In 1747, the German chemist S. Marggraf isolated glucose for the first time in Berlin, [2] and published this process in 1749 in the article "Chemical Experiments for the extraction of sucrose from Several plants produced in Germany" [3], on page 90: The raisins are softened by wetting them with a small amount of water, then the squeezed juice is pressed, and after purification and concentration, a sugar is obtained. The sugar that Margraf discovered was glucose.
glucose, however, was not named until 1838, when its English name glucose, derived from the French word glucose, was first created by the French professor Eugene-Melchior Peligot (1811-1890). Derived from the German gleukos - unfermented sweet fruit wine, the prefix gluc- is derived from the German glykys, meaning sweet, and the suffix -ose indicates its chemical classification, indicating that it is a carbohydrate.
That same year, The works of Louis JacquesThenard, Joseph Louis Gay-Lussac, Jean-Baptiste Biot and Jean-Baptiste Andre Dumas Baptiste AndreDumas, a group of four French scientists, published a review of Mr Pelligot's scholarly papers, entitled "Inquiries into Nature and the Chemistry of Sugar", which reads on 109 pages: "Substances that come from grapes, starches, honey and even cause diabetes have the same composition and properties, giving this single substance the name glucose."
Because of the importance of glucose in living organisms, understanding its chemical composition and structure became an important topic in organic chemistry in the 19th century. In 1884, Emil Fischer began studying sugar. Only four simple sugars were known at the time: Two kinds of hexaldoses (glucose, galactose), two kinds of hexketoses (fructose, sorbose), they have the same molecular formula C6H12O6, the chemist of the University of Munich Gilani (H.iKhani) initially proved that glucose and galactose are straight chain pentahydroxy aldehydes, fructose and sorbose are straight chain pentahydroxy ketones.
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