Are glucose and fructose isomers?

Fructose is found in fruit juice and bee syrup, and glucose is found in vegetable and honey syrup. Both are monosaccharides and have the same molecular formula. Isomers refer to substances with the same molecular formula but different structures, and glucose and fructose are such a pair of isomers, just like maltose and sucrose. Compared to fructose, glucose has a higher effect on our body and provides energy to the body.

First, the difference between glucose and fructose.

Glucose and fructose are isomers of each other, glucose is a polyhydroxy aldehyde and fructose is a polyhydroxy ketone. Sweetness: If sucrose is 100, glucose seems to be 85, and fructose seems to be 243. Specific rotation: glucose +52.2, fructose -92. Melting point: glucose 146~150, fructose 102~104. Glucose and fructose both react with phenylhydrazone to produce D-glucose hydrazone. Glucose and fructose can be converted into each other through diastereomerization.

Second glucose.

Glucose, an organic compound, has the molecular formula C6H12O6. It is the most widely distributed and important monosaccharide in nature and is a polyhydroxy aldehyde. Pure glucose is a colorless crystal. It tastes sweet but not as sweet as sucrose (most people cannot taste the sweetness). It is easily soluble in water, slightly soluble in ethanol, and insoluble in ether. Natural glucose aqueous solution rotates optically to the right, so it is called "dextrose". Glucose plays an important role in the field of biology. It is the energy source of living cells and an intermediate product of metabolism, that is, the main energy source for organisms. Plants can produce glucose through photosynthesis. It is widely used in candy manufacturing and medical fields.

Third fructose.

Fructose contains 6 carbon atoms and is also a monosaccharide. It is an isomer of glucose. It exists in large quantities in fruit juice and honey in a free state. Fructose can also combine with glucose to form sucrose. Pure fructose is a colorless crystal with a melting point of 103-105°C. It is not easy to crystallize and is usually a viscous liquid. It is easily soluble in water, ethanol and ether. D-fructose is the sweetest monosaccharide.