Page 13 - phytochemistry I - PharmD Clinical

3- In the management of shock which may follow insulin administration.
4- Osmotic diuretic (I.V., -5% solutions made with physiologic salt solution or Ringer's

solution).

Liquid Glucose

Occurrence:
 Liquid glucose is obtained by the incomplete hydrolysis of starch.
 It is usually prepared by acid hydrolysis of corn starch, the acid

solution is neutralized and filtered until clear. the clear liquid is then
evaporated to the syrupy condition.
 It consists chiefly of dextrose with dextrins, maltose and water.
 It should not contain more than 20% of water.
Properties:
 It is colorless yellowish, thick, syrupy liquid, odorless and has a sweet

taste.
 It is not to be used intravenously.
Uses:
1- As a sweetening agent in food industry and as substitute for sucrose in syrup.
2- Used in massing pills and in the preparation of pilular extracts.

Fructose

 D(-)- fructose, levulose, -D-(-) fructofuranose, -D-(-) Fructopyranose (fruit sugar).

Occurrence:
 Fructose occurs naturally in the plant kingdom in most fruits and in honey.
 It is usually obtained by hydrolysis of sucrose and subsequent separation

of fructose from glucose. It is also obtained by hydrolysis of inulin.
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