Glucose concentrations expressed as mg / dL can be converted to mmol / L by dividing by 18. 0 g / dmol ( the molar mass of glucose ).

Glucose and sucrose are also found in varying quantities in various fruits, and indeed sometimes exceed the fructose present.

Glucose, sodium ions and chloride ions are just a few examples of molecules and ions that must efficiently get across the plasma membrane but to which the lipid bilayer of the membrane is virtually impermeable.

Glucose requirements above 10 mg / kg / minute in infants, or 6 mg / kg / minute in children and adults are strong evidence for hyperinsulinism.

The available carbon sources are also important: Glucose inhibits penicillin production, whereas lactose does not.

Commonly-used tracers are 3 -< sup > 3 </ sup > H glucose ( radioactive ), 6, 6 < sup > 2 </ sup > H-glucose ( stable ) and 1 -< sup > 13 </ sup > C Glucose ( stable ).

Glucose metabolism anomalies are the cause of diabetes mellitus.

Glucose and proteins are especially well resorbed, such that the presence of either is evidence of serious problems.

Glucose levels are measured in either:

Glucose molecules are added to the chains of glycogen as long as both insulin and glucose remain plentiful.

Water is removed from the nephrons by osmosis ( and Glucose and other ions are pumped out with active transport ), gradually raising the concentration in the nephrons.

Glucose is the primary source of energy for the body's cells, and blood lipids ( in the form of fats and oils ) are primarily a compact energy store.

Glucose levels are usually lowest in the morning, before the first meal of the day ( termed " the fasting level "), and rise after meals for an hour or two by a few millimolar.

For this reason, it is recommended that malnourished patients receive 100 mg parenteral thiamine, especially when glucose infusions are going to be administered ( Glucose administration promotes decarboxylation of pyruvate, a biochemical reaction which requires thiamine.

Glucose residues are phosphorolysed from branches of glycogen until four residues before a glucose that is branched with a α linkage.

Glucose stores are consequently depleted leading to hypoglycemia.

Glucose and other carbohydrates are part of a wide variety of metabolic pathways across species: plants synthesize carbohydrates from atmospheric gases by photosynthesis storing the absorbed energy internally, often in the form of starch or lipids.

Glucose or rhamnose-glucose combinations are bound to the ends of the aglycone to form the different compounds.

Glucose units are linked in a linear way with α ( 1 → 4 ) glycosidic bonds.

Glucose is now used and both low sulfide and zero sulfide products are available.

Glucose enhances absorption of fructose, so fructose from foods with fructose-to-glucose ratio < 1, like white potatoes, are readily absorbed, whereas foods with fructose-to-glucose ratio > 1, like apples and pears, are often problematic regardless of the total amount of fructose in the food.

* Glucose molecules are assembled in a chain by glycogen synthase, which must act on a pre-existing glycogen primer or glycogenin ( small protein that forms the primer ).

Glucose or glycerol are often used as carbon sources, and ammonium salts or nitrates as inorganic nitrogen sources.

* Glucose loading test ( GLT )-screens for gestational diabetes ; if > 140 mg / dL, a glucose tolerance test ( GTT ) is administered ; a fasting glucose > 105 mg / dL suggests gestational diabetes.

After 2 hours a Glycemia less than 7. 8 mmol / L ( 140 mg / dl ) is considered normal, a glycemia of between 7. 8 to 11. 0 mmol / L ( 140 to 197 mg / dl ) is considered as Impaired Glucose Tolerance ( IGT ) and a glycemia of greater than or equal to 11. 1 mmol / L ( 200 mg / dl ) is considered Diabetes Mellitus.

Glucose levels usually exceed 13. 8 mmol / L or 250 mg / dL.

Glucose levels above 11. 1 mmol / L ( 200 mg / dL ) at 2 hours confirms a diagnosis of diabetes.

Normal Human Glucose Blood Test results should be 70-130 ( mg / dL ) before meals, and less than 180 mg / dL after meals ( as measured by a blood glucose monitor ).

** Glucose > 10 mmol / L

* Sugar Glucose > 10 mmol / L

* Glucose ( mmol / L ) > 10 – 1 point

Glucose has a glycemic index of 100, by definition, and other foods have a lower glycemic index.

Glucose has a glycemic index of 100.

Glucose syrup was the primary corn sweetener in the United States prior to the expanded use of HFCS production.

Glucose syrup was the primary corn sweetener in the United States prior to the expanded use of HFCS production.

Glucose is unique in that it can be used to produce ATP by all cells in both the presence and absence of molecular oxygen ( O < sub > 2 </ sub >).

Glucose and salt solution infusions may be administered ; dialysis is used in serious cases.

Glucose oxidase is widely used for the determination of free glucose in body fluids ( diagnostics ), in vegetal raw material, and in the food industry.

Glucose oxidase is widely used, coupled to peroxidase reaction that vizualizes colorimetrically the formed H < sub > 2 </ sub > O < sub > 2 </ sub >, for the determination of free glucose in sera or blood plasma for diagnostics, using spectrometric assays manually or with automated procedures, and even point of use rapid assays.

* " Glucose Oxidase: A much used and much loved enzyme in biosensors " at University of Paisley

Another method that can be used to apply a thin layer of silver to several objects, such as glass, is to place Tollens ' reagent in a glass, add Glucose / Dextrose, and shake the bottle to promote the reaction.

* Glucose oxidase, an enzyme which is commonly used in glucose biosensors.

Glucose syrup containing over 90 % glucose is used in industrial fermentation < sup > p. 230 </ sup >, but syrups used in confectionery manufacture contain varying amounts of glucose, maltose and higher oligosaccharides, depending on the grade, and can typically contain 10 % to 43 % glucose .< sup > p. 132 </ sup > Glucose syrup is used in foods to soften texture, add volume, prevent crystallization of sugar, and enhance flavor.

Glucose syrup is also widely used in the manufacture of a variety of candy products.