Glucopyranose

D-Glucose
Names
α-D-glucopyranose (chair form).
Haworth projection of α-D-glucopyranose
Fischer projection of D-glucose
Pronunciation	/ˈɡluːkoʊz/, /ˈɡluːkoʊs/
Preferred IUPAC name D-Glucose
Systematic IUPAC name (2R,3S,4R,5R)-2,3,4,5,6-Pentahydroxyhexanal Pentahydroxycyclohexanal
Other names Blood sugar Dextrose Corn sugar D-Glucose Grape sugar
Identifiers
3D model (Jmol)	Interactive image Interactive image
3DMet	B04623
Abbreviations	Glc
Beilstein Reference	1281604
ChEBI	CHEBI:4167^Y
ChemSpider	5589^Y
EC Number	200-075-1
Gmelin Reference	83256
IUPHAR/BPS	4536
KEGG	C00031^N
MeSH	Glucose
PubChem CID	5793
RTECS number	LZ6600000
UNII	5SL0G7R0OK^Y
InChI InChI=1S/C6H12O6/c7-1-2-3(8)4(9)5(10)6(11)12-2/h2-11H,1H2/t2-,3-,4+,5-,6?/m1/s1^Y Key: WQZGKKKJIJFFOK-GASJEMHNSA-N^Y
SMILES OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O C([C@@H]1[C@H]([C@@H]([C@H]([C@H](O1)O)O)O)O)O
Properties
Chemical formula	C₆H₁₂O₆
Molar mass	180.16 g·mol⁻¹
Appearance	White powder
Density	1.54 g/cm³
Melting point	α-D-glucose: 146 °C (295 °F; 419 K) β-D-glucose: 150°C (302°F; 423 K)
Solubility in water	909 g/1 L (25 °C (77 °F))
Magnetic susceptibility (χ)	-101.5·10⁻⁶ cm³/mol
Dipole moment	8.6827
Thermochemistry
Specific heat capacity (C)	218.6 J K⁻¹ mol⁻¹
Std molar entropy (S^o₂₉₈)	209.2 J K⁻¹ mol⁻¹
Std enthalpy of formation (Δ_fH^o₂₉₈)	−1271 kJ/mol
Std enthalpy of combustion (Δ_cH^o₂₉₈)	−2805 kJ/mol
Pharmacology
ATC code	B05CX01 (WHO) V04CA02 (WHO), V06DC01 (WHO)
Hazards
Safety data sheet	ICSC 08655
NFPA 704	1 0 0
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
Y (what is ^YN ?)
Infobox references

Glucose is a simple sugar with the molecular formula C₆H₁₂O₆. Glucose circulates in the blood of animals as blood sugar. It is made during photosynthesis from water and carbon dioxide, using energy from sunlight. It is the most important source of energy for cellular respiration. Glucose is stored as a polymer, in plants as starch and in animals as glycogen.

With 6 carbon atoms, it is classed as a hexose, a subcategory of the monosaccharides. D-Glucose is one of the 16 aldohexose stereoisomers. The D-isomer, D-glucose, also known as dextrose, occurs widely in nature, but the L-isomer, L-glucose, does not. Glucose can be obtained by hydrolysis of carbohydrates such as milk sugar, cane sugar, maltose, cellulose, glycogen, etc. It is commonly commercially manufactured from cornstarch by hydrolysis via pressurized steaming at controlled pH in a jet followed by further enzymatic depolymerization.

In 1747, Andreas Marggraf was the first to isolate glucose. Glucose is on the World Health Organization's List of Essential Medicines, the most important medications needed in a basic health system. The name glucose derives through the French from the Greek γλυκός, which means "sweet," in reference to must, the sweet, first press of grapes in the making of wine. The suffix "-ose" is a chemical classifier, denoting a carbohydrate.

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