Glucose and sugar | Glucose | Sugar
The human body cannot fully function without energy recharge. The source of energy are carbohydrates – special organic substances.
Depending on the presence of structural units in the formula, they are divided into simple and complex. The first include glucose and sugar.
A person without special education often perceives these two concepts as one and the same. However, they are not. To understand the similarities and differences an organic chemistry lesson will help.
Glucose and sugar
A familiar piece of refined sugar, which is usually put in morning tea, chemists call sucrose. In maximum quantities, this compound is found in vegetation or vegetables. The most famous of them are sugarcane and beets.
Once in the body, sucrose is broken down into fructose and glucose. The latter just serves as a quick and necessary energy charge for the uninterrupted operation of internal systems in the human body.
Thus, the glucose content in sugar is confirmed, and sugar itself carries a more voluminous concept.
Glucose
For glucose (glucose, dextrose, D-glucose), an organic compound is taken in the form of odorless colorless crystals, which has a sweet taste and dissolves in water.
As it was studied, glucose received its own description:
- refers to monosaccharides, that is, one carbohydrate is involved in the structure,
- tastes less sweet than sugar
- produced by processing starch,
- it is often called grape sugar for what is found in fruits, berries, honey, vegetables,
- helps relieve stress
- improves performance
- positively affects liver function,
- participates in the restoration of the muscular system,
It is used in medicine in the form of a solution for intravenous administration in ampoules or in dropper bottles.
Glucose is a source of energy for the brain and a stimulator of its activity. Problems with its receipt and assimilation can adversely affect the work of leading organs and systems, and above all – mental abilities.
Sugar
The birthplace of sugar is ancient India. Wild reed beds marked the beginning of the use of the sweet product initially for medical purposes, then for addition to food.
Sucrose in appearance is very similar to glucose. It is a crystalline structure, often white in color, odorless, soluble in water.
Chemical scientists describe the properties of disaccharides:
- consists of two types of carbohydrates (glucose and fructose),
- in terms of sweetness superior to D-glucose,
- sugar on an industrial scale is obtained by processing plant materials in a factory,
- sugar should not be confused with carbohydrates – the latter are a wider class with distinctive characteristics.
Currently, sugar products can be found in two types: cane and beet.
The first consists of brown crystals coated with reed molasses. The percentage of molasses determines the color intensity. This is a more expensive and elite type of natural sweetener. The taste is richly sweet, with the aroma of molasses. May contain impurities, including those that are not healthy.
Beetroot is traditionally present on the dining table of each family. Sugar beet, due to its large supply of disaccharides and unpretentiousness to the growing conditions, has been a source of sweet and inexpensive goods for many years. Finished products that have gone through a complex processing cycle — in the form of granulated sugar, lump refined sugar or confectionery powder — are arriving at the store shelves.