What Makes Up Glocuse Chant

Glucose, Glucose

This parody (authored by Greg Crowther) is set to the tune of “Sugar, Sugar” and is sung in the third person (written byJeff Barry and Andy Kimand performed byThe Archies). Glucose is a six-carbon sugar with the formula C 6 H 12 O 6. It is the most abundant sugar in nature. The breakdown of glucose results in the release of energy in the form of ATP, which is essential for the proper functioning of many of the body’s cells, particularly muscle cells, when they are broken down. By way of a sequence of events known as glycolysis, glucose is turned into the tricarbon molecule known as pyruvate, which is then converted back into glucose.

The accumulation of three-carbon molecules in the form of lactic acid occurs when pyruvate is generated more quickly than it can be used by the body (lactate).

In addition, a shortage of glycogen (the glucose storage form) is suggested to be a contributing factor to weariness in some cases.

This song explores the nature of this interaction, and it includes a cameo appearance by the lactate molecule itself, which sings the lyric “I’m going to make your muscles hurt,” which is visible in italics in the video below: (This remark makes reference to the now-discredited theory that lactic acid causes muscle discomfort.) Ahhh, sugar, sugar, glucose – what a mouthful!

  1. Carbon dioxide (CO2) is taken from the blood-borne substrate pool.Glucose (monosaccharide sugar) is taken from the blood-borne substrate pool.
  2. I can’t believe how quickly my muscles sucked you into my body.
  3. Ah, glucose – ah, sugar sugar – ah, sugar sugar – You contribute to the production of ATP.
  4. Glucose, you’re an aldehyde sugar, and you’re much sweeter than a woman’s kiss, which is good because I require you for glycolysis.
  5. (My glycogen reserves are practically depleted.) I’ll be in rigor mortis in a matter of seconds if I don’t do something.
  6. I’m losing all of my control over you, sweetie.
  7. No way, not at all!

Yes, I’m drowning in lactate, little one.

I’m going to put a strain on your muscles.

I’m completely submerged in lactate, baby.

Oh, the glucose, the glucose, the sugar, the sugar, The honeymoon period has come to an end.

In any case, pupils will get the most from the song if they actively participate in it rather than simply listening to it.

The song may be the subject of a more extended interaction if the participant (A) learns to sing it with the help of an audio file and/or sheet music as a guide and/or (B) illustrates it using photos, body positions, and/or physical motions.

(1) The subject of this song is glucose.

(2) There are a number of topics covered in this song that are linked to glucose.

(3) What exactly is meant by the phrase “It just takes a little amount of insulin to upregulate GLUT4”?

(5) The song continues with the line, “My glycogen is almost depleted.” What is the relationship between glycogen and glucose?

What exactly is it?

The sentence “I used you up and you left me flat; now I’ll have to get my kicks from fat” is a metaphor for what is meant by this.

(10) In light of the specific material addressed by this song, is there anything crucial that is either missing, confusing, or misrepresentative of the content? If so, what exactly do you want? (There are answers on theanswerspage if you are looking for them.)

Kevin Ahern’s Wildly Popular Metabolic Melodies, Limericks, and Verses

Glucose Makes a Loud Noise 2003 Copyright Protection Kevin Ahern is a professional basketball player (to the tune of ” A Few of My Favorite Things “) Tim Karplus’s recording is available. THERE ALWAYS ARE ALDEHYDE SUGARS AND ALDOES If there is a ketone present, we refer to them as ketoses. Some will construct buildings in the shape of circular circles. Saccharides is capable of some remarkable feats. A ‘P’ is added to the end of a glucose molecule. It should be replenished by ATP energy. F6P is created by rearranging things quickly.

  1. In order for us to be able to run and play DHAP and a few G3Pieces are released once it is broken down by Aldolase.
  2. Adding electrons to the NAD molecule ATP is formed via the reaction of phosphate and ADP.
  3. Making triphosphate is a difficult situation.
  4. Just for the sake of being py-ru-vate As a result, all of the glucose is fractured and bent.
  5. Our cells have reached the breaking point due to pyruvate and lactate.
  6. This marks the conclusion of your glucose’s musical composition.
  7. Break it rather than making it in order to produce ATP.
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Hydrocarbons The basic ‘monomer’ from which general hydrocarbons are constructed is a- -unit.These are joined together in long, straight chains to form molecules such asoctane.Hydrocarbons contain and store a lot of energy in their bonds, and are thus good fuel molecules (gasoline, for example contains a lot of hydrocarbons).However, they are strongly hydrophobic (they ‘hate’ water), so it is very difficult for living cells and organisms to manipulate and use pure hydrocarbons.About the only use for nearly pure hydrocarbons is wax, which is so strongly hydrophobic that it is used as a waterproofing material.
Fatty Acids Fatty acids consist of long, unbranched hydrocarbons with a carboxylic acid group at one end.The number of carbon atoms in a fatty acid molecule is usually even (6, 8, 12, 32, 36, etc.), although it is not impossible to find a fatty acid with an odd number of carbon atoms in its structure.
While the long, hydrocarbon chain of the fatty acid continues to be strongly hydrophobic, the presence of the carboxylic acid group at one end of the molecule adds some hydrophilic properties.Small fatty acids such as propionic acid (with 3 carbon atoms) mixes with water readily, caproic acid (with 6 carbon atoms) is only 0.4 percent soluble in water.
Saturated and Unsaturated Typical animal fatty acids are palmitic (C 16), and stearic (C 18), which have hydrocarbon chains in which each carbon atom is also linked with two hydrogen atoms (-CH 2 -CH 2 -CH 2 -CH 2 -CH 2 -).These are calledsaturatedfatty acids.Animals also contain fatty acids in which there are less hydrogen atoms joined to some of the carbon atoms, and a double bond between two carbon atoms takes their place.These are theunsaturatedfatty acids, such as oleic acid (CH 3 -7 -CH==CH-7 -COOH), which is the most common fatty acid found in nature.Unsaturated fatty acids generally melt at lower temperatures than saturated fatty acids, and the common ones are liquids at room temperatures.There are some fatty acids in which there are more than one double bond, such as linolenic acid.
Neutral Lipids Neutral lipids are very abundant in nature.These molecules consist of one, two or three fatty acid molecules joined to one molecule of glycerol, hence forming mono-, di-, or triglycerides.Fats are insoluble in water, and most animal fats contain mainly palmitic, stearic, palmitoleic, oleic and linoleic fatty acids in their structure.Fatty acids in Animals
Acid Human Cow Pig
Palmitic 23 29 27
Stearicic 6 22 10
Palmitoleic 6
Oleic 50 40 59
Linoleic 10 2 4
approximate composition in molar percentage
Glycerol Glycerol, in its concentrated form, is a very thick, sticky, sweet tasting liquid that dissolves easily and readily in water.It can form more complex molecules by reacting with molecules such as fatty acids, or with inorganic reactive groups, such as phosphate.These compound molecules are calledethers, and use the general nameglycerides.Hence one fatty acid linked to a glycerol molecule is called amonoglyceride.
Phospholipids These are a second class of glycerol based lipids in which (usually) two fatty acid molecules and one phosphate reactive group are all joined to one glycerol molecule.These phospholipids play many roles in cells, but one of their most important is in the cell membrane.

Carbohydrates The carbohydrates are a large, very widely distributed class of compounds found in almost all animals and plants.They are so named because of their basic chemical composition, which is usually some variation on the general formulaCH 2 O.The smallest molecule to be generally considered a carbohydrate is glyceraldehyde, with only three carbon atoms in a short chain.Larger, single, molecules can have up to seven carbon atoms in a chain, but the most common members of this class have 5, or 6 carbon atoms in their structure.The largest molecules are huge polymers of smaller carbohydrate units.The carbohydrate class can be subdivided into three smaller groups,monosaccharides(‘single sugars’),Oligosaccharides(two and three sugars joined together), andPolysaccharides(polymers of many sugars in long chains).
Glucose, a monosaccharide Glucose is a hexose sugar (meaning it has 6 carbon atoms in it’s structure).All the carbon atoms are joined to one another in a chain.Each of the carbon atoms is also joined to at least one hydrogen atom and to one oxygen atom.The presence of all this oxygen in the structure of the glucose molecule ensures that it is strongly hydrophilic (‘loves’ water).Most monosaccharides, like glucose, contain a lot of energy in their bonds, but, unlike the hydrocarbons, they dissolve readily in water.
Cyclic structure of glucose When scientists shone polarized light through a freshly prepared solutions of glucose, they often got very different results from one solution to the next.Sometimes the polarized light would be rotated +112.2 degrees, and sometimes only +18.7 degrees.What was going on?The solution to this puzzle turned out to be the three dimensional structure of the glucose molecule itself.Two different forms of the molecule could exist (calledisomers), both of which had the same chemical structure, but different arrangements of the molecular shape.This, seemingly trivial difference, in molecular structure turned out to be very important when these different types of the glucose molecule participated in ‘joining’ reactions to form larger structures.
Joining sugars together Individual sugar molecules, the monosaccharides, can be used as monomers joined together to form larger structures.For example, two glucose molecules can be joined to form the disaccharide calledmaltose,.Or two different sugars (fructose and glucose) can be joined together to form the disaccharide sucrose.
Polysaccharides The vast majority of carbohydrates in nature are found in the form of very large polymers, made up by joining together various monosaccharide sugars.Glucose is the most abundant sugar used this way, but mannose, galactose, xylose, and arabinose are also used as monomers.Polysaccharides vary in their monosaccharide composition, in the number of monomers in a chain (its molecular weight) and structural features such as branching.Almost all polysaccharides arepolydisperse,, meaning that, even when in a pure form, any given sample of the substance could vary in its size or number of monomer units in its structure.The very common polysaccharidestarchis a mixture of branched chains of glucose that can have as little as a 100 sugars per chain, all the way up to chains as long as 10,000 glucose monomers.
Starch Made by plants as a way of storing chemical energy, starch comes in two common forms.Amyloseis believed to be a long, unbranched chain of alpha-glucose molecules, in which the fourth carbon atom of one sugar is joined to the first carbon atom of the next sugar.Amylopectinis a branched series of glucose chains.Glucose molecules are joined to each other by links between their first and fourth carbon atoms (as above), but then branches occur when other glucose molecules are also joined to the sixth carbon atom of a sugar in the chain.Such a branch occurs about every 24 to 30 units along the chain.
Cellulose These giant molecules are probably the most prevalent and abundant substance in nature.It has been calculated that, of all the organic carbon on the planet, a full 50 percent is in the form of cellulose.This molecule is most commonly found in plants (although a small amount has been found in tunicates) and in its purest form in cotton (about 90 percent cellulose).It is formed when beta-glucose molecules are joined together using their first and fourth carbon atoms.There are no branches in these polysaccharides which can reach lengths of between 300 and over 2,000 units.
Glycogen This polysaccharide molecule is the animal equivalent of starch.It is found stored in the liver and muscles, where it can be seen under the microscope as small particles.Glycogen is a branched molecule, with a new branch occurring about every 10 or so units along the chain, but there is a lot of variety in this molecule both with regards to its size and structure.

BIOdotEDU© 2003, Professor John Blamire

Role of Glucose in Cellular Respiration – Video & Lesson Transcript

Amanda Robb is the instructor. Include a biography Amanda has been a high school science teacher for more than ten years. A Master’s Degree in Cellular and Molecular Physiology from Tufts Medical School and a Master’s Degree in Teaching from Simmons College are the qualifications for this position. In addition, they hold certifications in secondary special education, biology, and physics in the state of Massachusetts. Glucose is necessary for the initiation of the process of cellular respiration.

Learn about the definition of cellular respiration, the role of glucose in cellular respiration, the three phases of cellular respiration, and the significance of glucose. The most recent update was made on December 13, 2021.

What Is Cellular Respiration?

Amanda Robb will be your instructor. Exhibit a resume A high school science teacher for more than a decade, Amanda has a strong background in biology. A Master’s in Cellular and Molecular Physiology from Tufts Medical School, as well as a Master’s in Teaching from Simmons College, are among their qualifications. Their certifications in Massachusetts include secondary special education, biology, and physics. Cellular respiration is aided by glucose, which serves to initiate the process. Take a closer look at the definition of cellular respiration, the role of glucose in cellular respiration, the three phases of cellular respiration, and the significance of glucose in the process.

Glucose in Cellular Respiration

We must first get glucose into our cells in order to initiate the process of cellular respiration. The first step is to consume a carbohydrate-dense diet that is high in glucose. Consider the following scenario: we consume a cookie. During the course of its journey through our digestive system, the cookie is broken down and absorbed into the bloodstream. After that, the glucose goes to our cells, where it is allowed to enter. Once inside, the cells utilize a variety of enzymes, which are tiny proteins that accelerate chemical processes, to convert glucose into a variety of other compounds.

Let’s take a closer look at each of the phases involved in cellular respiration.

Steps of Cellular Respiration

The process of cellular respiration is divided into three steps: glycolysis, the citric acid cycle, and oxidative phosphorylation. The primary function of glucose in each of these phases is to deliver energy to the body through its bonds. Glycolysis is the first step. Glycolysis is the process through which glucose enters the cell. Following that, a series of enzymes transform it into a distinct form known as pyruvate in the cytoplasm, which is the major compartment of the cell. From a single glucose molecule, two pyruvate molecules are generated.

  • NADH is responsible for collecting electrons from the bonds in glucose.
  • As a result, the ultimate goal of glycolysis is to produce a little amount of ATP while also harvesting electrons from the bonds of glucose.
  • The pyruvate molecule is transformed into another molecule known as acetyl Co-A during the citric acid cycle.
  • These processes take place in the mitochondria, which serve as the cell’s powerhouse.
  • All of the electrons collected from glucose and stored in the form of NADH are transferred to the mitochondrial membrane during the last phase of the process.

As a result of this reaction, oxygen mixes with electrons and hydrogen ions to produce water. Without oxygen, glucose would be rendered ineffective, and the cycle of processes that occurs during cellular respiration would become slowed and eventually halt.

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In one spot, you’ll find more than 30,000 video lesson and teaching tools! Lessons on video QuizzesWorksheets Lesson Plans for Classroom Integration Study.com is a website that I would strongly suggest to my peers. A magic wand was waved by my teacher, and the assignment was completed for me. It’s like though it’s a lifeline for me right now.” Back Sign up for a course account to begin learning right away! Over 30 million children all over the world benefit from this resource. Register for a user account.

30 mouth-watering recipes approved by health experts

The capital of the United States of America is Washington, D.C. A snapshot of Earl Grey tea with brandy poached pears taken in Washington, D. C. Debra Lindsey photographed this scene for The Washington Post. Many sugar cravings are caused by an imbalance in blood sugar levels. When you consume sugar, your blood sugar rises, and your body responds by releasing insulin to bring it down to a more manageable level. Often, when insulin lowers your blood sugar level, your body seeks meals that will boost it and give you more energy, which is what happens when this happens.

Foods that prevent excessive insulin release, such as protein and healthy fats, as well as ingesting relatively little quantities of sugar, are essential for maintaining appropriate blood glucose levels in the long term (if any).

Cover the essential nutrients

The capital of the United States of America is Washington, DC. Photographed in Washington, DC, with Earl Grey tea and brandy poached pears. Debra Lindsey took this photograph for The Washington Post. Having a high or low blood sugar level is a common cause of sugar cravings. The body responds to ingested sugar by increasing blood sugar levels and releasing insulin to bring them down to a healthy level. Often, when insulin lowers your blood sugar level, your body seeks meals that will boost it and give you more energy, which is what happens when this occurs.

Foods that prevent excessive insulin release, such as protein and healthy fats, as well as ingesting very little quantities of sugar, are essential for maintaining appropriate blood glucose levels (if any).

Regular meals and snacks are also vital because when you skip a meal, your blood sugar levels plummet.

Hacks to outsmart cravings

Some tips to assist you effectively cut the sugar habit are as follows: 1. Get your day started with a hearty meal. The less sugar you consume first thing in the morning, the more balanced your day will be. It has been proved that eating a high-protein breakfast can help you lose weight. 2. Plan your meals ahead of time to avoid low blood sugar levels during the day. 3.Dehydration might cause you to feel hungry, so drink plenty of fluids to combat this. To make your water more tasty, add lemon, berries, or other fruits to the pitcher.

Consider going for a stroll or getting involved in a project.


Coconut, bananas, frozen grapes, dates, vanilla, raw cacao, and cinnamon are some of the other naturally sweet foods available (which has been shown toreduce sugar cravingsby helping to manage insulin sensitivity).

Furthermore, high-fiber foods such as broccoli, cauliflower, and kale keep you feeling fuller for a longer period of time than many quickly digested items such as cereal, bagels, and other simple carbs.


When you eat something sour, your taste buds are stimulated, and you are less likely to crave sweets.

If sugar has already taken over your body and you want to get off the rough ride, hold on tight because you will most likely experience drug-like withdrawal symptoms for two or three days, and the cravings will most likely last for at least the first week after you stop eating sugar.

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