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Glucose is the body's premier source of energy, but consuming too much can cause severe health problems. Monitoring glucose intake is essential to maintaining a healthy body and mind.
Conversion of protein or other noncarbohydrate substrates---whether they be of ingested or endogenous origin---into glucose is known as gluconeogenesis. The process occurs primarily in the liver but also in the kidney to a much smaller degree. De novo synthesis of glucose is necessary in order to maintain adequate blood glucose levels for tissues which depend on it exclusively, i.e., red blood cells and the brain (although ketones can partially provide for its energy needs). Gluconeogenesis occurs continuously at various rates, depending on the conditions.
Both fructose and glucose are monosaccharide carbohydrates with the molecular formula C6H12O6. They differ in their molecular structure, which makes them isomers of one another. Specifically, glucose has an aldehyde functional group and fructose has a ketone functional group. Fructose has a sweeter taste than glucose. Food and beverage manufacturerers will often convert glucose into fructose to get a "sweeter" sweetener. The conversion of fructose to glucose is one of the steps required to make high frucutose corn syrup, which is a potent sweetener found in numerous food and beverage products. The enzyme glucose isomerase is required for the conversion…
Lactose is a sugar found in the milk of all mammals. In order for lactose to be taken up by cells, it is first converted into glucose and galactose. This reaction occurs naturally in the gut of mammals. The lowering or loss of this lactase activity in adult animals can lead to lactose intolerance, as the lactose is left undigested and gut bacteria begin using lactose as a food supply. This produces gas, pain, and discomfort. This article will show how to convert lactose to glucose, which has a variety of uses at home and commercially.
