D(+)-Glucose
[CAS# 50-99-7]

Identification

• Classification: API >> Water, electrolyte and acid-base balance regulator >> Glucose drug
• Name: D(+)-Glucose
• Synonyms: D-Glucose anhydrous; Dextrose
• Molecular Formula: C₆H₁₂O₆
• Molecular Weight: 180.15
• CAS Registry Number: 50-99-7
• EC Number: 200-075-1
• SMILES: C([C@H]([C@H]([C@@H]([C@H](C=O)O)O)O)O)O

Properties

• Melting point: 146 ºC
• alpha: 52.75 º (c=10, H2O, NH4OH 25 ºC)
• Water solubility: Soluble

Safety Data

• Hazard Symbols: GHS07 Warning
• Hazard Statements: H315-H319-H335
• Precautionary Statements: P261-P305+P351+P338

Hazard Classification

Hazard	Class	Category Code	Hazard Statement
Chronic hazardous to the aquatic environment	Aquatic Chronic	3	H412
Eye irritation	Eye Irrit.	2B	H320

Discovory and Applicatios

D(+)-glucose, commonly known as glucose or dextrose, was first isolated from raisins in 1747 by German chemist Andreas Marggraf and was one of the first carbohydrates discovered. Its structure and role in metabolic processes were later elucidated, establishing that glucose is essential for life. In nature, glucose is found in fruits, vegetables, and honey and is the main component of carbohydrates such as starch and cellulose. Commercially, D(+)-glucose is produced from starch by enzymatic hydrolysis, where enzymes break starch down into glucose. The process is efficient and affordable, producing high-purity glucose for a variety of applications. It is typically derived from corn or wheat, making it readily available.

Glucose is central to cellular respiration, the process by which cells convert glucose into ATP, the primary energy carrier in biological systems. It is essential for brain function and muscle activity, and maintaining blood sugar levels is critical for homeostasis. Insulin and glucagon regulate glucose metabolism, ensuring energy availability and storage. In addition to energy production, glucose is involved in various metabolic pathways. It is a precursor for the synthesis of nucleic acids, amino acids, and fatty acids. Glucose supports cell growth, repair, and overall function through glycolysis, the pentose phosphate pathway, and glycogenolysis.

Glucose is widely used as a sweetener in the food industry. It has a natural, slightly sweet flavor and is often used in confectionery, beverages, and baked goods. Its role in enhancing flavor and providing energy makes it a key ingredient in many foods.

In fermentation, glucose is the primary substrate for the production of alcohol, vinegar, and biofuels. Yeast and bacteria metabolize glucose to produce ethanol or acetic acid, processes that are essential for brewing, winemaking, and biotechnological applications.

In medical nutrition, glucose is used in intravenous solutions to provide immediate energy and control hypoglycemia. It is a key ingredient in oral rehydration salts, which help restore electrolyte balance and energy in dehydrated patients. Glucose is also used as a filler and stabilizer in pharmaceutical formulations. Glucose is biocompatible and nontoxic, making it suitable for use in tablets, syrups, and as a carrier for active pharmaceutical ingredients.

In industrial biotechnology, glucose is a feedstock for the production of bioplastics and biochemicals. Glucose is fermented to produce biodegradable plastics such as polylactic acid (PLA), which helps achieve sustainable manufacturing practices and reduce dependence on petrochemicals.

In cosmetics, glucose is used as a humectant and emollient to provide moisturization to skin and hair products. Glucose's natural origin and mildness make it an attractive ingredient in sensitive skin formulations.