Maltose

It is the beginning of an important biochemical series, as more glucose units are added it becomes malto-triose, x3 glucos malto-tetrose, x4 glucose et seq.

Long chain molecules of glucose are sometimes called dextrins

However it is when very long chains of glucose are formed that it gets interesting.

Depending upon the arrangement of the units polyglucose forms starch and glycogen or alternatively cellulose.