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 + C,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?