Product Details
| Product Name: D-Glucose Monohydrate | CAS No.: 5996-10-1 |
| EC-No.: 611-920-2 | Min. Order: 1KG |
| Purity: 99.7% | Supply Ability: 1000kg |
| Release date: 2026/06/30 |
D-Glucose monohydrate is the crystalline form of the simple sugar glucose (also known as dextrose) that includes one molecule of water (H?O) per molecule of glucose in its crystal structure. Here's a detailed chemical breakdown:
1. Chemical Formula
Molecular Formula: CX6HX12OX6 ?HX2O
Glucose (anhydrous): C?H??O?
Water: H?O
Molar Mass:
Glucose: 180.16 g/mol
Water: 18.02 g/mol
Total: 198.18 g/mol
2. Chemical Structure
Core Molecule: D-Glucose (an aldose sugar with 6 carbons).
Exists primarily in the cyclic pyranose form (6-membered ring) in solid state.
The "D-" prefix denotes the stereochemistry at C5 (OH group on the right in Fischer projection).
Hydration: The water molecule is stoichiometrically bound in the crystal lattice via hydrogen bonds, but not covalently attached to glucose.
Key Features:
| Property | Description |
|---|---|
| Ring Form | α-D-Glucopyranose (most stable crystalline form) |
| Functional Groups | Hydroxyl (-OH), hemiacetal (anomeric carbon) |
| Hydration Site | Water H-bonds to glucose's OH groups, stabilizing the crystal lattice. |
3. Key Properties
| Property | Value/Description |
|---|---|
| Appearance | White, crystalline powder |
| Solubility | Highly soluble in water (approx. 91 g/100 mL at 25°C) |
| Melting Point | 83°C (decomposes as water is released) → Forms anhydrous glucose |
| Sweetness | ~70% as sweet as sucrose (table sugar) |
| Hygroscopicity | Less hygroscopic than anhydrous glucose due to stabilized hydrate structure |
4. Formation & Stability
Crystallization: Forms when glucose solutions crystallize below 50°C.
Dehydration:
When heated > 50°C → loses H?O → converts to anhydrous β-D-glucose.
Further heating melts anhydrous glucose (mp ~146°C).
5. Applications
Pharmaceuticals: Excipient in tablets (binder/filler) due to stability and low hygroscopicity.
Food Industry:
Sweetener in baked goods, candies, and beverages.
Humectant (retains moisture) in packaged foods.
Medical Use: Intravenous rehydration solutions (provides rapid energy).
Laboratory Reagent: Carbon source in microbial culture media.
6. Difference from Anhydrous Glucose
| D-Glucose Monohydrate | Anhydrous D-Glucose |
|---|---|
| Contains 9.1% bound H?O | 0% water |
| Less hygroscopic | Highly hygroscopic |
| Stable at room humidity | Absorbs moisture from air |
| Lower melting point (83°C) | Melts at 146°C |
7. Safety & Handling
Non-toxic: Generally recognized as safe (GRAS) by FDA.
Precaution: Avoid high temperatures/moisture to prevent caking or premature dehydration.
Why the Monohydrate Form?
The bound water optimizes crystal packing via H-bonding, enhancing stability for storage and transport compared to the more reactive anhydrous form. This makes it preferred in industrial applications where moisture control is critical.



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