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What else can I help you with?
What is the carbohydrate that is found in abundance in mammalian blood?
Glucose
Is Glucose a component of all three dietary disaccharides?
No, glucose is a component of two dietary disaccharides: maltose (glucose + glucose) and lactose (glucose + galactose). Sucrose (glucose + fructose) does not contain glucose.
Can you use glucose in a recipe that calls for liquid glucose?
glucose? i think glucose is a different thing than liquid glucose.
Does a glucose test strip measure the amount of glucose or just presence of glucose?
Just the presence of glucose Just the presence of glucose
What contains more energy glucose or pyruvate?
glucose
Which monosaccharide is present is all 3 disaccharides?
Glucose is the monosaccharide present in all three disaccharides: sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (glucose + glucose).
What is a disaccharide an example of?
Surcose which is a micture of (Glucose + fructose) Lactose..................................(Glucose + galactose) Maltose..................................(Glucose + glucose)
What are two larger molecules made from glucose?
Glucose+glucose=a disaccharide called "maltose" Glucose+lots more glucose=a polysaccharide called "starch"
Do you use glucose in the from of glucose?
Yes, your body uses glucose in the form of glucose. All other sugars are converted into glucose so your body can use them.
What can glucose tests detect?
increased blood glucose (hyperglycemia), decreased blood glucose (hypoglycemia), increased glucose in the urine (glycosuria), and decreased glucose in CSF, serous, and synovial fluid glucose.
In a solution of glucose in water what is glucose?
Glucose is the solute; water is the solvent.
Will powder glucose do the same as liquid glucose?
Powdered glucose and liquid glucose serve similar purposes, but differ in form and handling. Liquid glucose is ready-to-use syrup that adds moisture and texture, while powdered glucose is easier to store and transport but needs dissolving before use. In recipes, powdered glucose can replace syrup by using about 80% of the weight or by dissolving 91 g powder in 100 mL water to make syrup. Both control sweetness and crystallization, especially in confectionery and ice cream.
