Glucose is a monosaccharide or simple sugar, the most common of the naturally occurring sugars. Glucose is a white or colorless, odorless and sweet-tasting substance that is soluble in water. It is 75% as sweet as cane sugar. Glucose can be either in crystalline or powder form.

Glucose is one of the main energy sources for living organisms, both in plants and animals.Glucose is also the primary source of energy for the brain, when glucose is low, psychological processes requiring mental effort is impaired.

When the intake of glucose and other carbohydrates exceeds the amounts immediately required for body activities, the excess is stored as glycogen in the liver and as fat in the fatty tissues. The average adult has 5-6 grams of glucose in the blood (about 1 teaspoon), which will supply the body's energy needs for only about 15 minutes, after that the levels must be replenished from compounds stored in the liver.

Sources of Glucose: Ripe fruits, nectar of flowers, leaves, sap and blood. Various names have been given to these sources of glucose; starch sugar, blood sugar, grape sugar and corn sugar.

Glucose in Diabetic: The insulin regulate the concentration of glucose in the blood, a high blood sugar level is an indication of prediabetic and diabetic conditions. Glucose appears in the urine only when the level of glucose in the blood is much above normal limits, this may occur in diabetes.

Glucose in Normal and Healthy people: In normal individuals, even on high carbohydrate diet, glucose oxidation and conversion to glycogen and fat take place so rapidly that the blood glucose level never rises enough to produce sugar in the urine. But in normal individuals, glucose is found in the urine even when the blood level is normal.

Other Uses of Glucose:

• Sweeteners and Preservatives. Glucose is used in the manufacture of candy and other foods. It is also used as a preservative because the high concentration of sugar inhibits the growth of bacteria.
• Intravenous Feeding. A 5% to 10% solution of glucose is used for intravenous feeding of patients who cannot take sufficient nourishment by mouth.