no doubt the increased movement of the water molecules and the resulting breaking and recombining of the H-OH bridges between water and OH of glucose molecules is one.
Another is the forming of linear sucrose molecules from the cyclic and the expanding intramoleculair volume of the water(expanding volume @ higher T)
This is a general trend for all chemical compounds; the bonds between molecules are weakened at high temperature.
Glucose is easily soluble in water but has a low solubility in methanol.
it will go down
No they do not. Sucrose has a solubility of 203.0g/100mL water at 25oC. Fructose has the highest solubility of the sugars being 375.0g/100mL water at 25oC Glucose has a much lower solubility at 91g/100mL water at 25oC
It cannot be determined because glucose will already deteriorate/decompose at lower temperature. Melting point is for: α-D-glucose: 146 °C (295 °F; 419 K) β-D-glucose: 150 °C (302 °F; 423 K)
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The amount of solute that can dissolve in 100g of solvent will vary as the solubility of different substances vary, but solubility also depends upon other factors such as temperature. For example the solubility for glucose at room temperature is 91g/(100ml).
starch is insoluble whereas glucose is soluble
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It's soluble as it contains glucose. glucose is very soluble in water.
increased blood glucose (hyperglycemia), decreased blood glucose (hypoglycemia), increased glucose in the urine (glycosuria), and decreased glucose in CSF, serous, and synovial fluid glucose.
glucose has less solubility than sodium chloride because of the more OH bonds
The solubility of glucose in water at 25 oC is only 909 g/L.
No, elevated blood glucose with have no effect on temperature.
Glucose is easily soluble in water but has a low solubility in methanol.
Glucagon
No. Lipemia is cholesterol and fat, not glucose.
146