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1.What is Dextrose Anhydrous?

Glucose anhydrous, organic compound, i.e. glucose without water of crystallization. Colorless crystals or white crystalline powder; odorless, sweet taste. Soluble in water, slightly soluble in ethanol. Anhydrous glucose is a nutritional medicine. It can be used to make glucose injection, glucose sodium chloride injection, compound sodium lactate glucose injection and other medicines. The product is readily soluble in water and slightly soluble in ethanol. Specific rotation Take about 10g of the product, weigh it precisely, put it in a 50ml measuring flask, add appropriate amount of water and ammonia test solution 2.0ml Dissolve it, dilute it with water to the scale, shake it well, leave it for 60 minutes, and then measure it according to the law at 25℃ (Appendix VI E), the specific rotation is from +52.6° to +53.2°.

2.How is Dextrose Anhydrous produced?

3.How is Dextrose Anhydrous stored and distributed?

1. Food grade should be transported and stored according to food hygiene requirements. Avoid mixing and transporting, and load and unload lightly when handling to prevent damage to the package. 2. Precautions for safe operation: In places where dust is generated, provide suitable exhaust equipment. General fire protection measures. 3. Storage conditions:Keep sealed and keep away from light Temperature conditions:Room temperature 4. Moisture-proofing:To avoid the bag from breaking, to avoid its moisture and rain, so as to ensure that its properties will not change. To avoid unnecessary losses. 5. Anti-temperature: when under the influence of high temperature, performance, properties will be more or less affected, therefore, in the storage must avoid high temperature. 6. Fire prevention: When storing, pay special attention to fire prevention.

4.What is Dextrose Anhydrous used for?

The production and processing of anhydrous glucose includes five important processes such as loading, dissolving sugar, decoloration, boiling sugar crystallization and crystallization. Decolorization makes use of countless small holes inside the activated carbon to adsorb the impurity sugar and color, and further improve the purity of monohydrate sugar solution. Cooking sugar crystallization is by lowering the temperature, reducing the solubility of sugar, so that the sugar precipitation crystallization. No by evaporating the solvent, increasing the concentration of sugar, so that the sugar precipitated crystals. The saturation of a substance generally decreases with the decrease in temperature, and after a substance is saturated in a solvent, when the solubility of the substance is reduced, crystals are precipitated from the solution, a process called crystallization.