What is the Difference Between Dextrose, Fructose, and Glucose? What is the Difference Between Dextrose, Fructose, and Glucose? Last Modified Date: 10 December 2016 Copyright Protected: 10 hilariously insightful foreign words Dextrose, fructose , and glucose are all monosaccharides, known as simple sugars. These sugars can combine to form more complex sugars, including the disaccharide known as sucrose , or table sugar. The primary differences between these sugars have to do with the ways in which they are metabolized by the body, and they all play important roles in body function. Fructose is an extremely sweet sugar that is found in many fruits. The flavor is sometimes intensely cloying, as anyone who has eaten an overripe piece of fruit knows, and it is believed to be the most sweet of the naturally occurring sugars. Fructose can also be obtained through the breakdown of sucrose, which is made from linked fructose and glucose molecules. It has a low glycemic index, which means that it takes a long time for the body to break down, resulting in a slow release of sugar, rather than a sudden rush.

A diet high in fructose as been linked to health problems like diabetes and obesity, although there is as of yet no proof that it causes these conditions. Ad Dextrose is simply a form of glucose. Some food packagers like to use "dextrose" on their packaging instead of "glucose" because they believe that people have negative associations with glucose. This sugar is extremely abundant in nature, and it can be found in numerous plant and animal tissues, often along with other sugars such as fructose. The body relies on glucose for energy, using this sugar to power cells. When people measure their blood sugar , they are actually measuring the amount of dissolved glucose in the blood. The molecular formula for glucose/dextrose and fructose is actually the same. Both sugars are considered to be hexoses, meaning that they have six carbon atoms attached to 12 hydrogen atoms and six oxygen atoms. The differing ways in which molecules can be attached cause various hexoses to behave differently, creating different chemical compounds which lend the hexoses some distinct properties. Glucose is what is known as an aldohexose, meaning that it contains a compound called an aldehyde , located at the first position in the molecule.

Aldehydes have a carbon atom which is attached to a hydrogen atom and also double bonded to an oxygen atom. Fructose, on the other hand, is a ketohexose, containing a ketone which consists of a single carbon atom double bonded to an oxygen atom. The ketone in fructose is attached to the second position in the molecule. Ketones play an important role in biochemistry. The simple structures of these sugars allow them to be linked in a number of different ways to other molecules, creating more complex sugars which will behave differently in the body and generating some extremely unwieldy chemical formulas. For consumers, the important thing to remember is that labels which say "dextrose" really mean "glucose." Ad Post 41 @anon119975: "Coincidence"? Seemingly, but not specifically. Fructose is more addictive than dextrose/glucose. Obesity is the result of food processors putting more and more sugars of all types into their products to "cash-in" on this addictive quality of all sugars. Once addicted (as we in the west certainly are, to our shame and certain demise) we seek products that give us the highest hit possible.

Food producers, especially the huge conglomerates, put as much sugars as possible into almost everything these days, even where it is ridiculous. In 1967 at high school, as a science project, we analyzed Coca Cola by destructive distillation. The sugar content was 6.7 percent, made up of mostly corn syrup, but we did not have the resources to determine what exact sugars were present. Labeling was not used, so the consumer was unaware of the sugar content. Today, check the label on a bottle of coca cola that is not "diet/zero or sugar free." Pepsi Cola is pretty much the same: about 11 percent to Coke's 10.4 percent. Pretty disgusting,eh? That is why we have a third of our population obese and we are the fattest, laziest area of the planet. It is not the form of sugar we take; it is the amount. geegee Post 40 anon989493: "What about stevia"? An absolutely natural plant that has been used by folk for centuries as a sweetener.

Today, the two biggest soft drink giants, Coca Cola and PepsiCo, have invested millions of dollars and are now marketing products with altered Stevia as a cheap sweetener to fool consumers (and, it is, of course working) that they care about "natural." Their use of stevia is no more "natural" as sucrose from cane or beet, or high fructose corn syrup, even derived from wheat! They have realized that consumers are (finally) becoming more aware of the dangers of the deadly poisonous artificial sweeteners in their sugar-free diet/zero disgusting concoctions, so they can now label these as sugar-free and "natural". Arsenic occurs naturally! geegee Post 39 @fructoseyuk: "Not all sugars are alike." Well, they all share one common property, even the sugar alcohols and the "naturals" such as stevia, even the disgusting sugar replacements that are finding their way out of laboratories and into our food and drinks. What would you say was that common property? anon989493 anon946233 Post 36 @anon265778: Yes, thank you!

From what I've read (and I've read a lot) a ketogenic diet can be beneficial for many people especially diabetics. People have stopped taking insulin and even "cured" themselves of diabetes by eating a ketogenic diet (high healthy fat, moderate protein, low carb and ultra-low grain to train your body to run off of ketones produced by burning fat rather than off of glucose). I like the analogy of body energy as heating a house: glucose is like heating it with newspaper-- quick to light but is used up quickly-- and ketones as using logs-- takes time to light, which is why you need to transition your body over about 10 days, but then it burns much longer and more efficiently. anon946232 Post 35 @anon349908: I wouldn't base your dietary plan on the Bible, or what they ate in biblical times. Grains, specifically wheat, has significantly changed over the past few thousand years, especially in the last century or even half century. This change from one of the early forms of wheat (einkorn) to what it is today can cause inflammation in the body, as well as other problems.

It has been genetically modified to increase production and prevent pests from affecting it as much, and now a days it is very hard to find products not using GMO wheat. Yes, eating things in moderation is a great idea, but whether your goal is weight loss or just increasing overall health elimination of foods that cause inflammation and can mess with your goals is an even better idea, especially when there are alternatives available (i.e. other types of flours such as almond or spelt). If you're interested in other books to base your wheat consumption off of, check out "Grain Brain" and "Wheat Belly." I wouldn't consider myself an expert on this. but I've been doing a lot of research on nutrition, especially on grains, over the past few months and have read many research articles, which is what I am basing this on. Belaqua Post 34 I am now a former "sugarholic" after reading the Sweet Poison Quit Plan and dramatically reducing fructose and any refined sugar from my diet. I no longer crave at all now, and I was bad! I use dextrose to make the occasional treat but it is fructose free, so it's all good.

Half the sugar content in any food is fructose, so don't fool yourself thinking fructose isn't in foods other than fruit! anon349908 Post 33 I find it hard to believe that fructose is "bad" for all of us and I also find it hard to believe that all grains are bad for all of us. God created all fruit for our enjoyment and He also created grains for us to eat; they ate bread regularly in the Bible. It's the consumption of too much of any one thing and all the "frankenfoods" the modern food industry has created that are "bad" for us! I recently went to see a holistic practitioner who performed a Galvanic Skin Test on me and she was able to tell me what I should and should not be eating specifically for me! We are all different and not all of us need to avoid the same things, but in all cases, moderation is key! anon335875 Basically Dextrose = glucose that we eat. Humans cannot metabolize L-glucose. anon334331 Post 31 The sugar found in a candy bar is usually sugar, which is half fructose and have glucose. Our body metabolizes each differently.

Glucose gets divided up by the organs and processed throughout the body, with only about 1/4 going to the liver, where it is turned to fat. All fructose goes straight to the liver and is turned to fat, ergo fructose is bad. Fructose in some fruit is OK because the fiber in the fruit helps us to metabolize the fructose, but in general stay away from high sugar fruits, like melons and grapes and watermelon and even sweeter apples. Instead. go for berries and pears, or half a banana. You can use dextrose in cooking instead of sugar so that you are consuming glucose instead of fructose, but you will need more liquid, lower cooking temperature and they don't store for the same amount of time, but they are better for you. anon318304 It's also good to reach for few cherries to satisfy a sugar craving, anon272268 Post 25 My husband had an a1c test of 6.5. We eliminated all high fructose corn syrup from the house. He now has a a1c test of 5.8. Don't tell me there is no difference in sugars.

anon268985 Post 24 I am amazed at the article which states as fact things which are completely wrong. All of the "science" full of faulty logic and incomplete testing since the 1970s has drawn some very poor conclusions and has proliferated the fructose poison (and it is an actual poison) across the world. anon265778 Post 23 How sadly misinforming this article is about glucose. Your body wants saturated fats for energy, not glucose. Your body only needs a tiny amount of sugar to operate and it will burn glucose for energy when it is forced to by our over-sugary diets, because it is more prevalent and convenient to use in that case. The answer is to cut out all grains (which are really bad for you) and extra sugars. Stick to a serving or two a day of fruit. For type II diabetics, this is your freedom. Insulin is killing you slowly. It is not meant to manage blood-sugar levels. There are other things for that. anon244661 Post 22 I have noticed the primary ingredient in a lot of diabetic safe sweeteners is dextrose.

How is this safe for diabetics when they are fooled into thinking they are free food? anon238551 My son has a corn allergy and we have found that he reacts to dextrose. anon225131 Post 20 I have gluten and corn allergies. Is dextrose in artificial sweeteners and other products made from corn? anon189432 Post 19 Dextrose and Glucose are not the same but are used interchangebly. Dextrose is the biologically active form of Glucose (D-Glucose). Since L-Glucose is rare and not natural, glucose always refers to D-Glucose which is why dextrose and glucose are used interchangebly, but it is an important distinction. topurechem I think glucose is the same as dextrose. There is not any difference between them. anon170737 Post 17 Dextrose is actually refers to D-Glucose. It is confusing but the pharmaceutical industry often calls it Dextrose sot hey won't accidentally obtain L-Glucose or a mixture of D and L glucose.

so if it indicates Dextrose, it actually in effect is the same thing glucose. l-Glucose is not added in food and is only produced by manufactering or in a lab. anon170736 Glucose | Define Glucose at Dictionary.com glucose noun, Biochemistry. 1. a sugar, C 6 H 12 O 6 , having several optically different forms, the common dextrorotatory form (dextroglucose, or -glucose) occurring in many fruits, animal tissues and fluids, etc., and having a sweetness about one half that of ordinary sugar, and the rare levorotatory form (levoglucose, or -glucose) not naturally occurring. 2. Also called starch syrup. a syrup containing dextrose, maltose, and dextrine, obtained by the incomplete hydrolysis of starch. Origin of glucose 1830-40; < French < Greek glyk(ýs) sweet + French -ose -ose 2 Related forms Examples from the Web for glucose Expand Contemporary Examples A new book argues that willpower is tied directly to consumption of glucose—and we can teach ourselves new behavior.

The Fight Over High-Fructose Corn Syrup Sharon Begley February 27, 2011 Historical Examples It behaves the same as glucose with all the ordinary tests, and can be distinguished only by polarization. The Medicinal Plants of the Philippines T. H. Pardo de Tavera This compound may be prepared from glucose (C6H12O6), a sugar easily obtained from starch. Researches on Cellulose C. F. Cross The presence of grape sugar or glucose indicates the disease known as diabetes. A Practical Physiology Albert F. Blaisdell British Dictionary definitions for glucose Expand noun 1. a white crystalline monosaccharide sugar that has several optically active forms, the most abundant being dextrose: a major energy source in metabolism. Formula: C6H12O6 2.

a yellowish syrup (or, after desiccation, a solid) containing dextrose, maltose, and dextrin, obtained by incomplete hydrolysis of starch: used in confectionery, fermentation, etc Derived Forms C19: from French, from Greek gleukos sweet wine; related to Greek glukus sweet Collins English Dictionary - Complete & Unabridged 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012 Word Origin and History for glucose Expand n. 1840, from French glucose (1838), said to have been coined by French professor Eugène Melchior Péligot (1811-1890) from Greek gleukos "must, sweet wine," related to glykys "sweet, delightful, dear," from *glku-, dissimilated in Greek from PIE *dlk-u- "sweet" (cf.

Latin dulcis). It first was obtained from grape sugar. Online Etymology Dictionary, © 2010 Douglas Harper glucose glu·cose (glōō'kōs') n. A monosaccharide sugar the blood that serves as the major energy source of the body; it occurs in most plant and animal tissue. Also called blood sugar. The American Heritage® Stedman's Medical Dictionary Copyright © 2002, 2001, 1995 by Houghton Mifflin Company. Published by Houghton Mifflin Company. (gl 'kōs') A monosaccharide sugar found in plant and animal tissues. Glucose is a product of photosynthesis, mostly incorporated into the disaccharide sugar sucrose rather than circulating free in the plant. Glucose is essential for energy production in animal cells. It is transported by blood and lymph to all the cells of the body, where it is metabolized to form carbon dioxide and water along with ATP, the main source of chemical energy for cellular processes. Glucose molecules can also be linked into chains to form the polysaccharides cellulose, glycogen, and starch.

Chemical formula: C6H12O6. See more at cellular respiration , Krebs cycle, photosynthesis. The American Heritage® Science Dictionary Copyright © 2002. Published by Houghton Mifflin. All rights reserved. What is blood sugar? What is blood glucose? - Medical News Today What is blood sugar? What is blood glucose? Written by Christian Nordqvist 4 38 3 Blood sugar or blood glucose refers to sugar that is transported through the bloodstream to supply energy to all the cells in our bodies. The sugar is made from the food we eat. The human body regulates blood glucose levels so that they are neither too high nor too low - maintaining a condition of stability or equilibrium in the blood's internal environment (homeostasis) is necessary for our bodies to function. The use of the word "sugar" in "blood sugar" is a colloquial term, a misnomer. Glucose, one type of sugar, is the one in the bloodstream that feeds cells and matters to us. Sugar is a simple, crystalline, edible carbohydrate and comes in a variety of forms, all of them sweet.

Our body digests carbohydrates into glucose, a simple sugar that can easily convert to energy. The chemical formula for glucose is C6H12O6. The human digestive system breaks down the carbohydrates from food into various sugar molecules - one of them is glucose, the body's principal source of energy. The glucose goes straight from the digestive system into the bloodstream after we have consumed and digested food. Glucose can only enter cells if there is insulin in the bloodstream too. Without any insulin the cells would starve. After we eat, blood sugar concentrations rise, the pancreas releases insulin automatically so that the glucose enters cells, as more and more cells receive glucose, blood sugar levels come down to normal again. Excess glucose is stored as glycogen (stored glucose) in the liver and muscles. After a meal blood glucose levels rise, insulin is released from the pancreas into the bloodstream, blood sugar levels fall back If you have not eaten for a while and blood glucose concentrations keep dropping, the pancreas releases another hormone called glucagon. Glucagon triggers the breakdown of glycogen into glucose, thus pushing blood glucose levels back up to normal. How do we measure blood glucose levels?

Blood sugar or blood glucose are shortened terms for blood sugar concentration or blood glucose level. Most mammals maintain their blood glucose levels at between 3.6 and 5.8 mM (mmol/l). The average human blood glucose level is approximately 90 mg/dl, which is equivalent to 5mM (mmol/l). What are mmol/l and mM? - there are two ways of measuring blood sugar concentrations: By molecular count, which is done in "moles" - mmol/l stands for "millimoles/liter" (millimoles per liter). "mM" means the same as "mmol/l" By weight, which is done in "grams" - mg/dl stands for "milligrams/deciliter" (milligrams per deciliter) The world standard unit for measuring blood sugar concentrations is mmol/l. Our blood glucose levels fluctuate throughout the day After each meal our blood glucose levels rise and then settle down after about an hour. They are at their lowest point before our first meal in the day, which for most people (not shift workers) is breakfast. What is hyperglycemia Persistently higher than normal blood sugar concentrations is known as hyperglycemia.

People with poorly controlled diabetes , Cushing's syndrome and some other illnesses frequently suffer from hyperglycemia. It normally occurs when there is not enough insulin in the body, or the body is not responding to the insulin properly. Without insulin, glucose cannot get into cells, and just accumulates in the bloodstream. The signs and symptoms of hyperglycemia are: Suppressed appetite initially Depending on the severity, there may also be fatigue , lightheadedness, blurred vision, headache and weakness Long-term hyperglycemia may eventually lead to complications that affect the small blood vessels that supply the nerves, kidneys, retina and other organs. There is a risk of becoming blind, developing renal disease, erectile dysfunction , foot ulcers and other illnesses and conditions. It is possible to estimate a person's 10 year risk of retinopathy by measuring their blood glucose levels . Slight blood glucose increase raises heart disease risk - researchers from Copenhagen University Hospital found that after checking data on 80,000 people, that even slightly elevated blood sugar concentrations can eventually lead to a 69% higher risk of ischemic cardiovascular disease. They added that the risk applies to both diabetics and non-diabetics.

One third of community hospital patients have high blood sugar concentrations - experts from Emory University in Atlanta, Georgia, USA, found that from 32% to 38% of all patients in community hospitals suffer from hyperglycemia. They added that people should have their blood glucose levels checked as soon as they are hospitalized, as this would most likely reduce the numbers of hospital complications in surgery and general medicine patients. One study found that higher blood glucose levels can lead to cognitive decline . What is hypoglycemia This is when blood sugar concentrations fall below normal. Most people with hypoglycemia can tell by the symptoms associated with the condition (a significant minority cannot). Individuals with diabetes are not only susceptible to hyperglycemia, but hypoglycemia too. The early signs and symptoms of hypoglycemia are: Tingling lips The hands, and other parts of the body start to tremble The face goes pale (pallor) Sweating Anxiety Accelerated heart rate The human brain is a voracious consumer of glucose, it neither manufactures nor stores glucose - the brain depends completely on glucose coming from the bloodstream. Below are some symptoms linked to severe hypoglycemia: Confusion and disorientation.

A paranoid or aggressive mentality Less commonly - seizures Less commonly - the person loses consciousness In severe cases there is a risk of death, almost exclusively among diabetes patients Hypoglycemia may have several different causes, including: Diabetes - when the patient takes too much insulin Some medications - for example, quinine for the treatment of malaria . Too much alcohol - if you drink too much without having eaten, your liver may not release glycogen. Some illnesses - especially critical ones, such as severe hepatitis and disorders of the kidney. If the kidneys and liver do not work properly, it is harder for the body to break down and excrete medications. Anorexia commonly has hypoglycemia as one of its symptoms. Excessive insulin production - certain illnesses may have insulinoma as one of its symptoms, for example, some tumors produce insulin-like chemicals; in some cases the tumor itself consumes so much glucose that there is not enough for the rest of the body. Gastric bypass surgery patients are more likely to suffer from hypoglycemia. Nesidioblastosis (beta cell enlargement) often results in the overproduction of insulin. Beta cells are the insulin-producing cells in the pancreas.

Disorders of the endocrine system - some pituitary and adrenal gland disorders may lead to abnormally low production and release of some hormones which play a key role in the production of glucose. What is blood glucose monitoring? Blood glucose monitoring refers to the regular testing of glycemia. Glycemia means how much glucose there is in the blood. Blood glucose monitoring is an essential part of good diabetes control. Many have to check several times each day so that they can plan for activities, meals, and when to take their medications. Typically, the diabetes patient tests blood glucose levels with a glucose meter - which comes with lancets (tiny needles), a logbook and test strips. There are several meter manufacturers which make a wide range of different devices - however, they all do the same, measure the patients' blood-glucose levels. A Glucose Meter, test strips, lancet drum and lancing device (black) How to use the glucose meter: Set out the following in front of you - the glucose meter, a test strip, the lancet device, and an alcohol prep pad Wash your hands with warm soapy water Switch on the glucose meter and insert a test strip into it when the device is ready.

Wipe where you plan to prick your finger with an alcohol prep pad. Wait for the alcohol to evaporate Prick your finger with the lancet and gently squeeze until you have a small drop of blood Place the drop of blood on the strip (sometimes at the side) Wait for the glucose meter to process the data Read the result on the glucose meter screen. Depending on what the reading is, follow your doctor's instructions. Keep a log of each glucose reading; this helps the doctors find the best treatment plan for you. With more modern devices, the reading results are automatically stored. Regulatory authorities need to keep a close check on the accuracy of medical devices used for testing blood glucose levels. In 2009, the US FDA (Food and Drug Administration informed that blood glucose meters that used GDH-PQQ test strips could be giving false readings - and that that some patients might have been using too much insulin as a result. In general, patients with diabetes type 2 test their blood sugar concentrations at least once each day. Those needing to take insulin, which includes everyone with diabetes type 1 and some with type 2, have to test their blood several times a day.

If you test your blood according to your doctor's instructions, you are more likely to achieve good diabetes control. Written by Christian Nordqvist Contact our news editors For any corrections of factual information, or to contact our editorial team, please see our contact page . Please note: Any medical information published on this website is not intended as a substitute for informed medical advice and you should not take any action before consulting with a health care professional. For more information, please read our terms of use . Copyright Medical News Today: Excluding email/sharing services explicitly offered on this website, material published on Medical News Today may not be reproduced, or distributed without the prior written permission of Medilexicon International Ltd. Please contact us for further details . Spotlight on: Diabetes Symptoms & Causes of Diabetes | NIDDK Symptoms & Causes of Diabetes What are the symptoms of diabetes? Symptoms of diabetes include numbness or tingling in the feet or hands sores that do not heal unexplained weight loss Symptoms of type 1 diabetes can start quickly, in a matter of weeks. Symptoms of type 2 diabetes often develop slowly—over the course of several years—and can be so mild that you might not even notice them. Many people with type 2 diabetes have no symptoms.

Some people do not find out they have the disease until they have diabetes-related health problems, such as blurred vision or heart trouble . What causes type 1 diabetes? Type 1 diabetes occurs when your immune system, the body’s system for fighting infection, attacks and destroys the insulin -producing beta cells of the pancreas . Scientists think type 1 diabetes is caused by genes and environmental factors, such as viruses, that might trigger the disease. Studies such as TrialNet are working to pinpoint causes of type 1 diabetes and possible ways to prevent or slow the disease. What causes type 2 diabetes? Type 2 diabetes—the most common form of diabetes—is caused by several factors, including lifestyle factors and genes. Overweight, obesity, and physical inactivity You are more likely to develop type 2 diabetes if you are not physically active and are overweight or obese . Extra weight sometimes causes insulin resistance and is common in people with type 2 diabetes. The location of body fat also makes a difference. Extra belly fat is linked to insulin resistance, type 2 diabetes, and heart and blood vessel disease . To see if your weight puts you at risk for type 2 diabetes, check out these Body Mass Index (BMI) charts .

Insulin resistance Type 2 diabetes usually begins with insulin resistance , a condition in which muscle, liver , and fat cells do not use insulin well. As a result, your body needs more insulin to help glucose enter cells. At first, the pancreas makes more insulin to keep up with the added demand. Over time, the pancreas can’t make enough insulin, and blood glucose levels rise. Genes and family history As in type 1 diabetes, certain genes may make you more likely to develop type 2 diabetes. The disease tends to run in families and occurs more often in these racial/ethnic groups: African Americans Native Hawaiians Pacific Islanders Genes also can increase the risk of type 2 diabetes by increasing a person’s tendency to become overweight or obese. What causes gestational diabetes? Hormonal changes, extra weight, and family history can contribute to gestational diabetes. Scientists believe gestational diabetes , a type of diabetes that develops during pregnancy, is caused by the hormonal changes of pregnancy along with genetic and lifestyle factors. Insulin resistance Hormones produced by the placenta contribute to insulin resistance, which occurs in all women during late pregnancy. Most pregnant women can produce enough insulin to overcome insulin resistance, but some cannot.

Gestational diabetes occurs when the pancreas can’t make enough insulin. As with type 2 diabetes, extra weight is linked to gestational diabetes. Women who are overweight or obese may already have insulin resistance when they become pregnant. Gaining too much weight during pregnancy may also be a factor. Genes and family history Having a family history of diabetes makes it more likely that a woman will develop gestational diabetes, which suggests that genes play a role. Genes may also explain why the disorder occurs more often in African Americans, American Indians, Asians, and Hispanics/Latinas. What else can cause diabetes? Genetic mutations , other diseases, damage to the pancreas, and certain medicines may also cause diabetes. Genetic mutations Monogenic diabetes is caused by mutations, or changes, in a single gene. These changes are usually passed through families, but sometimes the gene mutation happens on its own. Most of these gene mutations cause diabetes by making the pancreas less able to make insulin. The most common types of monogenic diabetes are neonatal diabetes and maturity-onset diabetes of the young (MODY). Neonatal diabetes occurs in the first 6 months of life.

Doctors usually diagnose MODY during adolescence or early adulthood, but sometimes the disease is not diagnosed until later in life. Cystic fibrosis produces thick mucus that causes scarring in the pancreas. This scarring can prevent the pancreas from making enough insulin. Hemochromatosis causes the body to store too much iron. If the disease is not treated, iron can build up in and damage the pancreas and other organs. Hormonal diseases Some hormonal diseases cause the body to produce too much of certain hormones, which sometimes cause insulin resistance and diabetes. Cushing’s syndrome occurs when the body produces too much cortisol —often called the “stress hormone.” Acromegaly occurs when the body produces too much growth hormone. Hyperthyroidism occurs when the thyroid gland produces too much thyroid hormone. Damage to or removal of the pancreas Pancreatitis , pancreatic cancer, and trauma can all harm the beta cells or make them less able to produce insulin, resulting in diabetes. If the damaged pancreas is removed, diabetes will occur due to the loss of the beta cells. Medicines Sometimes certain medicines can harm beta cells or disrupt the way insulin works.

These include niacin, a type of vitamin B3 certain types of diuretics, also called water pills anti-seizure drugs Sugars Glucose Glucose is a carbohydrate , and is the most important simple sugar in human metabolism. Glucose is called a simple sugar or a monosaccharide because it is one of the smallest units which has the characteristics of this class of carbohydrates. Glucose is also sometimes called dextrose. Corn syrup is primarily glucose. Glucose is one of the primary molecules which serve as energy sources for plants and animals. It is found in the sap of plants, and is found in the human bloodstream where it is referred to as "blood sugar". The normal concentration of glucose in the blood is about 0.1%, but it becomes much higher in persons suffering from diabetes. When oxidized in the body in the process called metabolism, glucose produces carbon dioxide, water, and some nitrogen compounds and in the process provides energy which can be used by the cells. The energy yield is about 686 kilocalories (2870 kilojoules) per mole which can be used to do work or help keep the body warm.

This energy figure is the change in Gibbs free energy ΔG in the reaction, the measure of the maximum amount of work obtainable from the reaction. As a primary energy source in the body, it requires no digestion and is often provided intravenously to persons in hospitals as a nutrient. Energy from glucose is obtained from the oxidation reaction C6H12O6 + 6O2 --> 6CO2 + 6H2O where a mole of glucose (about 180 grams) reacts with six moles of O2 with an energy yield ΔG = 2870 kJ. The six moles of oxygen at STP would occupy 6 x 22.4L = 134 liters. The energy yield from glucose is often stated as the yield per liter of oxygen, which would be 5.1 kcal per liter or 21.4 kJ per liter. This energy yield could be measured by actually burning the glucose and measuring the energy liberated in a calorimeter. But in living organisms, the oxidation of glucose contributes to a series of complex biochemical reactions which provides the energy needed by cells.

The first step in the breakdown of glucose in all cells is glycolysis , producing pyruvate which is the starting point for all other processes in cellular respiration . In cells where oxygen is present ( aerobic respiration ) these processes have been modeled in the TCA or Krebs cycle . A major part of the use of the energy from glucose oxidation is the conversion of ADP to ATP , with the energy-rich molecule ATP being subsequently used as the energy currency of the cell. Glucose is manufactured by plants with the aid of energy from the sun in the process called photosynthesis . This synthesis is carried out in the small energy factories called chloroplasts in plant leaves. The chloroplasts capture the energy from light and fabricate glucose molecules from carbon dioxide from the air and water from the soil. Glucose can also be found in a linear form. The right end of this molecule shows the form of an aldehyde . Go Back Comparison of Glucose and Fructose Glucose and fructose are the two most important simple sugars for human consumption. They have the same molecular formula, C6H12O6, but have different structures.

Each is a carbohydrate which can be considered to be the combination of 6 water molecules and 6 carbon dioxide molecules with the yield of 6 oxygen molecules. They are classified differently as hydrocarbon derivatives , glucose being classified as an aldehyde and fructose as a ketone . The sugars differ in the bond environment of the oxygen atom in the sugar. The differences in the functional groups can be seen more clearly in the linear forms below. Go Back Cellulose Cellulose is a form of carbohydrate in which some 1500 glucose rings chain together. It is the chief constituent of cell walls in living organisms. Wood is mostly cellulose, making cellulose the most abundant type of organic compound on the Earth. Cellulose molecules tend to be straight chains, and the fibers which result from collections of cellulose molecules have the strength to form the supporting structures of plants. Even though human digestion cannot break down cellulose for use as a food, animals such as cattle and termites rely on the energy content of cellulose. They have protozoa and bacteria with the necessary enzymes in their digestive systems. Cellulose in the human diet is needed for fiber.

Carbohydrates - Glucose CARBOHYDRATES Virtual ChemBook Glucose Glucose is by far the most common carbohydrate and classified as a monosaccharide, an aldose, a hexose, and is a reducing sugar. It is also known as dextrose, because it is dextrorotatory (meaning that as an optical isomer is rotates plane polarized light to the right and also an origin for the D designation. Glucose is also called blood sugar as it circulates in the blood at a concentration of 65-110 mg/dL (or 65-110 mg/100 ml) of blood. Glucose is initially synthesized by chlorophyll in plants using carbon dioxide from the air and sunlight as an energy source. Glucose is further converted to starch for storage. Click for larger image Ring Structure for Glucose: Up until now we have been presenting the structure of glucose as a chain. In reality, an aqueous sugar solution contains only 0.02% of the glucose in the chain form, the majority of the structure is in the cyclic chair form.

Since carbohydrates contain both alcohol and aldehyde or ketone functional groups, the straight-chain form is easily converted into the chair form - hemiacetal ring structure. Due to the tetrahedral geometry of carbons that ultimately make a 6 membered stable ring , the -OH on carbon #5 is converted into the ether linkage to close the ring with carbon #1. This makes a 6 member ring - five carbons and one oxygen. Steps in the ring closure (hemiacetal synthesis): 1. The electrons on the alcohol oxygen are used to bond the carbon #1 to make an ether (red oxygen atom). 2. The hydrogen (green) is transferred to the carbonyl oxygen (green) to make a new alcohol group (green). The chair structures are always written with the orientation depicted on the left to avoid confusion. Hemiacetal Functional Group: Carbon # 1 is now called the anomeric carbon and is the center of a hemiacetal functional group. A carbon that has both an ether oxygen and an alcohol group is a hemiacetal. Glucose Vs. Dextrose | LIVESTRONG.COM Glucose Vs.

Dextrose Last Updated: Jun 17, 2015 Jamie Yacoub Jamie Yacoub is a clinical outpatient Registered Dietitian, expert in nutrition and author of her cookbook "Modern Guide to Food and Eating: Low Glycemic Recipes". She obtained a Bachelor of Science in clinical nutrition from UC Davis and an MPH in nutrition from Loma Linda University. Yacoub then completed her dietetic internship as an intern for a Certified Specialist in sports nutrition and at a top-100 hospital. Fresh honey with honeycomb and fruit Photo Credit Zoonar/j.wnuk/Zoonar/Getty Images Glucose and dextrose are both simple sugars or monosaccharides. The words "glucose" and "dextrose" are often used interchangeably. There is a difference between glucose and dextrose, however. Mirror-Image Molecules Glucose is present in nature in two different molecular arrangements known as isomers. The isomers of glucose contain the same molecules, but they are in two different arrangements that mirror each other -- much like how your hands mirror each other. The two isomers of glucose are named L-glucose and D-glucose.

Dextrose is D-glucose and may be referred to as dextrose or glucose because dextrose is actually a form of glucose. D for Dextrose Dextrose or D-glucose is the form of glucose found naturally in foods such as fruit and honey. It is also derived from plants, like corn, for use as a sweetener in foods. According to the Sugar Association, dextrose is crystalline glucose, and a majority of dextrose in foods is derived from cornstarch. If dextrose has been added to a food, it may be listed on the ingredients list as "rice sugar," "wheat sugar" or "corn sugar," depending on the plant source. Manufacturers may also list added dextrose or glucose as "glucose," "dextrose" or other terms containing the word "glucose" or "dextrose." Dextrose is added to many foods including desserts like cake mixes, cookies, custards and sherbets as well as in snack foods like crackers and pretzels. It's in Your Blood Dextrose is also the form of glucose in your blood. It is used as the principal form of energy from carbohydrates in your body.

When people talk about the dextrose in your blood, they may refer to it as blood sugar or blood glucose. In the medical field, dextrose or glucose is also used to describe intravenous fluid, oral tablets or the liquid to be given to patients to raise their blood sugar or supply calories. Too Sweet to Be True Researchers from a company supported by NASA found that L-glucose and D-glucose taste exactly the same, but only D-glucose is metabolized by your stomach and used for energy. For this reason, L-glucose was considered for use as a low-calorie sweetener, and more research was conducted. It turned out that L-glucose was too expensive to produce for this use, however. Related Searches Lose Weight.

Feel Great Change your life with MyPlate by LIVESTRONG.COM GOAL Gain 2 pounds per week Gain 1.5 pounds per week Gain 1 pound per week Gain 0.5 pound per week Maintain my current weight Lose 0.5 pound per week Lose 1 pound per week Lose 1.5 pounds per week Lose 2 pounds per week GENDER Dextrose - definition of dextrose by The Free Dictionary Dextrose - definition of dextrose by The Free Dictionary Related to dextrose: Maltodextrin , sucralose dex·trose (dĕk′strōs′) n. The dextrorotatory form of glucose, C6H12O6·H2O, the naturally occurring form of glucose found in all organisms. Also called dextroglucose. (ˈdɛkstrəʊz; -trəʊs) n (Elements & Compounds) a white soluble sweet-tasting crystalline solid that is the dextrorotatory isomer of glucose, occurring widely in fruit, honey, and in the blood and tissue of animals. Formula: C6H12O6.

Also called: grape sugar or dextroglucose dex•trose (ˈdɛk stroʊs) n. the dextrorotatory form of glucose, occurring in fruits and in animal tissues and commercially obtainable from starch by acid hydrolysis. Also called corn sugar, grape sugar. [1865–70] dex·trose (dĕk′strōs′) A sugar that is the most common form of glucose, found in plant and animal tissues and also derived from starch. ThesaurusAntonymsRelated WordsSynonymsLegend:

Question: What is the form of sugar called "dextrose" also known as?
Answer: Glucose