グルコース - 暇つぶしWikipedia

グルコース

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^ “ ⇒Online Etymology Dictionary”. Etymonline.com. 2016年11月25日閲覧。
^ Thenard, Gay-Lussac, Biot, and Dumas (1838) ⇒"Rapport sur un memoire de M. Peligiot, intitule: Recherches sur la nature et les proprietes chimiques des sucres" (Report on a memoir of Mr. Peligiot, titled: Investigations on the nature and chemical properties of sugars), Comptes rendus, 7 : 106?113. ⇒From page 109: "Il resulte des comparaisons faites par M. Peligot, que le sucre de raisin, celui d'amidon, celui de diabetes et celui de miel ont parfaitement la meme composition et les memes proprietes, et constituent un seul corps que nous proposons d'appeler Glucose (1). … (1) γλευχο?, mout, vin doux." It follows from the comparisons made by Mr. Peligot, that the sugar from grapes, that from starch, that from diabetes and that from honey have exactly the same composition and the same properties, and constitute a single substance that we propose to call glucose (1) … (1) γλευχο?, must, sweet wine.
^ (英語) Encyclopedia of Food and Health. Academic Press. (2015). p. 239. .mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation.cs-ja1 q,.mw-parser-output .citation.cs-ja2 q{quotes:"「""」""『""』"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free a,.mw-parser-output .citation .cs1-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited a,.mw-parser-output .id-lock-registration a,.mw-parser-output .citation .cs1-lock-limited a,.mw-parser-output .citation .cs1-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription a,.mw-parser-output .citation .cs1-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon a{background:url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}.mw-parser-output .cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:#d33}.mw-parser-output .cs1-visible-error{color:#d33}.mw-parser-output .cs1-maint{display:none;color:#3a3;margin-left:0.3em}.mw-parser-output .cs1-format{font-size:95%}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}ISBN 9780123849533. https://books.google.com/books?id=O-t9BAAAQBAJ&pg=RA2-PA239
^ Marggraf (1747) "Experiences chimiques faites dans le dessein de tirer un veritable sucre de diverses plantes, qui croissent dans nos contrees" [Chemical experiments made with the intention of extracting real sugar from diverse plants that grow in our lands], Histoire de l'academie royale des sciences et belles-lettres de Berlin, pages 79?90. From page 90: "Les raisins secs, etant humectes d'une petite quantite d'eau, de maniere qu'ils mollissent, peuvent alors etre piles, & le suc qu'on en exprime, etant depure & epaissi, fournira une espece de Sucre." (Raisins, being moistened with a small quantity of water, in a way that they soften, can be then pressed, and the juice that is squeezed out, [after] being purified and thickened, will provide a sort of sugar.)
^ Emil Fischer, Nobel Foundation, https://www.nobelprize.org/prizes/chemistry/1902/fischer/biographical/ 2009年9月2日閲覧。
^ Fraser-Reid, Bert, “van't Hoff's Glucose”, Chem. Eng. News 77 (39): 8
^ ⇒High Blood Glucose and Diabetes Complications: The buildup of molecules known as AGEs may be the key link, American Diabetes Association, (2010), ISSN 0095-8301, ⇒http://forecast.diabetes.org/magazine/features/high-blood-glucose-and-diabetes-complications
^ ⇒http://www.mnc.toho-u.ac.jp/v-lab/aging/doc3/doc3-03-5.html 生体分子に起こる加齢変化 05-異常たんぱく質はなぜ増えるのか？

関連項目.mw-parser-output .side-box{margin:4px 0;box-sizing:border-box;border:1px solid #aaa;font-size:88%;line-height:1.25em;background-color:#f9f9f9;display:flow-root}.mw-parser-output .side-box-abovebelow,.mw-parser-output .side-box-text{padding:0.25em 0.9em}.mw-parser-output .side-box-image{padding:2px 0 2px 0.9em;text-align:center}.mw-parser-output .side-box-imageright{padding:2px 0.9em 2px 0;text-align:center}@media(min-width:500px){.mw-parser-output .side-box-flex{display:flex;align-items:center}.mw-parser-output .side-box-text{flex:1}}@media(min-width:720px){.mw-parser-output .side-box{width:238px}.mw-parser-output .side-box-right{clear:right;float:right;margin-left:1em}.mw-parser-output .side-box-left{margin-right:1em}}ウィキメディア・コモンズには、グルコースに関連するカテゴリがあります。

炭水化物

解糖系

希少糖

銀鏡反応

L-グルコース

2-デオキシ-D-グルコース

グルコン酸

表

話

編

歴
 解糖系

グルコース - グルコース-6-リン酸 - フルクトース-6-リン酸 - フルクトース-1,6-ビスリン酸 - ジヒドロキシアセトンリン酸 - グリセルアルデヒド-3-リン酸 - 1,3-ビスホスホグリセリン酸 - 3-ホスホグリセリン酸 - 2-ホスホグリセリン酸 - ホスホエノールピルビン酸 - ピルビン酸 - アセチルCoA
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