D-Glucose Monohydrate NEW

$0.00 25KG

$0.00 1KG

Min. Order1KG
Purity99.7%
Cas No5996-10-1
Supply Ability1000kg
Update time2026-04-13

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Chemical Properties

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	2026/04/13

D-Glucose monohydrate is the crystalline form of the simple sugar glucose (also known as dextrose) that includes one molecule of water (H₂O) per molecule of glucose in its crystal structure. Here's a detailed chemical breakdown:

1. Chemical Formula

Molecular Formula: $C_{6} H_{12} O_{6} \cdot H_{2} O$
Glucose (anhydrous): C₆H₁₂O₆
Water: H₂O
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 H₂O → 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 H₂O	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.