We know that one of the principal functions of the liver is to maintain at a constant level the quantity of glucose held by the blood, by means of the reserves of glycogen secreted by the hepatic cells.
From these data it can be seen that the presence of glucose or rhamnose at a level of 1.
All carbohydrates are digested in the alimentary canal and absorbed into the blood in the form of simple sugars of the glucose group.
Sidenote: Conversion of glucoseinto glycogen] [Sidenote: Percentage of glucose in blood] The chief function of the liver is to regulate the sugar contained in the blood.
The percentage ofglucose in the blood remains, or should remain about level, averaging .
After the acid has changed the starch into glucose it (the acid) is neutralized with an alkali.
Sidenote: Uses of glucose in the body] The chief use of glucose, and of other forms of digested carbohydrates is in the formation of heat and energy.
But we now see that as important as is a supply of proteid materials, any excess above the body-needs is immediately turned into glucose and urea.
When lactose is digested it combines with water as does cane-sugar, but instead of yielding glucose and levulose, it yields glucose and galactose.
Sidenote: Sources of glucose] Glucose is found in honey, and in nearly all fruits, grains, and sweets.
Levulose, for all practical purposes, may be considered the equivalent of glucose in the human body.
It is precipitated from a watery solution by tannin, or by basic lead acetate; saponification by dilute acids splits it up into glucose and digitaleretin.
The amount of glucose eliminated in diabetes is usually considerable, and is sometimes very large, reaching 500 gm.
It {82} depends upon the fact that glucose is fermented by yeast with evolution of CO{2}.
It behaves the same as glucose with all the ordinary tests, and can be distinguished only by polarization.
To exclude traces of glucose which might be overlooked in the preliminary examination a control test should be carried out in the same manner with omission of step (1).
The amount ofglucose is often very great, sometimes exceeding 8 per cent.
In disease, this change is more or less interfered with, and the amount of glucoserecoverable from the urine is taken as an index of the secretory power of the kidneys.
Glucose is by far the most common, and is the only one of clinical importance.
Purdy's method may then be used as for glucose in the urine (p.
The presence of glucose is the essential feature of the disease.
At the end of fifteen to twenty-four hours fermentation will be complete, and the percentage of glucose can be read off upon the side of the tube.
The starch of potatoes can be converted into glucose by digestion for a few hours with parings of the potato.
Our excise authorities prohibit the entrance of glucose into a brewer's premises in the liquid state.
If chloride, reduce to oxide by boiling with strong potash, then reduce by glucose; or boil the chloride with glucose and sodium carbonate.
Add silver chloride dissolved in ammonia to a boiling solution of one part glucose and three parts sodium carbonate in 40 per cent.
Glucose may also be obtained from cellulose, but the process is too expensive to admit of being practically worked.
The time required for the commencement of the reaction after the boiling of the test liquid is in inverse proportion to the amount of glucose present.
But Cyon and Aladoff remind us that it is not mere dilatation of the hepatic vessels, but increased velocity in the movement of the blood, which deranges the sugar-assimilating function and causes glucose to appear in the urine.
Starch is also quickly transformed into glucose by the action of the diastase of malt, which indeed Liebig employed.
So, too, when glucose is ingested as such, it is converted by the glucose ferment into maltose in the stomach and intestines.
The glucose thus formed is not assimilable, but passes off into the circulation and the urine.
Finally, excess of glucose will also hold in solution cuprous oxide, so that the suspected urine should not be added in too large a quantity at a time, but rather drop by drop.
It is better, I think, that the starch, or a considerable part of the starch, be converted into glucosebefore the admixture.
In the stillness of the night, when others slept, these affectionate little twins crept into the glucose syrup and died.
Even with commercial pastes the action of sun and rain changes the phosphorus and leaches out the glucose until a highly inflammable residue is left.
The phosphorus paste of the drug stores is usually dissolved yellow phosphorus, mixed with glucose or other substances.
On the other hand, by stewing the beloved pears with glucose and wine, I obtained an unforgettable dish, over which a jury of cooks greedily licked its lips.
For truth's sake I must say glucose did not answer as well as we expected.
The paper showed the tendency of the glucose in the over-ripe grape to the vinous ferment, and that the fly delighted in it.
From this the author concludes that the formation of saccharose from glucose takes place entirely in the leaves under the influence of sunlight, and that the saccharose thereupon ascends the cane through the petioles, etc.
The amount ofglucose you use in this prevents it from sugaring.
Put the sugar, glucoseand water in a kettle, stir until it boils, wash down the sides of the kettle with a damp cloth and cook to 240.
If one of your batches shows signs of turning to sugar or gets gritty, simply try it again and use a little more glucose than called for in the recipe.
If your batch is a little too dry, but not too hard, add a trifle moreglucose than the recipe calls for, the next time.
Cook sugar, glucose and water same as in peanut brittle, and when up to 275, remove the thermometer and stir in the butter only, and not the walnuts.
You may substitute corn syrup for glucosein any of these taffies, but you must use a little more than the recipe calls for.
Very few people know howglucose is made and are under the impression that it is an injurious adulteration.
Handle the batch as little as possible while cooling, and cool quickly so as to prevent it from turning to sugar as there is no glucosein the taffy.
If your batch should happen to grain and turn to sugar, put it back in the kettle with a little more glucose and another pint of cream or milk, stir over a slow fire to dissolve, then cook up as before.
Cook sugar, glucose and water to 280, in the same manner as other candies; then take out thermometer and put in the molasses and butter, and a good pinch of salt, and stir constantly after adding these.
Never had a pound of glucose on his premises, nor never will; nothin' but pure sugar.
It is asserted by physiological chemists that saliva, taken from the mouth and kept at normal temperature, will dissolve breads and similar foods and convert the starch in them into maltose, glucose or sugar.
Melt the sugar in the water and glucose and let boil to about 252° F.
For the white layer, put the sugar, water and glucose over the fire, stir until boiling, then add the cocoanut and stir occasionally until a soft ball may be formed when a little of the mixture is dropped upon a cold marble.
Put the sugar, glucose and water over the fire and stir until boiling, then wash down the sides of the saucepan, cover and finish cooking as in making ordinary fondant.
Let the sugar, syrup, glucose and water stand on the back of the range, stirring occasionally, until the sugar is melted, then cover and let boil five minutes.
Heat the sugar, water and glucose to the boiling point, add the cocoanut and stir constantly while cooking to the soft ball degree, or, until a little of the candy dropped on a cold marble may be rolled into a ball.
Then tube a was filled with distilled water, tube b with a solution of glucoseand water, and tube c with a nutrient solution containing nitrogenous matter as well as glucose.
It contains a large proportion of starch, from which glucose (grape sugar) and alcohol are made.
They send their glucose straightway into the circulation combined with acids found in the stomach, and create considerable distress of heartburn and dyspepsia.
Glucose syrup, however, has largely superseded all other table syrups, and is extensively used in brewing, for cheap candies, and for bee food.
The addition of starch-glucose is not held to be an adulteration.
Formerly jams and jellies consisted of nothing but fruit and sugar; now starch-glucose is frequently used by manufacturers as an ingredient.
The complaint which has been made in connection with glucose has not been made against the substance itself, but against the way it was used.
Where glucose is substituted for sugar and used instead of natural sweetening agents, the ruling has been made that its presence should be plainly declared upon the label of the product.
In this country commercial glucose is manufactured from the starch of the Indian corn.
Doolittle of the Federal Board of Food and Drug Inspection, declares that no question of harmfulness has been raised by this board with respect to the use of glucose in food products.
Very often marshmallows--even the sort sold in candy stores of the better class--contain gums and glucose which the amateur would find difficult to handle even if she felt no scruple in their use.
In a porcelain dish diffuse 4 parts of powdered arrowroot and one part of liquid glucose in 200 parts of distilled or rain water and dissolve by heat over an alcohol lamp, stirring all the while.
A small grained sugar may carry some glucose and perhaps escape detection, but the crystals of a large grained sugar will always be brilliant in contrast with its contaminating ingredients, and thus proclaim the fraud.
Glucose or grape sugar now enters largely into the manufacture of many kinds of confectionery, and harmless vegetable colors are used.
And this is substantially the way in which commercial glucose is made.
Glucose sugars melt at one hundred and five degrees, C.
Cane sugar then yields a syrupy mixture of glucose and fructose, which, having been freed from the acid and concentrated, is mixed with water, cooled in ice and calcium hydroxide added.
Ritter, of Rouen, states that glucose or starch-sugar frequently contains arsenic, derived from the sulphuric acid employed in its manufacture being made from arsenical pyrites.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "glucose" in a variety of sentences. We hope that you will now be able to make sentences using this word.
