Analytes - glucose (dextrose)
glucose (dextrose): CAS No. 50-99-7, C6H12O6, molecular weight 180.16, melting point 146°C, density 1.54gm/mL, vapor pressure 0.00mm Hg at 25°C, water soluble is a white crystalline solid used in confectionary, infant foods, medicine, brewing, wine making, caramel coloring, baking and canning, source of methane by anaerobic fermentation, source of certain amino acids (e.g. lysine) by fermentation and as a nutrient (carbohydrate) replenisher. It is most frequently measured in blood plasma, urine and foods using reversed phase HPLC and GC/MS.