Glucose’s pentaacetate does not react with hydroxylamine, indicating the absence of a free —CHO group. This contradicts the open-chain structure (I) and suggests a different configuration.

Glucose does not react with Schiff’s test or form a hydrogensulphite addition product due to the absence of a free —CHO group. The open-chain structure (I) fails to explain these observations.

The lowest asymmetric carbon atom is considered for assigning the configuration of monosaccharides. In glucose, for example, the comparison is made based on the position of the -OH group on the lowest asymmetric carbon, comparing it to the corresponding position ...

‘D’ and ‘L’ notations in carbohydrate nomenclature indicate the relative configuration of a stereoisomer concerning the known configuration of glyceraldehyde. Compounds chemically correlated to the D isomer of glyceraldehyde are assigned D-configuration, and those correlated to the L isomer are ...

The ‘D’ in D(+)-glucose represents its configuration, specifically indicating its relation to the D isomer of glyceraldehyde. It is not directly related to the optical activity of the compound, which is denoted by the ‘(+)’ symbol representing its dextrorotatory nature.

Glucose’s reaction with hydroxylamine to form an oxime, addition of hydrogen cyanide to give cyanohydrin, and oxidation to form gluconic acid with bromine water all confirm the presence of a carbonyl group (>C = O) as an aldehydic group in ...

The structure of glucose was determined based on evidence such as its molecular formula (C₆H₁₂O₆), formation of n-hexane upon prolonged heating with HI, reactions with hydroxylamine and hydrogen cyanide confirming the carbonyl group, oxidation to gluconic acid, and acetylation yielding ...

Glucose, also known as dextrose, serves as the monomer for larger carbohydrates such as starch and cellulose.

Commercial glucose is obtained by hydrolyzing starch through boiling it with dilute H₂SO₄ at 393 K under pressure. Starch serves as the raw material for this process.

Glucose can be prepared from sucrose by boiling it with dilute HCl or H₂SO₄ in alcoholic solution. The products obtained are equal amounts of glucose and fructose through the hydrolysis of sucrose.