Glykose

Glykose is a term used primarily in German and some other languages as an alternative spelling for the chemical compound glucose. Glucose (C₆H₁₂O₆) is a monosaccharide and is the most common sugar found in nature. It serves as a key source of energy for living organisms, particularly for cells through cellular respiration.

The word glykose derives from the Greek root «glukos», meaning sweet, combined with the suffix that marks it as a carbohydrate. In the International Union of Pure and Applied Chemistry (IUPAC) nomenclature, glucose is one of the most widely studied hexoses. It exists in several stereoisomeric forms, of which D-glucose is the naturally occurring enantiomer found in the human body and in many foods.

In biological systems, glucose is produced from the breakdown of complex carbohydrates such as starch and glycogen. It is transported through the bloodstream and absorbed by cells with the help of insulin. Inside cells, glucose can be oxidized to produce adenosine triphosphate (ATP), the energy currency of life. When excess glucose is present, organisms store it as glycogen in liver and muscle tissues for later use.

Industrially, glucose is used as a raw material in the manufacture of high-fructose corn syrup, pharmaceuticals, and as a feedstock for producing other sugars and sugar derivatives. It also plays a role in the food and beverage industry as a sweetener and in processes such as fermentation where it is converted into ethanol by yeast.

The study of glykose has been central to fields ranging from biochemistry and nutrition science to industrial chemistry, illustrating its importance as both a biological fuel and a chemical building block.