How to prove that a substance contains glucose

Glucose should be tested with Filin reagent.

The Filin reagent is formulated from a solution of sodium hydroxide with a mass fraction of g ml and a solution of copper sulfate with a mass fraction of g ml. It is combined with soluble reducing sugars (glucose), fructose and maltose) under heated conditions to produce brick-red cuprous oxide precipitates. For this reason, Filin reagents are often used to identify the presence or absence of soluble reducing sugars.

From the perspective of high school biology, it is necessary to clarify the reaction between the filin reagent and the glucose in the monosaccharide to form a brick-red precipitate.

Preparation of Filin reagents:

Liquid A solution with a mass fraction of sodium hydroxide in g ml.

Liquid B A solution with a mass fraction of g ml of copper sulfate.

To use, drop 4 5 drops of solution B into 2 ml of solution A and use immediately after mixing. (Simplified).

This reagent is used in medicine to test for diabetes.

Preparation method: dissolve in 200ml of water, acidify with concentrated sulfuric acid, and then dilute to 500ml with water for later use; Take 173g of potassium sodium tartrate, 71g of NaOH solid dissolved in 400ml of water, and then dilute to 500ml When using, take the same volume of two solutions and mix

I don't know how old you are, I'm a high school student, and I have biology, you can take a look at the experiments in the first unit of the biology book, which tests proteins, reducing sugars, and fats.

The commonly used method for the identification of glucose at home and abroad is the Fehling test. Glucose is an aldose with an aldehyde group in its structure that is reductive, and copper ions can be reduced to red cuprous oxide precipitates in alkaline solution. The test method is not complicated, but the reaction results are different due to the different heating conditions specified in each standard.

In the glucose identification reaction, the sample solution and the test solution are generally mixed in a test tube, and the results are observed after heating in a water bath.

Feilin reagent (NaOH and CUSO4 are mixed, and they should be prepared and used now) to see if they produce brick-red precipitate.

Copper sulphate + sodium hydroxide mix + glucose – after heating in a water bath.

Phenomenon: Blue turns brick-red precipitate.

Iodized wine should work. Iodine wine is used to measure starch, but I think glucose is broken down from starch, so it should be able to do it!

1.Is glucose an organic matter?

As an important nutrient and energy**, glucose is often mentioned in everyday life. So, is glucose organic or inorganic?

First of all, it is important to be clear that "organic" refers to compounds that contain the element carbon, while "inorganic" refers to compounds that do not contain the element carbon. The glucose molecule is composed of three elements, carbon, hydrogen, and oxygen, among which the content of carbon element is higher, so glucose belongs to organic matter. Stupid.

2.Structure and properties of glucose.

The molecular formula of glucose is C6H12O6, and it is a monosaccharide, which means that it contains only one glycan group in its molecule. The molecular structure of glucose is very stable and not easily oxidized, so it is difficult to be decomposed at room temperature and pressure. But if heated to a certain temperature, glucose breaks down and reacts with certain amino compounds to produce amino acids such as lysine and tryptophan.

3.The role of glucose in the living system.

Glucose is one of the main nutrients for humans, animals and plants, as well as an important source of energy**. It undergoes a metabolic process and is converted into ATP, which provides energy to cells. At the same time, under the action of enzymes, glucose can also react with other compounds to produce a variety of substances necessary for life activities.

4.Glucose**.

There are two main types of glucose** that we commonly see: one is obtained from food, such as grapes, apples, oranges and other fruits, and sweets. The other is obtained by the breakdown of glycogen in the body, which is the amount of sugar released by the trembling muscles and liver during light exercise or short-term starvation.

5.Effects of glucose deficiency and excess on health.

Sometimes the lack of glucose in the human body can cause symptoms such as dizziness, unsteady walking, and unclear thinking. This is one of the reasons why some people should not drive or work without breakfast. At the same time, excessive glucose intake will also cause harm to the human body, leading to obesity, diabetes and other diseases.

6.Epilogue.

In the daily diet, it is very necessary to consume glucose in moderation. Of course, special attention needs to be paid to diabetics or the excessive intake of sugar by the human body.

Glucose, an organic compound, with the molecular formula C6H12O6. It is one of the most widely distributed and important monosaccharides in nature, and it is a polyhydroxyaldehyde. Pure glucose is colorless crystals, has a sweet taste but is not as sweet as sucrose, soluble in water, slightly soluble in ethanol, insoluble in ether.

The natural glucose aqueous solution rotates to the right, so it belongs to "dextrose". Glucose has an important position in the field of biology and is the energy of living cells** and the metabolic intermediate, that is, the main energy supplier of living organisms. Plants can rapidly produce glucose through photosynthetic belts.

It has a wide range of applications in the field of confectionery manufacturing and medicine. Glucose has an important position in the field of biology and is the energy of living cells** and the metabolic intermediate, that is, the main energy supplier of living organisms. Plants can produce glucose through photosynthesis.

It has a wide range of applications in the field of confectionery manufacturing and medicine.

Glucose is the most widely distributed and important monosaccharide in nature, and it is a polyhydroxyaldehyde. Pure glucose is colorless crystals, has a sweet taste but is not as sweet as sucrose, soluble in water, slightly soluble in ethanol, insoluble in ether. The natural glucose aqueous solution rotates to the right, so it belongs to "dextrose".

In the narrow sense, organic compounds mainly refer to compounds composed of carbon and hydrogen, which must contain carbon, but do not include carbon oxides and sulfides, carbonic acid, carbonates, cyanide, thiocyanide mode, cyanate, carbide, carboane, carbonyl**, metal-organic ligand complexes without M-C bonds, and some metal-organic compounds (substances containing M-C bonds) and other carbon-containing substances mainly studied in inorganic chemistry.

In 1747, the German chemist S. Marggraf isolated glucose for the first time in Berlin, and in 1749 he published this process in the article "Chemical Experiments on the Extraction of Sucrose from Several Plants Produced in Germany", which wrote on page 90: Moisten the raisins with a small amount of water to soften them, then press the juice that has been squeezed out, and after purification and concentration, a sugar is obtained. The sugar that Magrave discovered was glucose.

The correct method is to copy: three parts of the sample are added with iodine water, and the blue-black color is starch, and the other two parts are sugar. Bromine water was then added to the two sugar samples, which could fade the bromine water to glucose, and not fructose.

It is impossible to distinguish fructose from glucose in silver ammonia solution, because the alkaline conditions can convert fructose into glucose (enol isomerization process), thus reflecting the reducing properties of the aldehyde group, so both fructose and glucose can be silver in silver ammonia solution with similar effects.

This sugar transformation can occur only under alkaline conditions, and fructose cannot be converted into glucose under acidic conditions, so acidic bromine water can only oxidize glucose, but not aldehyde-free fructose, so that the two can be distinguished.

Add iodine solution first, and the starch that turns blue is the starch.

Then add silver ammonium solution, and there is a silver mirror reaction that appears glucose because glucose is an aldehyde sugar, and fructose is ketose.

With the silver mirror reaction, first distinguish the glucose, and then the starch is insoluble in water, and you can distinguish it.

Glucose is reductive and can undergo a silver mirror reaction, while fructose does not.

Starch turns blue when exposed to iodine.

Methods for identifying glucose containing only one molecule: If the test is for reducing sugars in food, such as glucose with film reagent! Made from a mixture of NaOH and CuSO4 heated by water, if there is glucose there will be a brick-red precipitate.

Glucose is a reducing sugar, the most commonly used Filin reagent detection: Mix 2ml of NaOH and 4-5 drops of CuSO4 to make Filin reagent, add glucose and mix well, heat in a water bath, and a brick-red precipitate appears. Filin reagent should be prepared and used at the ready.

Ban's reagent and Benedict reagent can also identify glucose, and the reagent composition and color after the reaction are different.

Chemical properties. Glucose contains five hydroxyl groups, one aldehyde group, and has the properties of polyols and aldehydes. It is easy to decompose when heated under alkaline conditions.

It should be stored tightly closed. After oral administration, it is quickly absorbed, and after entering the human body, it is used by tissues. 1 mol of glucose is completely oxidized by the human body to release 2870 kJ of energy, part of which is converted into 30 or 32 mol ATP, and the rest of the energy is dissipated in the form of heat energy to maintain human body temperature, and can also be converted into glycogen or fat storage through the liver or muscle.

The above content reference: Encyclopedia - glucose.

Glucose is a monosaccharide, people first found that this sugar is more in grapes, so they named it "glucose", in fact, many fruits have glucose, glucose exists in the juice of plants in a free form, especially in fruits and honey. However, the large-scale production of glucose is not extracted from fruits and honey that contain a lot of glucose, because it is too expensive to do so.

In industrial production, glucose is produced from starch contained in corn and potatoes.

In the past, the production method was to hydrolyze the starch contained in corn and potatoes with a concentration of dilute hydrochloric acid at 100 degrees Celsius to generate an aqueous solution of glucose, which could be transported to glucose crystals after concentration. Now the method of enzymatic hydrolysis is almost entirely used to produce glucose, that is, under the action of starch saccharinase, the starch in corn and potato is hydrolyzed, and a glucose aqueous solution with a content of 90 can be obtained, and glucose crystals can be obtained after concentration.

Glucose is a monosaccharide that is widely found in the biological world.

Glucose is the main energy required by the body, which is oxidized into carbon dioxide and water in the body and supplied with heat at the same time, or stored in the form of glycogen, which can promote the detoxification function of the liver and have a protective effect on the liver.

In nature, it is synthesized from water and carbon dioxide through photosynthesis. Since it was originally a crystallization isolated from grape juice, it was given the name "glucose".