Crystalline glucose can be divided into monohydrate glucose (c6h12o6.h2o) and anhydrous glucose (C6H12O6) according to different manufacturing processes Monohydrate crystalline glucose is divided into food grade glucose and pharmaceutical glucose. Food grade glucose is mainly used in food processing industry and vegetable preservation industry

一水葡萄糖經(jīng)過加氫可制造山梨醇,醫(yī)藥級一水葡萄糖主要做為口服醫(yī)藥的原(輔)料.

Glucose monohydrate can be hydrogenated to produce sorbitol. Pharmaceutical grade glucose monohydrate is mainly used as the raw (auxiliary) material of oral medicine

一水結(jié)晶葡萄糖再繼續(xù)加工可以制造無水葡萄糖,無水葡萄糖主要用于制造醫(yī)藥針劑和輸液.

Anhydrous glucose can be produced by continuous processing of monohydrate crystalline glucose. Anhydrous glucose is mainly used for pharmaceutical injections and infusion

兩者水分相差8個點左右，感官上想?yún)^(qū)分的話，你只有自己分別觀察兩者的性狀后，記憶清楚，以后就能區(qū)分了

There is a water difference of about 8 points between the two. If you want to distinguish between them in terms of senses, you can only distinguish them in the future by observing their properties separately and remembering them clearly

一水葡萄糖口感清涼，性狀是是雪白帶有光澤的粉末，無水葡萄糖清涼度少且甜度大，性狀是白色粉末，光澤度沒有一水的高。

Glucose monohydrate tastes cool, and its character is a snow-white powder with gloss. Anhydrous glucose is less cool and sweeter, and its character is a white powder, and its gloss is not as high as that of water.

加熱后看質(zhì)量是否變化，加熱后結(jié)晶水會變成水蒸氣。

After heating, check whether the quality changes. After heating, the crystalline water will turn into steam.

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