Carbs-B-JCDS

=Glucose =

**By: Jennifer Cash & Dara Schwartz **
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.
 * Molecular Formula: C6H12O6

media type="youtube" key="Gwn9oRvYiu4" width="425" height="350" -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 . "Glucose." Wikipedia. 12 May 2008. 12 May 2008.  "States of Matter, Liquids, and Solids." Houghton Mifflin Company. 13 May 2008. . "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)