Glucose is a monosaccharide found in many foods, particularly starches and grains. It is a type of sugar that the body needs to break down into energy. Glucose is a safe nutrient that is one of many types of saccharadies, which all serve different functions in cooking as well as nutrition. Glucose is one of the simplest of these sugars, but there is still a lot of complexity to the molecule between its physical and chemical attributes.
Chemical Structure
Glucose's chemical formula is C6H12O6, which indicates that one molecule of glucose contains six carbon atoms, 12 hydrogen atoms and six oxygen atoms. The atoms can be assembled together to form the molecule in various ways, depending on the specific type of glucose molecule. There are also multiple renderings of the glucose molecule representation that vary slightly from one another, but they do not change the function of the molecule.
Physical Attributes
While glucose is not consumed in its pure form, many products containing glucose in high levels have a sweet flavor to them. Glucose is a stable molecule that is broken down by the body to yield energy and water. Glucose can become unstable and break down at temperatures higher than 122 degrees F, but below this temperature it is solid and stable.
Reactive Qualities
Glucose is only known to react violently to two substances--sodium peroxide and potassium nitrate. The dangers of these reactions is only likely to exist in a laboratory setting when large quantities of pure glucose are present. In everyday life, glucose is a safe compound.
Role in Nutrition
Because glucose is a monosaccharide, it is a simpler form of sugar for the body to break down; in fact, the body has to break down disaccharides and polysaccharides into glucose in order to convert them to energy. The body enters glucose into the bloodstream to help regulate your body's blood sugar levels and provide energy throughout the day, making it a critical nutrient in a daily diet.
