Glucose can exist in one of two forms, either in linear form (noncyclic) or in ring form (cyclic). In noncyclic form, glucose contains an aldehyde group on carbon 1 (as a result, glucose is also referred to as an aldohexose), while in ring form, the compound contains an ester functional group on carbon 1. The systematic IUPAC name for glucose is 6-(hydroxymethyl)oxane-2,3,4,5-tetrol. Glucose is a polar molecule due to the presence of several hydroxyl groups along its carbon backbone which gives it the ability to dissolve in aqueous solution. Additionally, as the alcohol groups contain an O-H bond characteristic of hydrogen bonding this allows it to readily form hydrogen bonds with water molecules, thus explaining how it is soluble in water.

Pure Glass is the most successful fermentation, in terms of rates of fermentation and carbon dioxide production. In Williams’ Rehab Brewery, we used the same ratios between the water and the sugar in our Taste of Asia and Pure Glass. We concluded that there was a minimal amount of alcohol being created through the fermentation of dextrose. This can be proven through the measurements of the hydrometer, which determines the alcohol concentration within the solution. Compared to the rest of our menu, yeast fermentation works better on glucose than sucrose or starch. Since glucose is a monosaccharide, there aren’t many or any bonds that need to be broken down. This means it is the fastest and the most efficient sugar to use for alcohol fermentation. This can be shown through the rate of which carbon dioxide was released from the solution.