Starch, glycogen, cellulose, and chitin are examples of polysaccharides. Starch is the stored form of sugars in plants and is made up of amylose and amylopectin (both polymers of glucose).

Organic Compounds

Glucose is by far the most common carbohydrate and classified as a monosaccharide, an aldose, a hexose, and is a reducing sugar. It is also known as dextrose, because it is dextrorotatory (meaning that as an optical isomer is rotates plane polarized light to the right and also an origin for the D designation.

These common products make use of organic chemistry:

• Shampoo.
• Gasoline.
• Perfume.
• Lotion.
• Drugs.
• Food and food additives.
• Plastics.
• Paper.

Organic chemicals that are made by living things are called biochemicals. There are four important groups of biochemicals: carbohydrates, lipids, proteins, and nucleic acids. Carbohydrates are biochemicals that are made of one or more simple sugar molecules.

Urea, also known as carbamide, is an organic compound with chemical formula CO(NH2)2.

Human hair is one of the highest nitrogen-containing (~16%) organic material in nature because it is predominantly made up of (nitrogen-containing) proteins.

Dextrose is the molecule d-glucose. Examples of members of the four families of small organic molecules: sugars (e.g., glucose), amino acids (e.g., glycine), fatty acids (e.g., myristic acid), and nucleotides (e.g., adenosine triphosphate, or ATP).

Glucose ― the body’s main source of energy and is found in food such as pasta, whole grain bread, legumes and a range of vegetables. Fructose ― this ‘fruit sugar’ found in foods such as fruit, honey, some vegetables and soft drinks.

monosaccharide

Glucose is a reducing sugar because it belongs to the category of an aldose meaning its open-chain form contains an aldehyde group. The aldehyde group is further oxidized to carboxylic group producing aldonic acid. Thus, the presence of a free carbonyl group (aldehyde group) makes glucose a reducing sugar.

Therefore these polysaccharides are not considered reducing sugars. For example, starch gives a negative test (see below). Note that starch and sucrose are blue, classifying them as non-reducing sugars. That’s enough about what classifies a “reducing sugar” from a “non-reducing sugar”.

Healthy glucose levels are an important part of keeping a body working at its best. Eating a healthy, well-rounded diet, supplemented with exercise, is essential. For some people, though, this isn’t enough. People with diabetes have trouble maintaining healthy and consistent glucose levels.

Glucose side effects a light-headed feeling, like you might pass out; fever; swelling in your hands or feet; or. sweating, pale skin, severe shortness of breath, chest pain.

2. It cools down body temperature. A chill glass of glucose water is the perfect way to stay cool during the heat of summers. Glucose along with water instantly dissolves in the body and prevents your body from dehydration.

While some forms of fruit, like juice, can be bad for diabetes, whole fruits like berries, citrus, apricots, and yes, even apples — can be good for your A1C and overall health, fighting inflammation, normalizing your blood pressure, and more.