Description
D-Glucose occurs widely in plants and animals. It is an essential component of carbohydrate metabolism and occurs frequently in the free form along with D-fructose and sucrose. However, the more important forms are those of di- (lactose, maltose, sucrose), tri-, oligo- and polysaccharides (dextrins, starch, cellulose). It is present in significant quantities in honey, wine and beer, and a range of solid foodstuffs such as bread and pastries, chocolate and candies. Measurement of D-glucose is extremely important in biochemistry and clinical analysis, as well as in food analysis; it is mostly determined along with other carbohydrates