Carbohydrates Increasing carbon content

Drug/Food interactions Theophylline elimination is increased (half-life shortened) by a low carbohydrate, high protein diet, and charcoal broiled beef (due to a high polycyclic carbon content). Conversely, elimination is decreased (prolonged half-life) by a high carbohydrate low protein diet. Food may alter the bioavailability and absorption pattern of certain sustained-release preparations. Some sustained-release preparations may be subject to rapid release of their contents when taken with food, resulting in toxicity. It appears that consistent administration in the fasting state allows predictability of effects. 

H NMR data from these seven sites are presented by spectral peak-height ratios in Table III. The sites were listed in order of increasing aromatic plus olefinic carbon percentages. Fulvic acids from all the lake samples are much lower in aromatic plus oleflnic carbon content than those from river samples. These results confirm the hypothesis that autothonous inputs result in dissolved humic substances that have a low aromatic plus oleflnic carbon content. The lake samples also are lower in the ratios of peak 2 (carboxylated chains and aliphatic ketones), peak 3 (carbohydrates), and peak 4 (phenolic tannins and lignins) to peak 1 (branched methyl groups and alicyclic ali-phatics) than are the river samples. 

Natural oils and waxes are mostly mixtures of fatty alcohols, fatty acids and esters of these carbohydrates [27]. Wax content varies greatly among the different varieties of cotton and also same variety grown in different locations. The wax is located on the outside of the cotton fibre and the quantity increases with surface area of cotton [28]. The composition and removal properties of cotton wax are given in Table 1.7. Cotton wax contain carbon (80.38%), hydrogen (14.51%) and TABLE 1.7... 

The complex carbohydrate cellulose, with molecular masses ranging up to 500,000 u, is the principal structural material of plants. When plant life decomposes in the presence of bacteria and out of contact with air, O and H atoms are removed and the approximate carbon content of the residue increases in the progression... 

The use of nitrogen fertilization results in higher content of N-containing compounds, including free amino acids, and also increases in terpene content in wood plants, whilst starch, total carbohydrates, phenylpropanoids and total carbon-based phytochemicals decreased (Koricheva et al., 1998). Higher levels of nitrogen favoured its uptake and increased the nitrate content of the crop, which is critical for salad vegetables and baby foods. 

Benzoic acid, the three monohydroxybenzoic acids, and the three mono-chlorobenzoic acids decreased carbohydrates in barley leaves, and retarded respiration, although none are particularly phytotoxic. Added sucrose increased the output of carbon dioxide, but did not increase the carbohydrate content in the plants. Plant sucrose was depleted.1 7-100... 

The concentrations and dynamics of the near-surface DON and PON pools have been studied at Station ALOHA since 1988. Church et al (2002) reported that the 0—175 m dissolved organic C (DOC) and DON (but not dissolved organic P) increased at rates of 303 and 33 mmol m year respectively, for the period 1993—1999. The accumulated DOM had a mean C N molar ratio of 27.5. By comparison, the C N ratio of isolated HMW-DOM in the North Pacific trades biome is 14—15, suggesting that the highly aged (based on C content) LMW-DOM is more carbon rich (Loh et al, 2004). However, the true C N ratio of the DON pool (as opposed to bulk DOM) is neither known nor easily determined because the DOC and DOC-N, DOC-N-P and DOC-P sub-pools cannot currently be separated. For example, the N content of HMW-DOM isolated from Station ALOHA varied between 0.95 and 1.69 wt% with no clear depth trends between 20 and 4000 m molecular analyses identified carbohydrate and amino acids as major compound classes (Sannigrahi et al, 2005). 

In addition to extraction from solids, supercritical fluids can be used to extract aromatic molecules from liquids. Senorans et al. have utilized carbon dioxide to extract high-quality brandy aroma using a countercurrent supercritical fluid extractor. The aroma quality is influenced by the extraction conditions. Medina and Martinez studied alcohol removal from beverages using supercritical carbon dioxide, to produce beverages with low-alcohol content but sufficient flavor, because of three key benefits 1) water and salts are not appreciably removed by the carbon dioxide 2) proteins and carbohydrates are not extracted or denatured and 3) there is a good control in the aroma recovery. The alcohol removal efficiency increases with the extraction pressure raffinate alcohol concentration can be reduced up to 3 wt.% at 250 bar and 40°C, from 6.2 wt.% in the feed. " ... 

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