Glucose vs. Dextran — What's the Difference?

Glucose is a simple sugar with the molecular formula C6H12O6. Glucose is the most abundant monosaccharide, a subcategory of carbohydrates.

Dextran is a complex branched glucan (polysaccharide derived from the condensation of glucose), originally derived from wine. IUPAC defines dextrans as "Branched poly-α-d-glucosides of microbial origin having glycosidic bonds predominantly C-1 → C-6".

A simple sugar which is an important energy source in living organisms and is a component of many carbohydrates.

Any of a group of branched polysaccharides with various molecular weights that are used to prevent thrombosis, as plasma volume expanders, and as food additives.

A monosaccharide sugar, C6H12O6, that is used by living things to obtain energy through the process of aerobic respiration within cells. It is the principal circulating sugar in the blood of humans and other mammals.

(carbohydrate) A biopolymer of glucose produced by enzymes of certain bacteria; used as a substitute for blood plasma, and as a stationary phase in chromatography.

A colorless to yellowish syrupy mixture of dextrose, maltose, and dextrins containing about 20 percent water, used in confectionery, alcoholic fermentation, tanning, and treating tobacco. Also called starch syrup.

(carbohydrate) A simple monosaccharide (sugar) with a molecular formula of C₆H₁₂O₆; it is a principle source of energy for cellular metabolism.

A variety of sugar occurring in nature very abundantly, as in ripe grapes, and in honey, and produced in great quantities from starch, etc., by the action of heat and acids. It is only about half as sweet as cane sugar. Called also dextrose, grape sugar, diabetic sugar, and starch sugar. See Dextrose.

Any one of a large class of sugars, isometric with glucose proper, and including levulose, galactose, etc.

The trade name of a sirup, obtained as an uncrystallizable reside in the manufacture of glucose proper, and containing, in addition to some dextrose or glucose, also maltose, dextrin, etc. It is used as a cheap adulterant of sirups, beers, etc.

A monosaccharide sugar that has several forms; an important source of physiological energy