Glucose

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.

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-There are numerous types of glucose so therefore there is more than one name for glucose.
-Some of the technical names for glucose are:
-α-D-glucose
-β-D-glucose
-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
-Appearance:
o White powder, looks like powdered sugar
-Odor:
o Glucose is odorless.
-Density:
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
-Glycogenolysis
-In Plants
-The breakdown substrate is strach
-In animals, glucose is sythesized
-Liver
-Kidneys from non-carbohydrade
oPyruvate and glycerol
-Gluconeogenesis


-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
<http://creationwiki.org/Glucose>.
"Glucose." Wikipedia. 12 May 2008. 12 May 2008.
<http://en.wikipedia.org/wiki/Glucose.>
"States of Matter, Liquids, and Solids." Houghton Mifflin Company. 13 May 2008.
<http://209.85.215.104/search?q=cache:Ekm-zAtzU9kJ:www.chem.wwu.edu/prody/122- 18.ppt+boiling+point+of+glucose&hl=en&ct=clnk&cd=13&gl=us>.
"5 Starch Modifications." 15 May 2008
<http://members.home.nl/ajansma/zetmeel/infoe/chapter5.htm>.
"Chemical and Physical Properties of Glucose." Edin Formatics. 1999. 15 May 2008 <http://www.edinformatics.com/math_science/science_of_cooking/glucose.htm>.
Picture Sources:
Glycolysis. 15 May 2008 <http://glycolysis.co.uk/glucose/glucose.png>.
<http://science9.files.wordpress.com/2007/04/diabetes-glucose.gif>. (Information Unavaliable)
Youtube VIdeo (clickable)