DEXTROSE

Dextrose is a simple sugar that is chemically identical to glucose, which is a fundamental source of energy for the body. 
Dextrose is a monosaccharide, meaning it consists of a single sugar unit. 
Dextrose is often derived from corn or other starchy sources through the process of hydrolysis, where complex carbohydrates are broken down into simpler sugars.

CAS Number: 50-99-7
Molecular Formula: C6H12O6
Molecular Weight: 180.16
EINECS Number: 200-075-1

50-99-7, D(+)-Glucose, (2R,3S,4R,5R)-2,3,4,5,6-pentahydroxyhexanal, Dextrose Anhydrous, aldehydo-D-glucose, Glucose Anhydrous, DL-Glucose, 58367-01-4, Glucose, anhydrous, Dextrose, anhydrous, Glucose [JAN], 5SL0G7R0OK, Sirup, Glucose liquid, DTXSID4048729, DTXSID7022910, Sugar, grape, CHEBI:42758, Glucose, liquid, 815-92-9, Glucopur, 8027-56-3, D-GLUCOSE,2-(ACETYLAMINO)-4-O-[2-(ACETYLAMINO)-2-DEOXY-4-O-SULFO-B-D-GALACTOPYRANOSYL]-2-DEOXY-, GLO, (14C)-Glucose, (14C)D-Glucose, (C13)D-Glucose, (U-14C)Glucose, Glucose (C-13), Glucose (C-14), D-(U-14C)Glucose, Glucose, liquid [NF], (U-13C)-D-glucose, Insta-Glucose, D-Glucose, labeled with tritium, NSC-406891, NCGC00159408-02, D-Glucose, labeled with carbon-13, D-Glucose, labeled with carbon-14, Glucose-40, EINECS 200-075-1, NSC 406891, Dextrose (D-glucose), BRN 1724615, GLUCOSE [HSDB], GLUCOSE [INCI], GLUCOSE [MI], GLUCOSE [WHO-DD], UNII-5SL0G7R0OK, UREA-FORMALDEHYDERESIN, D(+)-Glucose;(2R,3S,4R,5R)-2,3,4,5,6-Pentahydroxyhexanal, anhydrous dextrose (open form), GLUCOSE [EP MONOGRAPH], CHEMBL448805, ANHYDROUS DEXTROSE [II], Dextrosum (Glucosum) anhydricum, GZCGUPFRVQAUEE-SLPGGIOYSA-N, DTXCID701436386, D-Glucose;Grape sugar;Glucopyranose, HY-B0389, Tox21_113165, Tox21_200145, MFCD00148912, s2123, AKOS006239080, CCG-266428, DB01914, CAS-50-99-7, NCGC00257699-01, NCGC00386163-02, 19030-38-7, ANHYDROUS DEXTROSE [USP MONOGRAPH], CAS-58367-01-4, SW220288-1, D85170, EN300-109407, AB01274744-01, AB01274744_02, 4-01-00-04302 (Beilstein Handbook Reference), A828386, Q21036645, rel-(2R,3S,4R,5R)-2,3,4,5,6-Pentahydroxyhexanal, (2R,3S,4R,5R)-2,3,4,5,6-pentakis(oxidanyl)hexanal, Z1201619321, 109427F7-ABCA-4F12-91AE-01BC27C22B31, DEXTROSE (CONSTITUENT OF CRANBERRY LIQUID PREPARATION) [DSC]

Dextrose a short form of dextrorotatory glucose, is a stereoisomer of glucose molecule, which is biologically active and whose bottom chiral carbon has its hydroxyl group (OH) located spatially to the right. 
Dextrose is molecule can exist in an open-chain (acyclic) and ring (cyclic) form and has two isomers α- and β-. 
Dextrose is the main source of energy in the form of ATP for living organisms. 

Dextrose is naturally occurring and is found in fruits and other parts of plants in its free state. 
In animals, Dextrose arises from the breakdown of glycogen in a process known as glycogenolysis. 
Dextrose has been used as a standard for the estimation of total sugar in hydrolyzed starch by phenol-sulfuric acid method. 

Dextrose has also been used in the preparation of the liquid media for culturing some yeast cells. 
In addition, Dextrose is used therapeutically in fluid and nutrient replacement, such as glucose syrup and glucose powder. 
Dextrose can be obtained by enzymatic cleavage of starch, so there are multiple sources like sugar cane, sugar beet, corn (corn syrup), potatoes and wheat. 

Today, large-scale starch hydrolysis is used to produce glucose.
Dextrose is a starch-based sugar and is made from refined corn, rice, or wheat.
Dextrose is added to many foods, especially processed foods, to improve their taste.

Dextrose is also used by athletes for instant energy, and in healthcare settings to raise blood sugar and provide emergency hydration and energy.
Dextrose is one of the most important biological compounds found in nature. 
Dextrose is a main product in photosynthesis and is oxidized in cellular respiration. 

Dextrose polymerizes to form several important classes of biomolecules including cellulose, starch, and glycogen. 
Dextrose also combines with other compounds to produce common sugars such as sucrose and lactose. 
The form of Dextrose displayed above is D-D(+)-Glucose. 

The “D” designation indicates the configuration of the molecule. 
The “D” configuration specifies that the hydroxyl group on the number 5 carbon is on the right side of the molecule. 
The mirror image of Dextrose produces another form of D(+)-Glucose called L-D(+)-Glucose.D(+)-Glucose is the most common form of a large class of molecules called carbohydrates. 

Dextroses are the predominant type of organic compounds found in organisms and include sugar, starches, and fats. 
Dextroses, as the name implies, derive their name from D(+)-Glucose,C6H12O6, which was considered a hydrate of carbon with the general formula of Cn(H2O)n, where n is a positive integer. 
Although the idea of water bonded to carbon to form a hydrate of carbon was wrong, the term carbohydrate persisted. 

Dextroses consist of carbon, hydrogen, and oxygen atoms, with the carbon atoms generally forming long unbranched chains. 
Dextroses are also known as saccharides derived from the Latin word for sugar, saccharon.
Dextrose behaves the same way as pure glucose in the body.

All foods are converted to glucose by the body, some at a more rapid rate than others. 
Dextrose is converted rapidly into glucose (blood sugar) and has a high glycaemic index (GI) – the scale which measures how quickly a food or drink raises the levels of sugar in the blood.
This is because dextrose only has one molecule, so there’s no chain for the body to break down. 

Longer chain molecules, such as proteins, take longer to be broken down by the body and as a result, don’t cause the blood sugar to spike in the way that single molecules like dextrose do.
Like all simple sugars, dextrose has a sweet taste which our brains consider ‘rewarding’. 
This makes us seek out its pleasant taste and eat more than we otherwise might – a phenomenon which has been compared to addiction.3

Dextrose is a monosaccharide that occurs in nature and is used by organisms as an energy source. 
Dextrose is the more common enantiomer of L-(–)-glucose (Item No. 20829). 
Anhydrous Dextrose is the anhydrous form of D-glucose, a natural monosaccharide and carbohydrate. 

Dextrose serves to replenish lost nutrients and electrolytes. 
The agent provides metabolic energy and is the primary ingredient in oral rehydration salts (ORS) and is used in intravenous (IV) fluids to provide nutrients to patients under intensive care who are unable to receive them by the oral route. 
Solutions containing dextrose restore blood glucose levels and provide calories and may aid in minimizing liver glycogen depletion and exerts a protein-sparing action. 

Dextrose anhydrous also plays a role in the production of proteins and in lipid metabolism. 
Watery odorless colorless liquid. 
Denser than water and soluble in water. 

Hence sinks in and mixes with water. 
Dextrose is the open chain form of D-glucose. 
Dextrose is a D-glucose and an aldehydo-glucose. 

Dextrose is an enantiomer of an aldehydo-L-glucose.
Dextrose is a simple sugar made from starch. 
Starch is a naturally occurring complex carbohydrate found in many plants, including corn, wheat, rice, and potato. 

The most common source of dextrose is corn starch.
Dextrose, when used as a medication, is given either by mouth (orally) or by injection. 
Dextrose is also known as D-glucose.

Dextrose is used to treat very low blood sugar (hypoglycemia), most often in people with diabetes mellitus. 
Dextrose is given by injection to treat insulin shock (low blood sugar caused by using insulin and then not eating a meal or eating enough food afterward). 
Dextrose works by quickly increasing the amount of glucose in your blood. 

Dextrose is found in foods rich in carbohydrates, such as bread, cereal, potatoes, fruit, pasta, and rice. 
Dextrose is a source of energy, and all the cells and organs in body need glucose to function properly.
Dextrose is also used to provide carbohydrate calories to a person who cannot eat because of illness, trauma, or other medical condition. 

Dextrose is sometimes given to people who are sick from drinking too much alcohol.
Dextrose, also known as D-Glucose, is a simple carbohydrate sugar. 
Dextrose is a monosaccharide, used by nearly every living organism as a source of energy. 

Dextrose (and in turn Glucose) is the primary fuel source for the brain, with low levels associated with negative effects on mental processes. 
The fine texture of Dextrose make it ideal for a wide range of applications. 
As a simple sugar, Dextrose is well-tolerated by most individuals. 

From an athletic performance perspective, when a rapid and constant supply of carbohydrates and calories are needed, dextrose is the go to carbohydrate source. 
Dextrose is a versatile ingredient that is commonly added to pre, intra and post-workout drinks. 
Dextrose is commonly mixed with Protein, Creatine and Pre Workout amino acid blends amongst many other applications.

Dextrose injection is a sterile solution used to provide body with extra water and carbohydrates (calories from sugar). 
Dextrose is used when a patient is not able to drink enough liquids or when additional fluids are needed. 
Dextrose is used in many different medical conditions.

Dextrose is a plant-based ingredient used in food, obtained from cereals (mainly maize and wheat). 
Dextrose is a simple sugar, belonging to the Carbohydrates family.
The human body can quickly use Dextrose as a source of energy to face peak energy needs, as it is amongst the fastest-acting sources of energy.

Food manufacturers use dextrose as a liquid or in powder form after it is dried or crystallized. 
Dextrose has a caloric value of 4 kcal/g (similar to all other carbohydrates).
Dextrose is produced from starch, through a process that uses water to break down complex carbohydrates into smaller molecules. 

In essence, enzymes are added to break down the starch molecules – long chains of bound glucose molecules – into individual glucose/dextrose molecules. 
The reaction is similar to the digestion mechanism in the human body when one eats food containing starch (e.g. in pasta or potatoes).
Dextrose is a kind of simple sugar that is derived from starch and has the chemical formula C6H14O7. 

Starch is a complex carbohydrate that occurs naturally in various plants, including maize, wheat, rice, and potato. 
Corn starch is the most frequent source of Dextrose. 
Dextrose is another name for glucose or Glucon- D. 

Dextrose is a great energy source, which keeps all the cells and organs of the body functioning properly.
Dextrose is widely used in solutions to adjust tonicity and as a sweetening agent.
Dextrose is also used as a wet granulation diluent and binder, primarily in chewable tablets.

Although dextrose is comparable as a tablet diluent to lactose, tablets produced with dextrose monohydrate require more lubrication, are less friable, and have a tendency to harden. 
The mildly reducing properties of dextrose may be used when tableting to improve the stability of active materials that are sensitive to oxidation.
Dextrose is also used therapeutically and is the preferred source of carbohydrate in parenteral nutrition regimens.

Dextrose, commonly known as glucose or Dextrose monohydrate, has several microbiological applications. 
Dextrose is used as a carbon source in microbial culture media to promote the growth and propagation of variety of microorganisms. 
Dextrose is a simple sugar and a primary energy source for bacterial cell metabolism. 

Dextrose can also be used as a supplement in media to enhance the growth and productivity of microorganisms used in fermentation processes, for example, in the production of antibiotics, organic acids, and enzymes. 
Dextrose plays an important role in diauxic growth, which refers to the phenomenon in which bacterial cells preferentially utilize glucose as a carbon source before switching to other energy sources. 
In addition, Dextrose is a common component in numerous selective and differential media formulations used in the identification and characterization of microorganisms.

Dextrose is a carbohydrate with a chemical structure that is classified as a monosaccharide. 
Dextrose is a stereoisomer of glucose and has the same molecular formula (C6H12O6).
Dextrose is a naturally occurring sugar found in various foods, including fruits, vegetables, and honey. 

Dextrose can be derived from the enzymatic hydrolysis of starch, often sourced from corn or wheat.
Dextrose is soluble in water, and the resulting solution is sweet in taste.
In medical contexts, dextrose solutions are often administered intravenously (IV) to provide a source of energy, especially in situations where a patient requires a quick supply of glucose.

Dextrose serves as a source of fermentable sugar in brewing and is also used in the production of certain food products to enhance sweetness and act as a bulking agent.
Dextrose is a rapidly absorbed source of energy, making it suitable for situations where a quick energy boost is required, such as in sports drinks or recovery solutions.
Dextrose solutions are sometimes used in veterinary medicine for fluid therapy, especially in cases of dehydration or energy support.

Dextrose solutions are incompatible with a number of drugs such as cyanocobalamin, kanamycin sulfate, novobiocin sodium, and warfarin sodium. 
Erythromycin gluceptate isunstable indextrose solutions at a pH less than 5.05. 
Decomposition of B-complex vitamins may occur if they are warmed with dextrose.

In the aldehyde form, dextrose can react with amines, amides, amino acids, peptides, and proteins. 
Brown coloration and decomposition occur with strong alkalis.
Dextrose may cause browning of tablets containing amines (Maillard reaction).

Dextrose provides the body with water and sugar. 
Dextrose supplies four calories per gram and contains 9% water by weight. 
Dextrose is often used by people suffering from low blood sugar. 

In a tablet, this ingredient can supply energy to a user. 
Dextrose is used in medicines and the food industry. 
Dextrose is a "reducing sugar" and is used in many food stuffs. 

The elements that affect food are also applicable to a tablet. 
Dextrose can improve the quality of your tablet and provide a pleasant taste. 
Dextrose is economically priced and safe for consumption on a regular basis.

Dextrose also known as Brewing Sugar is suitable for a variety of uses such as all home brewing requirements. 
Dextrose can be used in beers, lagers, wines, ciders and spirits, for both the primary fermentation and priming of bottles/barrels.
Dextrose is a sugar that's a stable, odorless, white crystalline powder or colorless crystal. 

In its pure form, Dextrose has a dextrose equivalency (DE) of 100, which indicates that it's 100% pure Dextrose, not a mixture with other substances as well. 
Dextrose is extensively used in food industry and can provide support in replacing sucrose in baking, dairy products, canned products, chewing gum and preserves. 
Other than this, Dextrose is also used in beverage powders, in caramel coloring and other compositions where it supports extended shelf life of the products. 

The presence of dextrose also supports keeping powdered beverage drinks free flowing. Our Dextrose is made from non-GMO rice.
Dextrose is also known as Glucose which comes from the Greek word glykos which means sweet. 
This sugar is a high source of energy in the body. 

Dextrose is the main sugar manufactured in the body and is chemically considered a simple sugar.
The body makes Dextrose from a number of different elements including, food, protein, fat, and the most comes from carbohydrates. 
Dextrose is the main source of energy for living cells and is carried around the body through the bloodstream. 

In order for the cells to use the glucose they also need insulin.
Dextrose is a popular sweetner which comes from glucose sugar which is refined from corn starch. 
Dextrose is a rapidly absorbed energy and often used as a carrier in water soluble medicines.

Dextrose is a monosaccharide deriving from the processing of corn starch through enzymatic hydrolysis followed by purification, concentration, crystallization and dehydration. 
Dextrose melts perfectly even in cold and lukewarm water, is an excellent substitute for common cooking sugar in the preparation of beer.
Dextrose or glucose is an essential metabolite for brain and muscle cells. 

Dextrose is involved in majority of pathways and the levels are fined tuned by insulin hormone. 
Dextrose is majorly used in cell culture and high levels are detrimental, attenuating mesenchymal stem cell proliferation.

Melting point: 150-152 °C(lit.)
alpha: 52.75 º (c=10, H2O, NH4OH 25 ºC)
Boiling point: 232.96°C (rough estimate)
Density: 1.5440
refractive index: 53 ° (C=10, H2O)
storage temp.: room temp
solubility: H2O: 1 M at 20 °C, clear, colorless
pka: pKa 12.43(H2O,t = 18,)(Approximate)
form: Crystalline Powder
color: White
PH: 5.0-7.0 (25℃, 1M in H2O)
Odor: Odorless
PH Range: 5.9
optical activity: [α]25/D +52.5 to +53.0°(lit.)
Water Solubility: Soluble
λmax: λ: 260 nm Amax: 0.03
λ: 280 nm Amax: 0.02
Merck: 14,4459
BRN: 1281608
Stability: Stable. Substances to be avoided include strong oxidizing agents. Combustible.
InChIKey: WQZGKKKJIJFFOK-DVKNGEFBSA-N
LogP: -2.490 (est)

Dextrose, muscle associated (PYGM), is an important contributor to glycogenolysis. 
Down regulation of Dextrose gene is observed in schizophrenia. 
Mutation in PYGM leads to McArdle disease, a glycogen storage disorder. 

The Dextrose gene is significantly associated with energy production.
Dextrose is naturally occurring and is found in fruits and other parts of plants in its free state. 
Dextrose is used therapeutically in fluid and nutrient replacement.

Dextrose was brought in a horizontal-placed turbo-dryer (VOMM, Mailand, Italy). 
The dehydration occurred at a temperature of between 90° to 150°C in a stream of air of 5 Normalised m3/kg (i.e volume of gas at 0°C and 1 mbar) dextrose and a rotation speed of 1200 min-1.
Dehydration of Glucose Syrup (Dextrose Content 96%).

The Dextrose of D-isoascorbic acid at C5 allows a short biosynthetic pathway from D-glucose, i.e., its 1,5-glucopyranoside, which is oxidized to D-glucono-1,5-lactone by glucose oxidase followed by oxidation at C2 by D-gluconolactone oxidase. 
The immediate oxidation product of Dextrose by gluconolactone oxidase already has reducing activity on, e.g., 2,6-dichlorphenolindophenol. 
Dextrose is rather stable at pH 4. Upon pH shift, this compound spontaneously converts to D-isoascorbic acid. 

The unidentified immediate oxidation product could be Dextrose, which rearranges via a reversible transesterification reaction to the 1,4-lactone followed by an irreversible enolization to D-isoascorbic acid. 
The formation of Dextrose as the result of 2-keto-D-glucono-1,5-lactone hydrolysis was not reported. 
The oxidation of the 1,4-lactone by Dextrose might also occur to some extent, since D-glucono-1,5-lactone shows a tendency to slowly rearrange to the 1,4-lactone at pH[4and the D-gluconolactone oxidase of Penicillium cyaneofulvum accepts both D-glucono-1,5-lactone and the corresponding 1,4-lactone . 

This reaction would directly deliver the keto-isomer of Dextrose. 
The sequence of the reactions from D-glucose to D-isoascorbic acid, first oxidation at C1, then oxidation at C2 (C1, C2), is similar to the naturally evolved Asc biosynthesis from L-galactose or L-gulose.
In pharmaceuticals, Dextrose is used as an excipient, serving as a filler or diluent in the formulation of tablets and capsules. 

Dextrose provides bulk to the pharmaceutical product.
Dextrose is sometimes included in energy drinks and sports nutrition products to provide a quick source of carbohydrates for energy replenishment during physical activities.
Beyond its uses in the food and pharmaceutical industries, Dextrose may have applications in various industrial processes, such as in the production of certain chemicals and fermentation processes.

Dextrose is compatible with a wide range of ingredients, and its versatility makes it a common choice in formulations where its physical and chemical properties are beneficial.
The use of Dextrose in food and pharmaceutical products is subject to regulatory standards and guidelines set by health authorities in different countries.
Dextrose is a source of calories, providing approximately 4 calories per gram. 

This caloric content is considered in dietary planning and nutritional labeling.
Proper storage conditions, including protection from moisture, are important to maintain the quality and shelf life of Dextrose. 
Storage in a cool, dry place is typically recommended.

In the fermentation industry, Dextrose is used as a substrate for the production of various bio-based products, including ethanol, organic acids, and certain pharmaceuticals.
Dextrose can be used in the canning industry to preserve the color, flavor, and texture of certain fruits and vegetables.
In the dairy industry, Dextrose may be used in the production of dairy products to enhance sweetness, texture, or as a fermentation substrate in the production of cultured products.

Dextrose may find applications in cosmetic and personal care products, where its humectant properties can help maintain moisture in certain formulations.
Due to its sweet taste, Dextrose is used as a flavor enhancer in various food products, contributing to the overall palatability of the final product.
Dextrose is hygroscopic, meaning it has the ability to absorb and retain moisture. 

This property is utilized in certain applications where moisture control is important.
In non-food industrial processes, Dextrose may be used in applications such as the production of bio-based chemicals, plastics, and other industrial materials.
In pharmaceuticals, Dextrose is used as a sweetening agent in oral dosage forms like syrups, suspensions, or chewable tablets to improve the taste of the medication.

Dextrose can contribute to the gel formation in certain food products, such as jams and jellies, providing the desired texture and consistency.
The use of Dextrose in food products is often driven by its ability to contribute to desirable qualities such as sweetness, texture, and moisture retention.
Dextrose is commonly used in medical settings, especially in intravenous (IV) solutions. 

Dextrose helps replenish blood sugar levels in individuals who are dehydrated, malnourished, or experiencing low blood sugar levels. 
Dextrose is also used during certain medical procedures and surgeries.
Dextrose is sometimes included in sports drinks and supplements to provide a quick source of energy for athletes. 

Due to its rapid absorption, Dextrose can help replenish glycogen stores and provide a quick boost of energy during intense physical activity.
Dextrose is used in the food industry as a sweetener, especially in baked goods, desserts, and processed foods. 
Dextrose can enhance flavor and contribute to browning in certain baked products.

Dextrose is commonly used in brewing beer. 
Dextrose is added to the wort to provide fermentable sugars for yeast during the fermentation process, leading to the production of alcohol.
Dextrose is used in certain pharmaceutical formulations as a bulking agent or an excipient in the production of tablets and capsules.

In the chemical industry, dextrose is used as a precursor in the production of various chemicals, including sorbitol and ascorbic acid.
Dextrose has a high glycaemic index, which means it quickly increases the blood sugar levels. 
Dextrose is therefore an excellent source of energy.

Dextrose is used in the dehydration and freeze-drying processes for preserving and extending the shelf life of certain food products.
In some food products, Dextrose may serve as an acidity regulator, helping to control and balance the pH levels.
As a humectant, Dextrose can help retain moisture in baked goods, preventing them from becoming dry and improving their shelf life.

Dextrose can be used to activate enzymes in certain food processing applications, contributing to the modification or enhancement of specific reactions.
Dextrose is assigned various food additive codes, including E numbers such as E1200 (Polydextrose) and E1201 (Polyvinylpyrrolidone).
In home cooking and culinary applications, Dextrose may be used as a sweetener and ingredient in recipes to achieve specific taste and texture profiles.

In certain food processing applications, Dextrose may act as a drying agent, helping to create powdered or granulated products.
Dextrose is used in various biochemical applications, including cell culture media, where it serves as a carbon source for cell growth.
In the pharmaceutical industry, Dextrose is used in the formulation of some artificial tears to provide lubrication for dry eyes.

Dextrose brewing sugar, often referred to as "corn sugar" or "glucose" can be used in place of white sugar "sucrose" in either fermentation or for priming beer when bottling or kegging. 
Dextrose is faster to dissolve than white sugar and 100% fermentable. 
Dextrose often referred to as Corn Sugar: Probably the most common of the sugars discussed in brewing, Dextrose or corn sugar is made up almost entirely of glucose/dextrose. 

Dextrose will ferment completely, contributing more alcohol content than a similar amount of malt extract, and will lighten the body and flavor of the brew. 
Corn sugar will also ferment very rapidly, and will thus shorten the time beer will need to spend fermenting. 
The most common use of corn sugar is as a priming sugar during the bottling process.

History Of Dextrose:
Dextrose is the most important and predominant monosaccharide found in nature. 
Dextrose was isolated from raisins by Andreas Sigismund Marggraf (1709–1782) in 1747, and in 1838, Jean-Baptiste-André Dumas (1800–1884) adopted the name glucose from the Greek word glycos meaning sweet. 
Emil Fischer (1852–1919) determined the structure of glucose in the late 19th century. 

Glucose also goes by the names dextrose (from its ability to rotate polarized light to the right), grape sugar, and blood sugar. 
The term blood sugar indicates that glucose is the primary sugar dissolved in blood. 
Glucose’s abundant hydroxyl groups enable extensive hydrogen bonding, and so glucose is highly soluble in water.

Uses Of Dextrose:
Dextrose is the primary fuel for biological respiration. 
During digestion, complex sugarsand starches are broken down into glucose (as well as fructose and galactose) in the small intestine.
Dextrose then moves into the bloodstream and is transported to the liver where glucoseis metabolized through a series of biochemical reactions, collectively referred to as glycolysis.

Dextrose, the breakdown of Dextrose, occurs in most organisms. 
In glycolysis, the final productis pyruvate. 
The fate of pyruvate depends on the type of organism and cellular conditions.

In animals, pyruvate is oxidized under aerobic conditions producing carbon dioxide. 
Underanaerobic conditions in animals, lactate is produced. 
This occurs in the muscle of humansand other animals. 

During strenuous conditions the accumulation of lactate causes musclefatigue and soreness. 
Certain microorganisms, such as yeast, under anaerobic conditions convertpyruvate to carbonic dioxide and ethanol. 
This is the basis of the production of alcohol.

Dextrose also results in the production of various intermediates used in the synthesis of otherbiomolecules. 
Depending on the organism, Dextrose takes various forms, with numerousproducts and intermediates possible.
Dextrose has moisture-binding properties and provides the skin with a soothing effect. 

Dextrose is a sugar that is generally obtained by the hydrolysis of starch.
Dextrose is a corn sweetener that is commercially made from starch by the action of heat and acids or enzymes, resulting in the complete hydrolysis of the cornstarch. 
There are two types of refined commercially available: hydrate, which contains 9% by weight water of crystallization and is the most often used, and anhydrous glucose, which contains less than 0.5% water. 

Dextrose is a reducing sugar and produces a high-temperature browning effect in baked goods. 
Dextrose is used in ice cream, bakery products, and confections. 
Dextrose is also termed corn sugar.

Dextrose is a simple sugar that is present in plants. 
A monosaccharide that may exist in open chain or cyclic conformation if in solution. 
Dextrose plays a vital role in photosynthesis and fuels the energy required for cellular respiration. 

Dextrose is used in various metabolic processes including enzymic synthesis of cyclohexyl-α and β-D-glucosides. 
Can also be used as a diagnostic tool in detection of type 2 diabetes mellitus and potentially Huntington's disease through analysis of blood-glucose in type 1 diabetes mellitus.
Dextrose is used in medical settings to formulate IV solutions for hydration and to address low blood sugar levels (hypoglycemia). 

Dextrose serves as a quick and easily metabolized source of energy.
Dextrose is included in some sports drinks and supplements to provide a rapid source of energy for athletes during intense physical activity.
Dextrose is used as a sweetener in various food products such as baked goods, desserts, candies, and beverages.

Dextrose contributes to browning in certain baked goods.
Dextrose can enhance the flavor profile of certain food products.
Dextrose is used in brewing to provide fermentable sugars for yeast during the fermentation process, contributing to alcohol production.

Dextrose may be used in the pharmaceutical industry as a bulking agent or an excipient in the production of tablets and capsules.
Dextrose serves as a precursor in the production of various chemicals, including sorbitol and ascorbic acid.
Dextrose can be used as a substrate for fermentation processes in various industrial applications.

Dextrose can be used in the canning and preserving of certain food products.
Dextrose is mainly used for its energetic content and low sweetening properties – dextrose has a lower sweetening power than sucrose. 
Dextrose is for example often found in baking products and desserts. 

Dextrose is also used as a natural preservative to extend the shelf life of the product to which it is added, like in fruit jams.
Dextrose is commonly used in the medical sector, in numerous intravenous preparations. 
Dextrose is also used as an oral gel or tablet available over the counter in pharmacies. 

People suffering from diabetes can use dextrose tablets or gels to raise their blood sugar levels quickly.
Whenever used in food, dextrose is labelled as such on the product’s packaging.
Dextrose helps provide carbohydrate calories to those unable to eat due to sickness, trauma, or other medical issues. 

These are sometimes given to alcoholics who are ill. 
Dextrose is used to treat dehydration, hyperkalaemia (increase concentration of potassium in the blood) and hypoglycaemia (decrease blood sugar level). 
Dextrose is cheap and readily accessible, making it an excellent choice for hypoglycemics. 

Dextrose using Dextrose requires careful monitoring of blood sugar levels to prevent high blood sugar symptoms.
Dextrose is commonly used as an ingredient in many microbial culture media for the growth and identification of bacteria, yeasts, and molds from various pharmaceutical, environmental, and food and beverage samples.
Dextrose is a sugar used in food and feed industries.

Dextrose is used to make several intravenous (IV) preparations or mixtures, which are available only at a hospital or medical facility.
Dextrose is used in various concentrations for different purposes. 
For example, a doctor may prescribe dextrose in an IV solution when someone is dehydrated and has low blood sugar. 

Dextrose IV solutions can also be combined with many drugs, for IV administration.
Dextrose is a natural sugar that can be used as a sweetener.
Dextrose is often used as a sweetener in baked products because it helps them brown more easily. 

Dextrose’s also used in wine because it improves the fermentation process. 
Dextrose is also often used to preserve packaged foods and extend their shelf life because it’s not as sweet as other sugars, such as sucrose.
Dextrose Powder is commonly used as a nutritive sweetener.

Dextrose Glucose and Pure dextrose, primarily used in food as a sweetener, especially in baked goods. 
Dextrose is a healthier substitute for sugar, fructose and sucrose. 
Dextrose is also known to lessen baking time with faster rising and browning effects than similar ingredients. 

In the food industry Dextrose Powder is widely used as a nutritional supplement in infant formula. 
Dextrose is also used as a sweetener in the confectionery industry. 
Dextrose is often used as a fermentation substrate in the manufacture of vitamins, amino acids, and other organic products. 

Asides its use as a texturizer in foods, Dextrose is also used as a humectant in dairy products.
Dextrose is used to add cohesiveness to tablet powders; it provides the necessary bonding for the formation of compact tablet mass. 
In addition, Dextrose Powder can be used as vehicles to provide injectable medicines and an active ingredient in different drugs. 

Dextrose is also used to add favorable taste to tablets.
Dextrose is used in the formulation of eye makeup, makeup, skin conditioning, and bathing products. 
Dextrose is also a common ingredient in hair care products. 

Dextrose is widely used as a humectant and flavoring agent in cleansing products.
Dextrose is widely used as an active ingredient in animal injections and nutritional supplement in animal feed. 
Dextrose monohydrate is also used as an antioxidant in leather processing, as sweeteners in pet food and buffering agents in animal products.

Dextrose is a key component in oral rehydration solutions (ORS) and intravenous (IV) fluids used to treat dehydration, especially in cases of diarrhea and vomiting.
Dextrose solutions are administered in emergency situations to rapidly raise blood glucose levels in individuals experiencing severe hypoglycemia (low blood sugar).
Dextrose is included in parenteral nutrition formulations, where nutrients are delivered directly into the bloodstream through intravenous administration. 

This is often done when a person cannot obtain adequate nutrition through oral or enteral means.
In the baking industry, dextrose is used as a sweetener and can enhance the texture and color of baked goods. 
Dextrose is also used in the fermentation process for some types of bread.

Dextrose is commonly used in the production of confectionery items and candies to provide sweetness and texture.
Dextrose can be used in some dairy products, such as ice cream, to improve texture and prevent the formation of ice crystals.
Dextrose is used in certain frozen foods to maintain texture and prevent crystallization.

Dextrose is used as a carrier for flavors and seasonings, helping to evenly distribute and stabilize these ingredients in various food products.
Dextrose is sometimes used in meat and poultry processing to enhance flavor, improve texture, and contribute to the curing process in certain cured meat products.

Dextrose may be used in some cosmetic and personal care products for its humectant properties, helping to retain moisture.
In industrial settings, dextrose can be used as a carbon source in fermentation processes for the production of various chemicals, enzymes, and bio-based products.

Safety Profile Of Dextrose:
Mildly toxic by ingest ion. 
An experimental teratogen. 
Experi mental reproductive effects. 

Questionable carcinogen with experimental tumorigenic data. 
Mutation data reported. 
Potentially explosive reaction with potassium nitrate + sodium peroxide when heated in a sealed container. 

Uxtures with alkali release carbon monoxide when heated. 
When heated to decomposition it emits acrid smoke and irritating fumes.
Dextrose is a simple sugar that can rapidly elevate blood glucose levels when consumed. 

Excessive intake may contribute to hyperglycemia, especially in individuals with diabetes or insulin resistance. 
Monitoring carbohydrate intake is crucial for individuals with these conditions.
Like other sugars, excessive consumption of dextrose can contribute to an increase in calorie intake, potentially leading to weight gain and obesity if not balanced with physical activity and a healthy diet.