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.

Monosaccharides are classified into aldoses (containing an aldehyde group) and ketoses (containing a keto group). Aldoses have an aldehyde group, while ketoses have a keto group.

Glucose is found freely in nature and in combined forms. It is present in sweet fruits, honey, and ripe grapes, where it occurs in large amounts.

Monosaccharides are classified into aldoses (containing an aldehyde group) and ketoses (containing a keto group). The nomenclature reflects the presence of these functional groups, with aldoses having an aldehyde and ketoses having a keto group.