)

Incorrect IUPAC name

I think the assignment of chirality centres is incorrect. RSRR is correct sequence in the chain form but in cyclic it changes, The correct name should be: (2R,3R,4S,5S,6R)-6-(hydroxymethyl)tetrahydro-2H-pyran-2,3,4,5-tetrol for β-form and (2S) for α-form Mjackas (talk) 15:44, 6 January 2008 (UTC)

GLUCOSE

IS GLUCOSE AROMATIC OR NON AROMATIC? IS GLUCOSE SATURATED OR UNSATURATED? WHAT IS GLUCOSE(ALDEHYDE,AMINES.....)? —Preceding unsigned comment added by 117.196.133.11 (talk) 13:54, 17 June 2008 (UTC)

Glucose has no carbon-carbon double bonds and its ring structure is made up not of six carbons but of five carbons and an oxygen. Thus, it is neither aromatic nor unsaturated. It is an aldose, meaning it has an aldehyde group at one end of the molecule (when drawn as straight chain) and forms a six-membered ring (unlike a six-carbon ketose, like fructose, which forms a five-membered ring). It contains no nitrogen so it cannot be an amine. Moletrouser (talk) 17:06, 3 May 2015 (UTC)

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17:08, 3 February 2011 (UTC)

2D image of glucose in the infobox

The 2D image of glucose is wrong. It should show that the OH group on Carbon 1 is anomeric (because it can be both equatorial or axial).

The image at the top of the infobox is currently showing the beta-D-glucopyranose anomer. It's not incorrect... it's just not showing both structures in one spot. Occasionally the anomeric carbon will have a bracket next to it with -OH and -H, indicating that the structure can be the alpha or beta anomer. The beta anomer is arguably more common in nature, so it makes sense to show it at the top of the article. But perhaps a more succinct label is in order... Fuzzform (talk) 22:46, 4 May 2009 (UTC)

I agree with Fuzzform(talk), the most common form arguably should be displayed, since it's the one people will most likely run into.

--mast3rlinkx (talk) 22:35, 14 December 2009 (UTC)

Structures.... again

Apparently there has been a great deal of confusion as far as the various structures of glucose are concerned... While all the structures shown in the various images are correct, they are randomly scattered throughout the article. This makes it difficult to find the structure being described in the text at any given point. What is needed is a clear diagrammatic representation of the interconversion between the straight chain form (Fischer projection) and the alpha and beta cyclic pyranose forms. (An example of what I'm describing can be found in McMurry: Organic Chemistry, pg.985.) Also apparently absent from the article are the Haworth projections. I'm rather surprised that such an important article is so disorganized... why hasn't this become a featured article yet? Perhaps because it's rather confusing for the average, non-technical reader. Clarifying the structural interconversions will hopefully make the article much less confusing.Fuzzform (talk) 22:42, 4 May 2009 (UTC)

Archae is not a protist.

I am not good at editing Wiki's. It is just sort of baffling, so I prefer to NOT leap in and change stuff and make the article look like crap...

BUT, Archae is not considered a prokaryote any more. There are now considered 3 super kingdoms. Those are Prokaryotes, Eukaryotes, and Archae. Archae have characteristics of both Eukaryotes and Prokaryotes.

Now, how you want to incorporate this into the article I don't know. Maybe change it to say Bacteria, Archae, Plants, Animals, etc etc. I would just hate for this article to not be up to date in thinking that Archae is still considered under the category of a prokaryote. It is NOT a prokaryote even if it lacks a nucleus etc. There are about 7 major characteristics that divide prokaryote from Eukaryote and Archae is split between the two on its characteristics.

I know it sounds like a stupid dinky factoid and splitting hairs, but it does make Wikipedia sound ignorant and I hate for that to be the case. I love this place and I want to do what I can to make things as factual as possible.

One other thing, I think this is the smallest possible sugar. There might be one other than can compete with this sugar for smallest, but this sugar has a special place in being the building block of higher sugars like sucrose etc.

Thanks for your time and consideration. Please do what you can to get things all cleaned up. —Preceding unsigned comment added by 98.66.202.45 (talk) 04:17, 11 November 2009 (UTC)

You do have a point. Archae are different from prokaryotes, but the title of this section doesn't make sense. You said that Archae is not a protist, then went on to talk about the previous misunderstanding that Archae are prokaryotic. Why? Protists are eukaryotic, so why didn't you argue that Archae aren't eukaryotes? And about what you said about glucose being the smallest sugar is simply not true. There are several sugars that are smaller, like deoxyribose, or ribose. The two smallest sugars are dihydroxyacetone and glyceraldehyde. The chemical formulas for both of those is C₃H₆O₃. I hope this clears up what you said and corrects any mistakes you made. If I made any mistakes, feel free to correct them, but I shan't think that I did, as I used actual Wiktionary and Wikipedia articles.

--mast3rlinkx (talk) 22:33, 14 December 2009 (UTC)

Physical Properties

Should it still be there? It's an incredibly short section that has all the data included elsewhere in the articleThe Wizard of Aus (talk) 08:47, 17 August 2010 (UTC)

================================

The diagram "The Fischer projection of the chain form of D-glucose" is missing two H atoms on the bottom of the picture. If you look at the picture immediately below it, you will in fact see the two hydrogen atoms (samcstewart@yahoo.com) —Preceding unsigned comment added by 65.223.67.190 (talk) 18:21, 14 September 2010 (UTC)

democrac is the rule of people 196.191.152.148 (talk) 16:09, 26 November 2021 (UTC)

Optical activity section

The section on optical activity talks about D-glutaraldehyde, but glutaraldehyde is not chiral, so the molecule doesn't exist. This must be an error? — Preceding unsigned comment added by 130.225.29.254 (talk) 13:17, 22 September 2011 (UTC)

It is indeed a mistake - it should refer instead to glyceraldehyde. Not only is glutaraldehyde is not chiral, it is not a sugar Moletrouser (talk) 15:33, 20 March 2012 (UTC)

Function section confusing wording

Why is the word "Nevertheless" used in the sentence on diabetes? It makes it seem to be a contradiction to the preceding sentence, when it should probably be removed and the sentence places in its own paragraph as an example of function in life. — Preceding unsigned comment added by 76.88.166.169 (talk) 19:31, 14 October 2011 (UTC)

Why do physicians prefer the term "dextrose" to "glucose"?

If somebody has a low blood sugar, they might be given glucose but if given IV it is most likely to be referred to as "dextrose" rather than "glucose". In the US, there is perhaps some excuse for this, as the USP and the FDA both seem to prefer the term "dextrose", and that is what it says on infusion labels. In the UK, the approved name is "glucose", but "dextrose" is widely used informally, and even in official documents (eg: Guidelines on intravenous fluid therapy for surgical patients at www.bapen.org.uk/pdfs/bapen_pubs/giftasup.pdf). To me, this seems utterly redundant - but can anyone say how or why it came about? What reason might anyone have for preferring "dextrose" over "glucose"? Moletrouser (talk) 15:16, 20 March 2012 (UTC)

That's what the IV bags say on them, so that's what you call them. It just self propagates now. Chocobomastr (talk) 07:18, 24 November 2012 (UTC)

Medicine perpetuates a lot of history obsolete in other sciences. Once upon a time the two main monosaccharides in nature were distinguished by their light rotatory powers. Dextrose rotated polarized light to the right and levulose to the left. Levulose has since been renamed fructose but the old term for glucose hung on when given IV. That's the only place the term is still used. It's sort of like a drug brandname now. Doctors give you dextrose but they measure glucose levels in your blood. Pure tradition. Like military terms. Hat vs cover or rifle vs gun. All professions have a few. SBHarris 08:31, 24 November 2012 (UTC)

IRC dextrose is defined as a sugar solution specified within a particular range of optical rotations, whereas glucose is defined as glucose. The point is that dextrose isn't necessarily very pure, and may be a mixture of sugars, like has a bit of fructose, provided it measures in the right optical rotation range. So that's why you give dextrose, but measure glucose.Teapeat (talk) 09:16, 24 November 2012 (UTC)

That may be true in other industries but not in the pharm industry. The U.S.P. specially defines dextrose as glucose monohydrate crystal. Such reagents are very helpful in preparing IV preps especially with deliquescent solids. For example MgSO4 is prepared as exactly 50% w/v of the heptahydrate, which is why it has the odd concentration of 2.03 meq/ml. In the case of USP D5W it's made up as 5% w/v USP dextrose in water, not glucose! It's only 4.54% w/v glucose, I kid you not. I've been a physician almost 30 years and didn't know that "D5W" would only be "G4.5W".

Anyway outside USP (and apparently some other agencies in Europe) dextrose and glucose are used completely interchangeably. But that one water molecule of hydration has helped to slow that terminological equivalence down in pharmacology. You learn something every day. SBHarris 20:38, 24 November 2012 (UTC)

Intro needs sources, removal of opinion

Intro paragraph states:

"...D-glucose is sometimes referred to as dextrose, although the use of this name is strongly discouraged."

Strongly discouraged by whom (source?)? And so what if the source(s) strongly discourage(s) it?

And next sentence,

"...This name is therefore confusing when applied to the enantiomer..."

Whether or not it's confusing is a matter of the author's opinion not a matter of fact.

This is the first time I've written something on a wiki page, but I felt these points should be mentioned. Perhaps someone more skilled than me at this can comment/adjust the article if this seems justified? — Preceding unsigned comment added by 72.37.171.196 (talk) 18:59, 25 July 2013 (UTC)

COMMENT: Something will have to be done about the lede, as you're correct to point out. IUPAC doesn't really discourage dextrose as a name, as this is clearly and historically d-glucose, (+)glucose, and D-glucose. It would be confusing if applied to the enantiomer L-glucose, but nobody would do that, so where is the confusion? If you say dextrose, detrorotatory glucose (which is indeed where the name comes from) is implied and meant.

For the confusing systems with d/l and D/L (not to mention R/S) see [3]. The IUPAC is not happy about mixing the d/l system, which stands in for the light rotation properties of substances in place of + and -, with the D/L sugar system, which relates sugars to the chemistry of glyceraldehyde at some key internal chiral carbons. That is what they discourage. It just so HAPPENS that D-glucose (a chemical structure) is also d-glucose (rotates light to the right). There are other sugars where this isn't the case, famously D-fructose (D-fructofuranose) is (-) which means it's D(-)fructose or D-l-fructose. That LAST can certainly be confusing for those who didn't pay any attention to the caps and didn't know that the D- in D-glucose doesn't actually mean dextrorotatory. Rather it is the d- in d-glucose that means dextrorotatory.

Glucose 5% wt/v, which is dextrose, USP (the monohydrate) 5.5% wt/v

All this isn't helped by the USP, which insists that dextrose, U.S.P. be used for D-glucose monohydrate, which is only 91% D-glucose by weight, due to the water of hydration. Giving us one more thing we need to talk about in this article (see my discussion in the presious TALK section). In Europe they have G5 solutions that are 5.5% dextrose, USP (I think dextrose really needs a dab page instead of directing here). In the US we have 5% D5W solutions that are actually only 4.5% wt/v D-glucose. There's a photo of the European G5 solution in this article (see at right), as well as a good discussion of the sterochemistry. SBHarris 03:56, 27 July 2013 (UTC)

The introduction needs to explain the alternate name "Dextrose" - since it is still in common use world-wide, and since the keyword "dextrose" redirects here. There is no other place on WP where a person can read about dextrose. The sports drink I am consuming right now contains dextrose - so it must be a common word. We all know that it is. Please fill in the gap. This article should say - at the top - that Glucose is sometimes / also referred to as Dextrose. It's true, it's common sense and needs to be corrected. 98.194.39.86 (talk) 15:42, 23 September 2018 (UTC)

Plagiarism?

Opening is identical to many other pages, e.g. http://www.rsc.org/learn-chemistry/resource/rws00071358/glucose?cmpid=CWS00071358#!. — Preceding unsigned comment added by 184.147.129.176 (talk) 05:08, 9 August 2013 (UTC)

Is glucose a secondary source of energy for cells?

In introduction, it is described that

"cells use it(=glucose) as a secondary source of energy."

Then what is a primary source of energy for cells? In "Structure" of this talk page, I found description saying that

"Glucose is a primary source of energy for the brain .." --Tossh_eng (talk) 04:36, 29 January 2014 (UTC)

good point! I am not sure what the primary would be. ATP? Cells manufacture ATP from other energy sources. Cells don't intake ATP directly. Maybe it is better to change the text to "cells use it as a main source of energy". @Tossh eng: --Hous21 (talk) 16:22, 20 October 2014 (UTC)

Why open with the open-chain form?

The article makes it clear that the cyclic forms of glucose are overwhelmingly much more common than the open-chain form, yet the article opens with two pictures of the open-chain form, and when discussing structure it starts with that as well, even though it is described as 'fleeting'!

This is all backwards, isn't it? Can someone with more spare time than me switch it around?

--Oolong (talk) 15:27, 20 October 2014 (UTC)

The open form for hexoses (and other simple sugars) is typically used to represent them. It makes the comparison easy with other isomers. I find it harder to see the differences in the cyclic form, especially that most hexoses can take two different cyclic forms, alpha and beta stereo-isomers. Biochemical textbooks usually start with the open form. I don't mind if a cyclic form is displayed first, but I don't see the current layout as being wrong. @Oolong: --Hous21 (talk) 16:16, 20 October 2014 (UTC)

I'm not saying it's wrong, but surely it's misleading when the cyclic forms account for at least 99.75% of the sugar? --Oolong (talk) 20:38, 22 October 2014 (UTC)

Include alternate identifiers?

Bearing in mind that Glucopyranose redirects to this page: Should we include CASNo's (etc) for the various forms of glucose? For example the CASNo of alpha-D-Glucopyranose is 492-62-6. --Project Osprey (talk) 11:15, 13 February 2015 (UTC)

sweetness

How sweet is glucose compared to sucrose? If an answer is available, it should be put into the article.144.35.45.65 (talk) 03:48, 23 April 2015 (UTC)

it is less sweet. — Preceding unsigned comment added by 68.5.121.78 (talk) 11:49, 11 October 2019 (UTC)

Misspelled Greek in Etymology

The main article correctly notes that the term is derived from "gleukos", a Greek word spelled with a 'kappa'.

Unfortunately, the original French publication misspelled the Greek word as "γλευχος" with a 'khi' in place of the 'kappa'. This was probably just a typo on the part of the French publisher. It is certainly not the correct spelling of the Greek word.

Footnote 3 should have a note added to point out that it is quoting the French original accurately, but that the original misspelled the Greek word. — Preceding unsigned comment added by 71.255.42.85 (talk) 11:15, 4 May 2015 (UTC)

__________________________________________________________________________

Hi! I did not find any "reply" button so I clicked on "edit". Sorry about this. I am Greek and I verify that there is no word "γλευχος". Glucose derives from "γλυκός", which means sweet.

Ideas for improvements to the article

In case anyone in the future is looking for ways to improve this article, here are some thoughts I had while going over it:

• The section on glycolysis describes the initial step of glycolysis, then suddenly switches gears to describing the end products of aerobic respiration, anaerobic respiration, and fermentation. A table of all the steps of glycolysis as well as descriptions of 2-3 important steps would likely be an appropriate level of depth for this article.
• No mention of the Pentose phosphate pathway, even though it is used to produce pentoses for RNA, and aromatic amino acids.
• General nutritional information, as well as information on glucose-related diseases(other than diabetes)

TypingAway (talk) 01:25, 14 May 2015 (UTC)

Also,

• "Grape sugar" redirects to "Glucose", but there is no mention of the naming connection. This needs to be corrected. Evidently, grapes synthesise the same sugar that is found in blood, but is it the only sugar found in grapes, or just a fraction? The "Grape" article is completely silent on this matter and of no help whatsoever.
• The article waffles on L-glucose and how the molecular structure compares to D-Glucose (dextrose).

The German Wikipedia article covers both of these matters in the lead. — Quicksilver (Hydrargyrum)^{T @} 18:14, 4 October 2016 (UTC)

*Could you please add β-D-glucose in chair form as well? Thank you — Preceding unsigned comment added by 62.1.107.162 (talk) 09:42, 18 June 2018 (UTC)

Glucose (blood sugar) vs. dextrose (corn sugar manufactured from cornstarch)

Dextrose is corn sugar manufactured from cornstarch per Code of Federal Regulation 21CFR184.1857; therefore, dextrose (corn sugar) is not glucose (blood sugar) and blood sugar (glucose) is not corn sugar (dextrose). They may be biochemically identical (Molecular Formula: C6H12O6); however, not with regard to their allergenicity; e.g., glucose (blood sugar) cannot provoke an allergic response, whereas dextrose (corn sugar manufactured from cornstarch) can prove fatal to anyone with an IgE-mediated allergy to corn. Since dextrose is a manufactured sugar from cornstarch, it is not found naturally in any food, drug, or biologic product; but is, instead, corn sugar that is added to food, drug, or biologic products.

CORN SUGAR (DEXTROSE), CODE OF FEDERAL REGULATION 21CFR184.1857 https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=184.1857

Dextrose: Facts vs. Fiction https://cornallergyadvocacyresources.blogspot.com/2020/08/dextrose-facts-vs-fiction.html

My July 2, 2020, Appeal to the NIH National Library of Medicine Re: PubChem CID 79025, Glucose (Blood Sugar) vs. Dextrose (Corn Sugar Derived from Cornstarch) https://cornallergyadvocacyresources.blogspot.com/2020/07/my-july-2-2020-appeal-to-nih-national.html

CORN SUGAR (DEXTROSE) IV FLUIDS CONTRAINDICATED FOR CORN-ALLERGIC PATIENTS https://cornallergyadvocacyresources.blogspot.com/2020/08/corn-sugar-dextrose-iv-fluids.html DextroseIsCornSugar (talk) 22:53, 20 August 2020 (UTC)

• DextroseIsCornSugar, I don't know what you are trying to say. Article talk pages are to discuss how to improve the article, not to drop what appear to be somewhat random comments that don't address the actual article. Thank you. Drmies (talk) 22:55, 20 August 2020 (UTC)

Incorrect statements in the article, thereby endangering the lives of corn-allergic consumers/patients. In our corn allergy support groups of over 12K members (including many nurses, one retired physician, and a pharmacist), we remain frustrated by the lack of knowledge of medical professionals about the source of dextrose (cornstarch). One physician actually told a patient that "No one can be allergic to dextrose," and another physician told a corn-allergic patient that she couldn't be allergic to dextrose because "Dextrose is in our bodies." These physicians then administered corn sugar (dextrose) IV fluid to these patients in direct violation of the contraindication warning in the package insert which caused severe allergic reactions requiring emergency intervention.

Throughout this article, blood sugar (glucose) is being erroneously equated with corn sugar (dextrose). As I clarified in my initial comments, glucose (blood sugar) and dextrose (corn sugar) may be biochemically identical; however, not in relation to their allergenicity; e.g., blood sugar cannot provoke and allergic response, whereas corn sugar can prove fatal to anyone with an IgE-mediated allergy to corn. For further clarification, glucose (blood sugar) is a natural form of sugar in living organisms; however, since dextrose (corn sugar) is a manufactured sugar from cornstarch, it cannot be found naturally in any food, drug, or biologic product.

"The naturally occurring form of glucose is D-glucose." This refers to dextrose (corn sugar) which is not naturally occurring, but is manufactured from cornstarch.

"Glucose, as intravenous sugar solution. . ." This refers to IV fluids to which corn sugar (dextrose) has been added, and therefore are contraindicated for administration to corn-allergic patients. Glucose (blood sugar) is not added to intravenous solutions; however, dextrose (corn sugar) is added to some IV solutions, which is why contraindication warnings are listed in the package insert for administration to corn-allergic patients.

Excerpt from my blog addressing this issue:

"CRITICAL UPDATE, AUGUST 6, 2020 A member of one of our corn allergy groups just discovered that corn sugar (dextrose) IV fluid sold outside of the United States by Baxter Healthcare Ltd is labeled as “Glucose 5% Intravenous Infusion BP.” It is clearly corn sugar (dextrose) IV fluid, since the product information sheet does include contraindication warnings for administration to corn-allergic patients. Since glucose is blood sugar, physicians may not realize that this product is actually corn sugar (dextrose) IV fluid, thus potentially endangering the lives of corn-allergic patients.

I placed an emergency call to Baxter Quality Control Department this morning, 1-800-437-5176; and they are taking this matter very seriously. They are expediting our concerns about the labeling of this product. I also forwarded corn allergy documentation to them, @baxter_intl, in addition to @Datapharm for their review and consideration." https://www.medicines.org.uk/emc/product/1825/smpc

"Glucose can be obtained by hydrolysis of carbohydrates such as milk sugar (lactose), cane sugar (sucrose), maltose, cellulose, glycogen, etc. It is commonly commercially manufactured from cornstarch by hydrolysis via pressurized steaming at controlled pH in a jet followed by further enzymatic depolymerization."

Corn sugar (dextrose) is manufactured from cornstarch -- not glucose (blood sugar).

In addition, if you research "dextrose" on Wikipedia, the reader is erroneously redirected to "glucose." If medical professionals are relying on Wikipedia as a source of correct information regarding glucose (blood sugar) vs. dextrose (corn sugar), this could explain why the lives of corn-allergic patients are in constant danger. As a result, we are required to carry critical corn allergy documentation with us at all times to present to medical staff.DextroseIsCornSugar (talk) 14:39, 21 August 2020 (UTC)

Defining the critical difference between glucose (blood sugar) vs. dextrose (corn sugar)

It is of critical importance for anyone with an IgE-mediated allergy to corn that these two distinct forms of sugar (one natural; the other manufactured from cornstarch) be accurately identified. Blood sugar (glucose) and corn sugar (dextrose) may be biochemically identical (Molecular Formula: C6H12O6); [4]; however, not with regard to their allergenicity; e.g., blood sugar (glucose) cannot provoke an allergic response, whereas corn sugar (dextrose) can prove fatal to anyone with an IgE-mediated allergy to corn. [5] [ http://library.bcpharmacists.org/6_Resources/6-7_ReadLinks/ReadLinks-MayJun2007.pdf]

Glucose (blood sugar)

Glucose is blood sugar, and is the "main sugar that the body manufactures [and] serves as the major source of energy for living cells." [6]

Since glucose is blood sugar, it cannot be categorized as an independent ingredient in any food, drug, or biologic product. The false narrative of equating glucose (blood sugar) with dextrose (corn sugar) appears to have been initiated by the corn industry decades ago. [7]

Dextrose (corn sugar)

Dextrose is corn sugar manufactured from cornstarch per Code of Federal Regulation 21CFR184.1857, Sec. 184.1857. [8]

It is for this reason that intravenous solutions to which corn sugar (dextrose) has been added are contraindicated for administration to corn-allergic patients. [9] [10] [11] [12] [13] [14]

The confusion about these two sources of sugar has resulted in false and misleading references on the Internet, thereby endangering the lives of corn-allergic consumers and patients.

"Glucose also known as dextrose . . ." Glucose (blood sugar) is not dextrose (corn sugar), and dextrose (corn sugar) is not glucose (blood sugar). [15]

“Dextrose is also naturally found in fruits, honey and grains.” It is impossible for dextrose (corn sugar manufactured from cornstarch) to be found naturally in any food/drug/biologic product. [16]

"Simple sugars, including dextrose, fructose, and glucose, appear in foods such as table sugar, honey, and bread." It is impossible for dextrose (corn sugar manufactured from cornstarch) to be found naturally in any food/drug/biologic product. [17]

“Dextrose (glucose) is a form of natural sugar that is normally produced by the liver.” Dextrose (corn sugar manufactured from cornstarch) is not glucose, is not natural, and is not produced by the liver. [18]

"Dextrose . . . is made from corn (plus sometimes other veggies)." The only source of dextrose is corn per Code of Federal Regulation 21CFR184.1857 which is why dextrose is contraindicated for anyone with an IgE-mediated allergy to corn. [19]

"When dextrose is injected, it feeds your body’s cells with glucose." When dextrose is injected, it feeds your body’s cells with “corn sugar” – not glucose (blood sugar). [20]

“Although dextrose is derived from plants and is considered a "natural" product. . . “ The only source of dextrose is corn, and it is manufactured from cornstarch; therefore, it is not “natural.” [21]

“(Redirected from Dextrose)” Wikipedia erroneously redirects the reader to “Glucose” if “Dextrose” is searched. [22]

“Dextrose is . . . found in many everyday food items such as . . . honey.” Since dextrose is corn sugar manufactured from cornstarch, it’s impossible for dextrose to be found “naturally” in honey. [23]

“. . . found in plants and animals and in human blood, and made by the hydrolysis of starch with acids or enzymes.” Since dextrose is corn sugar manufactured from cornstarch, it is not found naturally in plants, animals, or human blood. [24]

“Dextrose . . . is found in fruits, honey, etc.” It is impossible for dextrose (corn sugar manufactured from cornstarch) to be found naturally in any food/drug/biologic product. [25]

"Dextrose is a natural form of sugar that is found in fruits, honey, and in the blood of animals." It is impossible for dextrose (corn sugar manufactured from cornstarch) to be found naturally in the blood of animals or any food/drug/biologic product. [26]

"Dextrose: a type of sugar that is found in fruit." It is impossible for dextrose (corn sugar manufactured from cornstarch) to be found naturally in any food/drug/biologic product. [27]

“Dextrose . . . found in honey and sweet fruits.” It is impossible for dextrose (corn sugar manufactured from cornstarch) to be found naturally in any food/drug/biologic product. [28]

Editor’s note: I have been exchanging emails with the NIH National Library of Medicine with an urgent appeal that they amend their misleading definition of dextrose for the safety of corn-allergic consumers/patients.

“Alpha-D-Glucose is a primary source of energy for living organisms. It is naturally occurring and is found in fruits and other parts of plants in its free state.” Glucose (blood sugar) is the “primary source of energy for living organisms” – not corn sugar. Corn sugar (dextrose) is not naturally occurring; therefore, it is impossible for dextrose (corn sugar manufactured from cornstarch) to be found naturally in any food/drug/biologic product. [29]DextroseIsCornSugar (talk) 23:20, 23 August 2020 (UTC)

Recent research confirms that glucose (blood sugar) and dextrose (corn sugar) are not biochemically identical.

Numerous online publications erroneously assert that glucose (blood sugar) and dextrose (corn sugar manufactured from cornstarch) [30] are identical (or nearly identical), thereby endangering the lives of corn-allergic consumers and patients. [31] [32] [33] [34] [35] [36]

The molecular weights of the following two compounds are not identical. Therefore, which one of these molecular formulas represents straight blood sugar (glucose): the "main sugar that the body manufactures [and] serves as the major source of energy for living cells?” [37] It is clear that the definition of glucose (blood sugar) by Dr. William C. Shiel, Jr. supports the fact that glucose (blood sugar) cannot be equated with corn sugar manufactured from cornstarch (dextrose), since our body does not manufacture corn sugar (dextrose).

Re: PubChem CID 79025, alpha-D-Glucose: The Molecular Formula, C6H12O6, is a corn sugar (dextrose) formulation; and has a Molecular Weight of 180.16 g/mol.[38]

Re: PubChem CID 66370, Dextrose: The Molecular Formula, C6H14O7, is also a corn sugar (dextrose) formulation; and has a Molecular Weight of 198.17 g/mol.[39]

Conclusion:

The contention that glucose (blood sugar) and dextrose (corn sugar) are “identical” is a false narrative which appears to have been initiated by the corn industry decades ago; [40] and endangers the lives of corn-allergic patients and consumers.DextroseIsCornSugar (talk) 02:03, 30 August 2020 (UTC)

Grape sugar should not be referenced in this article.

My August 29, 2020, Email to the NIH National Library of Medicine Re: Depositor-Supplied Synonyms in PubChem Documents; e.g., Grape Sugar

"What standards does the NIH National Library of Medicine apply to "Depositor-Supplied Synonyms" in PubChem documents? Let's use "grape sugar" as an example.

A quick search on Google for grape sugar has numerous erroneous and legitimate definitions for the source of this sugar. It appears that the NIH National Library of Medicine has opted for using the erroneous definitions for inclusion in PubChem documents.

CRITICAL REMINDER: It is impossible for dextrose (corn sugar manufactured from cornstarch) to be found naturally in any food/drug/biologic product. Dextrose is corn sugar that is ADDED TO these products. Therefore, it is impossible for corn sugar manufactured from cornstarch (dextrose) to be naturally present in grapes/grape sugar.

Does the public have the right to request the "source" of the "Depositor-Supplied Synonym" from the NIH National Library of Medicine for "grape sugar" that is listed in PubChem CID 79025? [41]

I have personally supplied the NIH National Library of Medicine with the Code of Federal Regulation 21CFR184.1857 which documents that dextrose is corn sugar manufactured from cornstarch. [https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=184.1857 ] However, corn sugar is not included in the list of "Depositor-Supplied Synonyms" on either PubChem CID 79025 or PubChem CID 66370. [42] [43]

Conclusion:

Based on this documentation, it is apparent that the NIH National Library of Medicine is complicit in propagating the false narrative about the source of dextrose (corn sugar manufactured from cornstarch) that was initiated by the corn industry decades ago [44] with no regard for the safety of corn-allergic consumers and patients."DextroseIsCornSugar (talk) 16:56, 6 September 2020 (UTC)

This page, as written, endangers the lives of consumers/patients with an IgE-mediated allergy to corn; and should be removed or edited.

Duplicate : Talk:Intravenous sugar solution

Glucose (blood sugar) must never be equated with dextrose (corn sugar manufactured from cornstarch). I have supplied the requisite documentation in my August 21, August 23, August 30, and September 6 updates.

Again, blood sugar (natural) is not to be equated with corn sugar (manufactured from cornstarch). To equate these two distinct forms of sugar endangers the lives of corn-allergic consumers/patients.

Again, glucose (blood sugar) is never added to intravenous sugar solutions; because glucose is not an independent ingredient. Intravenous solutions to which dextrose (corn sugar manufactured from cornstarch) has been added are clearly contraindicated for administration to corn-allergic patients. Glucose (blood sugar) cannot provoke an allergic response; whereas, dextrose (corn sugar manufactured from cornstarch) can prove fatal to corn-allergic patients/consumers. Therefore, the terms "blood sugar" (glucose) and "corn sugar" (dextrose) must never be used interchangeably for the safety of citizens with an IgE-mediated allergy to corn.

Since this page, as written, endangers the lives of anyone with an IgE-mediated allergy to corn; I am submitting an urgent appeal for the immediate removal or edit of this page.DextroseIsCornSugar (talk) 09:43, 12 September 2020 (UTC)

Let's have this discussion in only one place, at Talk:Intravenous sugar solution#This page, as written, endangers the lives of patients with an IgE-mediated allergy to corn; and should be removed or edited. WhatamIdoing (talk) 19:43, 12 September 2020 (UTC)

The false narrative of equating blood sugar to corn sugar was initiated by the corn industry.

These advertisements in Life Magazine from the early 1940s expose the false narrative by the corn industry in equating blood sugar (glucose) with corn sugar (dextrose). It was the corn industry who falsely stated that dextrose can be found naturally in fruit. It was the corn industry who led the public to believe that dextrose is equivalent to blood sugar. Again, since dextrose is corn sugar manufactured from cornstarch, it is impossible for dextrose (corn sugar) to be found naturally in any food, drug, or biologic product. It is corn sugar that is added to these products. The corn industry continues to control this false narrative; and, as a result, endangers the lives of corn-allergic patients/consumers. [45]DextroseIsCornSugar (talk) 14:03, 14 September 2020 (UTC)

Please do not place discussion items in the articles.

Let's keep all the discussions in one place, at Talk:Intravenous sugar solution. WhatamIdoing (talk) 15:23, 14 September 2020 (UTC)

My sole purpose on Wikipedia is the protect the lives of corn-allergic consumers and patients.

I wish to extend my heartfelt appreciation to all of the contributors to this thread for the utmost kindness and respect you have afforded me related to my advocacy efforts on behalf of individuals diagnosed with an IgE-mediated allergy to corn.DextroseIsCornSugar (talk) 05:12, 15 September 2020 (UTC)

Problem with the pathway diagram

The degradation pathway diagram, implemented with the GlycolysisGluconeogenesis WP534 template, does not display properly on the mobile Wikipedia app. I left a note at the template's talk page, but I don't know if anyone monitors that.--agr (talk) 21:49, 13 October 2020 (UTC)

Rotational isomers

I removed this because it is super-specialized and it appears to focus on methyl glucose. "Each glucose isomer is subject to rotational isomerism. Within the cyclic form of glucose, rotation may occur around the O6-C6-C5-O5 torsion angle, termed the ω-angle, to form three staggered rotamer conformations called gauche-gauche (gg), gauche-trans (gt) and trans-gauche (tg).<ref>For methyl α-D-glucuopyranose at equilibrium, the ratio of molecules in each rotamer conformation is reported to be 57% gg, 38% gt, and 5% tg. See {{citation | last1 = Kirschner | first1 = Karl N. | last2 = Woods | first2 = Robert J. | title = Solvent interactions determine carbohydrate conformation | journal = Proc. Natl. Acad. Sci. USA | year = 2001 | volume = 98 | issue = 19 | pages = 10541–45 | pmid = 11526221 | doi = 10.1073/pnas.191362798 | pmc = 58501 | bibcode = 2001PNAS...9810541K }}.{{Primary source inline|date=November 2016}}</ref> There is a tendency for the ω-angle to adopt a gauche conformation, a tendency that is attributed to the gauche effect."--Smokefoot (talk) 14:21, 10 May 2021 (UTC)

Time to split?

The following discussion is closed. Please do not modify it. Subsequent comments should be made on the appropriate discussion page. No further edits should be made to this discussion.

---

The article is long and detailed. Maybe split it into biochem/medicinal aspects vs chem/structure.--Smokefoot (talk) 14:21, 10 May 2021 (UTC)

• Oppose. I think that would be a bad idea. First of all, I don't think this article is long enough. Secone, most of the page's content is about glucose's biochemistry, so then the Glucose (chemistry) article would be a stub. Third, there are a very large number of links pointing to the Glucose page. All of those links would have to be changed. — Preceding unsigned comment added by Littleb2009 (talk • contribs) 23:24, 10 May 2021 (UTC)

• Oppose. I also think it would be a bad idea. The topics are very interrelated and it's counterproductive to make people hunt around for the same information. Its the same glucose molecule anyway, the proposed differentiation is only in terms of application; it's not as if splitting is justified to separate different meanings of the term. — Preceding unsigned comment added by RJRostron (talk • contribs) 09:18, 17 May 2021 (UTC)

• Oppose: It's one article about one thing. If it was longer, there could be some material split out into an article, say, "Glucose in biology", but I don't think it's quite long enough to split. Tol | Talk | Contribs 21:41, 22 May 2021 (UTC)

The discussion above is closed. Please do not modify it. Subsequent comments should be made on the appropriate discussion page. No further edits should be made to this discussion.

"2,3,4,5,6-pentahydroxyhexanal" listed at Redirects for discussion

An editor has identified a potential problem with the redirect 2,3,4,5,6-pentahydroxyhexanal and has thus listed it for discussion. This discussion will occur at Wikipedia:Redirects for discussion/Log/2022 July 5#2,3,4,5,6-pentahydroxyhexanal until a consensus is reached, and readers of this page are welcome to contribute to the discussion. 1234qwer1234qwer4 19:05, 5 July 2022 (UTC)