By: Jennifer Cash & Dara Schwartz

Molecular Formula: C6H12O6
Natural Polymer

-The word Glucose comes from a combination of the Greek word, “glykys” and the suffix, “-ose.” Glykys means sweet and –ose denotes a sugar.
-Glucose can not be reused once it is used.


-There are numerous types of glucose so therefore there is more than one name for glucose.
-Some of the technical names for glucose are:
-IUPC Name:
-6-(hydroxymethyl)oxane-2,3,4,5-tetrol OR (2R,3R,4S,5R,6R)-6 -(hydroxymethyl)tetrahydro -2H-pyran-2,3,4,5-tetraol

-Some of the more common names for glucose are:
- Glucose
- Glycogen
- Fructose
- Blood Glucose (Blood Sugar)
- Dextrose

-Physical Characteristics of Glucose:
-Melting Point:
o α-D-glucose: 146°C
o β-D-glucose: 150°C
-Boiling Point:
o 100.011oC
o White powder, looks like powdered sugar
o Glucose is odorless.
o 1.54g /cm
-Electrical Conductivity:
o Glucose is not ionic therefore it has no electrical conductivity,

-The natural role(s) and practical uses of the polymer
-The Glucose is a product of Photosynthesis .
o In Plants and Some Prokaryotes

Glucose is the main source of Photosythesis. Glucouse is one of the main products of Photosythesis and starts cellular respiration are prokaryotes and eukaryotes

-In animals and Fungi
oGlucouse is the result of the breakdown of glycogen
-In Plants
-The breakdown substrate is strach
-In animals, glucose is sythesized
-Kidneys from non-carbohydrade
oPyruvate and glycerol

-Chemical Characteristics of Glucose:
-Glucose can mix with yeast to make ethyl alcohol (C2H5OH). This is called fermentation. Not all substances ferment.

-Cross Linking:
Cross linking occurs when two polymers are compounded together due to a reaction. Cross linking can occur between molecules in a solution or in a starch grain.
The main effects which cause cross linking are:
· Increasing gelatinization temperature
· Changing viscosity
· Changing character of starch solutions
· Reducing the sensitivity to stirring forces
When a grain is cross linked it strengthens its internal structure. When the temperature is increased the grain swells.

Works Cited
“Glucose." Creation Wiki. 10 Mar. 2008. 12 May 2008
"Glucose." Wikipedia. 12 May 2008. 12 May 2008.
"States of Matter, Liquids, and Solids." Houghton Mifflin Company. 13 May 2008.
< 18.ppt+boiling+point+of+glucose&hl=en&ct=clnk&cd=13&gl=us>.
"5 Starch Modifications." 15 May 2008
"Chemical and Physical Properties of Glucose." Edin Formatics. 1999. 15 May 2008 <>.
Picture Sources:
Glycolysis. 15 May 2008 <>.
<>. (Information Unavaliable)
Youtube VIdeo (clickable)