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  #11  
Unread 01-26-2010, 01:31 PM
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Nigeepoo Nigeepoo is offline
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Could there be a big difference in osmolarity? I've had three OGTTs and didn't feel nauseous with any of them. Either UK OGTTs use less glucose than US ones, or I'm well-hard.
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  #12  
Unread 01-26-2010, 01:34 PM
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lylemcd lylemcd is offline
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Could be, I changed the section in the article just to avoid the issue. I'm still not sure I buy it and it could be a concentration thing I guess.
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Unread 01-26-2010, 01:41 PM
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I've been Googling. Osmolarity is inversely proportional to the molecular weight. Therefore sucrose has ~50% the osmolarity of glucose and maltodextrin has very low osmolarity, for a given mass.
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  #14  
Unread 01-26-2010, 06:02 PM
cycomiko cycomiko is offline
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Osmolarity is related to the number of osmotically active particles.

One molecule of glucose

One molecule of sucrose.

One molecule of amylopectin

100g of carbs from glucose provides a similar osmolarity to 200g of CHO from sucrose and XXXg of CHO from amylopectin (depending on the chain length)

Assuming no dissasociation in solution
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Unread 03-20-2014, 06:54 PM
mek42 mek42 is offline
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While not an organic chemist, I hold a master degree in physical chemistry and looked into the difference between D-glucose and L-glucose. D-glucose is also called dextrose and is the metabolically active form that exists in nature. L-glucose is not metabolically active, is reported to taste the same as D-glucose but needs to be synthesized and as such costs a little bit more than D-glucose. Aldrich sells L-glucose for more than $1,000 USD for 25 g. USP grade D-glucose goes for about $50 USD for 250 g.

I'll make sure to get into all of the work Lotto pools now; I'll need to win if I want to make myself pies with L-glucose based sucrose!
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  #16  
Unread 03-21-2014, 06:29 AM
kc2010 kc2010 is offline
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Quote:
Originally Posted by mek42 View Post
...L-glucose is not metabolically active, is reported to taste the same as D-glucose but needs to be synthesized and as such costs a little bit more than D-glucose. Aldrich sells L-glucose for more than $1,000 USD for 25 g. USP grade D-glucose goes for about $50 USD for 250 g.

I'll make sure to get into all of the work Lotto pools now; I'll need to win if I want to make myself pies with L-glucose based sucrose!
Just a little bit more, eh? Would hate to see what it'd have to be for you to label it a lot more.
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  #17  
Unread 03-24-2014, 04:51 PM
mek42 mek42 is offline
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Yeah, I use a little understatement now and then.

Anyhow, it looks like I forgot to mention that when most people say, simply, glucose, they are meaning the D-glucose that is metabolically active.
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