Maillard反应中，高温条件下果糖和葡萄糖在蜂蜜中同鸭肉里的氨基酸反应，生成多种新的分子，增加了菜肴的滋味和颜色。
In the Maillard reaction, at high temperatures, fructose and glucose in the honey reacts with amino acids in the duck, producing a variety of new molecules that add flavor and color.
当细胞内atp含量降低时，AMPK通过一种不同的机制促使葡萄糖进入细胞内氧化利用生成atp。
When AMPK detects low levels of ATP in the cell, it works through a different mechanism to increase how much glucose the cell takes in and USES to create ATP.
单宁酶可水解没食子酸单宁中的酯键和缩酚羧键，生成没食子酸和葡萄糖。
Tannase hydrolyses the ester bonds and depside bonds in gallic acid tannins to release gallic acid and glucose.
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