Glucose

Description

A naturally occurring sugar found in plants and animals. Glucose is a clear, crystalline water-soluble carbohydrate most often used for flavoring foods and for fermentation. In art, aqueous solutions of glucose (Corn syrup) have been used as a Glycerol substitute to plasticize glue and starch pastes. Glucose can attract insects and is susceptible to biological growth.

Synonyms and Related Terms

sugar; dextrose, d-glucose; grape sugar; corn sugar; blood sugar; corn syrup

FTIR (MFA)

Chemical structure

Risks

• Combustible.
• Incompatible with strong bases.
• Decomposition may produce toxic fumes.
• ThermoFisher: SDS

Physical and Chemical Properties

Soluble in water. Slightly soluble in ethanol.

Composition	C6H12O6
CAS	50-99-7
Melting Point	146-152 C
Density	1.544 g/ml
Molecular Weight	mol. wt. = 180.2

Resources and Citations

• Richard S. Lewis, Hawley's Condensed Chemical Dictionary, Van Nostrand Reinhold, New York, 10th ed., 1993

• Matt Roberts, Don Etherington, Bookbinding and the Conservation of Books: a Dictionary of Descriptive Terminology, U.S. Government Printing Office, Washington DC, 1982

• Encyclopedia Britannica, http://www.britannica.com Comment: "glucose." Accessed: 9 Nov. 2004.

• The American Heritage Dictionary or Encarta, via Microsoft Bookshelf 98, Microsoft Corp., 1998