Glucose forms white or colorless solids that are highly soluble in water and acetic acid but poorly soluble in methanol and ethanol. They melt at 146 °C (295 °F) (α) and 150 °C (302 °F) (beta), decompose starting at 188 °C (370 °F) with release of various volatile products, ultimately leaving a residue of carbon.[24] Glucose has a pKa value of 12.16 at 25 °C (77 °F) in water.[25] With six carbon atoms, it is classed as a hexose, a subcategory of the monosaccharides. d-Glucose is one of the sixteen aldohexose stereoisomers. The d-isomer, d-glucose, also known as dextrose, occurs widely in nature, but the l-isomer, l-glucose, does not. Glucose can be obtained by hydrolysis of carbohydrates such as milk sugar (lactose), cane sugar (sucrose), maltose, cellulose, glycogen, etc. Dextrose is commonly commercially manufactured from starches, such as corn starch in the US and Japan, from potato and wheat starch in Europe, and from tapioca starch in tropical areas.[26] The manufacturing process uses hydrolysis via pressurized steaming at controlled pH in a jet followed by further enzymatic depolymerization.[27] Unbonded glucose is one of the main ingredients of honey.[28][29][30][31][32] The term dextrose is often used in a clinical (related to patient's health status) or nutritional context (related to dietary intake, such as food labels or dietary guidelines), while "glucose" is used in a biological or physiological context (chemical processes and molecular interactions), [33][34][35][36] but both terms refer to the same molecule, specifically D-glucose.[35][37] Dextrose monohydrate is the hydrated form of D-glucose, meaning that it is a glucose molecule with an additional water molecule attached.[38] Its chemical formula is C6H12O6 · H2O.[38][39] Dextrose monohydrate is also called hydrated D-glucose, and commonly manufactured from plant starches.[38][40] Dextrose monohydrate is utilized as the predominant type of dextrose in food applications, such as beverage mixes—it is a common form of glucose widely used as a nutrition supplement in production of foodstuffs. Dextrose monohydrate is primarily consumed in North America as a corn syrup or high-fructose corn syrup.[35]