glucose polymer

glucose polymer

A glucose saccharide mixture of 3% glucose, 7% maltose, 5% maltotriose, and 85% polysaccharides of 4 to 15 glucose units, used in oral glucose tolerance tests.
See: oral glucose tolerance test
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Another study (with weight training) demonstrated, for example, that individuals consuming a carbohydrate beverage (10% glucose polymer) performed more series and repetitions compared to those who ingested a placebo solution (Bacurau, 2001).
It has been suggested that because of the lower osmolalities, glucose polymer solutions (such as maltodextrin) are preferable to isocaloric glucose solutions as a source of ingested CHO before and during exercise (16).
Seidman et al [39] have observed similar results with glucose polymer and water which shows increased blood glucose with glucose polymer and increased FFA with water.
Nutritional content of each meal Carbohydrate Carbohydrate Nutren Fruit meals Diabetes * squares ([dagger]) n g ml (g) n (g) 2 30 75 (15) 5 (10) 4 60 150 (30) 10 (20) 6 90 225 (45) 15 (30) 8 120 300 (60) 20 (40) 10 150 375 (75) 25 (50) Carbohydrate, % - 50 33 Carbohydrate Marie Protein Fat meals biscuits content content ([double dagger)] n n (g) g g 2 1 (5) 1.55 1.04 4 2 (10) 3.3 2.08 6 3 (15) 4.95 3.12 8 4 (20) 6.6 4.16 10 5 (25) 8.25 5.2 Carbohydrate, % 17 - - * 11 g carbohydrate/100 ml, 9% glucose polymer. ([dagger]) 2 g carbohydrate/square.
Cellulose, a glucose polymer, produces considerable char, water, carbon dioxide, and many polar organic compounds when pyrolyzed.
The second ingredient after water in NPS is "corn syrup solids," which is a glucose polymer made by the controlled depolymerization of corn starch.
Oxidation rates for ingested carbohydrate of up to 1.5 g per minute can be expected with the ingestion of around 72 g glucose polymer (maltodextrin) and 36 g fructose per hour (Wallis et al., 2005).
Its starch consists of two kinds of glucose polymer: amylose and amylopectin.
Although the percentage of total glucose polymer absorbed from the peritoneal cavity is lower than that of comparable glucose solutions, the total amount of carbohydrates, absorbed can be greater providing a higher caloric load (Mistry, Gokal, & Mallick, 1986).
Starch is a repeating glucose polymer, containing straight amylose chains resistant to water, and high-molecular-weight, branched amylopectin chains.