Monitoring blood glucose levels is an important aspect of managing diabetes. The preprandial glucose level is the glucose level measured before a meal, and it should be 70 - 130 mg/dL. When testing blood glucose levels in a laboratory, two reactions are implemented to determine the concentration of glucose in the blood. First, glucose is broken down in the presence of water and oxygen by the enzyme glucose oxidase to form hydrogen peroxide and gluconic acid. When 4-aminoantipyrine and p-hydroxy benzene sulfonic acid (p-HBS) is added in the presence of peroxidase, the hydrogen peroxide is converted to water and a red quinone imine dye. The concentration of the dye can be measured spectrophotometrically and related back to the initial concentration of glucose. Glucose Oxidase C6H1206 + H20 + 02 glucose H202 + C6H1207 gluconic acid Peroxidase →H20 + Quinone Imine Dye H202 + C11H13N30 + C6H604S 4-aminoantipyrine p-HBS After both reactions have come to completion, the concentration of quinone imine dye in the sample is 5.533 mmol/L. Assuming Reaction 1 runs to 99.1% conversion of glucose and Reaction 2 runs to 98.6% conversion of hydrogen peroxide, what was the original concentration (mmol/L) of glucose in the sample? Does this fall within the desired preprandial glucose range?
Monitoring blood glucose levels is an important aspect of managing diabetes. The preprandial glucose level is the glucose level measured before a meal, and it should be 70 - 130 mg/dL. When testing blood glucose levels in a laboratory, two reactions are implemented to determine the concentration of glucose in the blood. First, glucose is broken down in the presence of water and oxygen by the enzyme glucose oxidase to form hydrogen peroxide and gluconic acid. When 4-aminoantipyrine and p-hydroxy benzene sulfonic acid (p-HBS) is added in the presence of peroxidase, the hydrogen peroxide is converted to water and a red quinone imine dye. The concentration of the dye can be measured spectrophotometrically and related back to the initial concentration of glucose. Glucose Oxidase C6H1206 + H20 + 02 glucose H202 + C6H1207 gluconic acid Peroxidase →H20 + Quinone Imine Dye H202 + C11H13N30 + C6H604S 4-aminoantipyrine p-HBS After both reactions have come to completion, the concentration of quinone imine dye in the sample is 5.533 mmol/L. Assuming Reaction 1 runs to 99.1% conversion of glucose and Reaction 2 runs to 98.6% conversion of hydrogen peroxide, what was the original concentration (mmol/L) of glucose in the sample? Does this fall within the desired preprandial glucose range?
Chemistry
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ISBN:9781305957404
Author:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
Publisher:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
Chapter1: Chemical Foundations
Section: Chapter Questions
Problem 1RQ: Define and explain the differences between the following terms. a. law and theory b. theory and...
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Transcribed Image Text:1. Monitoring blood glucose levels is an important aspect of managing diabetes. The preprandial glucose level is
the glucose level measured before a meal, and it should be 70 - 130 mg/dL. When testing blood glucose levels
in a laboratory, two reactions are implemented to determine the concentration of glucose in the blood. First,
glucose is broken down in the presence of water and oxygen by the enzyme glucose oxidase to form hydrogen
peroxide and gluconic acid. When 4-aminoantipyrine and p-hydroxy benzene sulfonic acid (p-HBS) is added in
the presence of peroxidase, the hydrogen peroxide is converted to water and a red quinone imine dye. The
concentration of the dye can be measured spectrophotometrically and related back to the initial concentration of
glucose.
Glucose Oxidase
C6H1206 + H20 + 02
glucose
H202 + C6H1207
gluconic acid
Peroxidase
H202 + C11H13N30 + C6 H,04S
4-aminoantipyrine p-HBS
H20 + Quinone Imine Dye
After both reactions have come to completion, the concentration of quinone imine dye in the sample is
5.533 mmol/L. Assuming Reaction 1 runs to 99.1% conversion of glucose and Reaction 2 runs to 98.6%
conversion of hydrogen peroxide, what was the original concentration (mmol/L) of glucose in the sample? Does
this fall within the desired preprandial glucose range?
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