[P]art of [the] photosynthesis [process] shifts the light energy into energy of several carriers, including a lot of ATP. These energy carriers drive the light-independent reaction, which uses the carbon dioxide and actually makes the glucose.
[I]f the blood sugar drops below about 60 or 65 milligrams per deciliter, people will generally get symptoms, which are some shakiness, feeling of hunger, maybe a little racing of the heart and they will usually be trenchant or if they eat something, it goes away right away.
[I]f blood sugar gets up above 180 to 200, then it exceeds the capacity of the kidneys to reabsorb the glucose and we begin to spill glucose into the urine. And if it gets way up high, up in the 400s or even 500s, it can be associated with some alteration in mental function.
[T]he normal range there is 70 to 100 milligrams per deciliter.
Now when you eat a meal, blood sugar generally rises and in a normal individual it usually does not get above a 135 to 140 milligrams per deciliter.
Glucose is called a simple sugar or a monosaccharide because it is one of the smallest units which has the characteristics of this class of carbohydrates.
The normal concentration of glucose in the blood is about 0.1%, but it becomes much higher in persons suffering from diabetes.
Glucose molecular weight
Molar mass of C6H12O6 = 180.15588 g/mol
Chemically joined together, glucose and fructose form sucrose.
Glucose (C6H12O6) is a hexose -- a monosaccharide containing six carbon atoms. Glucose is an aldehyde (contains a -CHO group).
Glucose is a simple form of sugar that serves as fuel for the body. It is produced when carbohydrate is broken down in the digestive system. It can also be made from protein or fat in the liver and kidney. Glucose is carried by the blood to cells. The amount of glucose in the blood is known as the blood glucose level.