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

一水葡萄糖经过加氢可制造山梨醇,医药级一水葡萄糖主要做为口服医药的原(辅)料.

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

一水结晶葡萄糖再继续加工可以制造无水葡萄糖,无水葡萄糖主要用于制造医药针剂和输液.

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

两者水分相差8个点左右，感官上想区分的话，你只有自己分别观察两者的性状后，记忆清楚，以后就能区分了

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

一水葡萄糖口感清凉，性状是是雪白带有光泽的粉末，无水葡萄糖清凉度少且甜度大，性状是白色粉末，光泽度没有一水的高。

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.

加热后看质量是否变化，加热后结晶水会变成水蒸气。

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

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