Effect of sugar type

Effect of Sugar Type on Rate of Fluorescence Development Because of the quasi-linear initial rate, relative initial rate is defined in this study as Fl/hour expressed in arbitrary units. This is obtained from the 30-min observation. Maximum AFI (AFImax i-s t le maximum excess over blank at any time in the experimental run for a given sugar. 

We have studied the effect of sugar type and water activity on rate of fluorescence development. As expected, rate increases with surface concentration on the polyamide, but since this parameter is not well defined in our system, we have not studied its effects in detail. The effect of temperature has also not been studied. 

Wu MC, Chen CS (1999) A research note effect of sugar types and citric acid content on... 

The effect of the type of ion-exchanger, particle diameter, temperature and sugar concentration on the kinetics has been studied. 

The addition of dispersed saccharides/polysaccharides to enhance the adherence of composite or fat coatings on a bakery product has been suggested in various patents (Anonymous 1979 Haynes et al. 2004 Heuvel et al. 1997 Youcheff et al. 1996). The effect of sugars, cocoa powder, emulsifier and fat type on the WVP (3.5%-100% RH, 20°C) of chocolate coatings was investigated by Gosh et al. (2005) and rmder-lined the favourable effect of sucrose on the WVP of the barrier. 

CPMAS solid-state NMR has been used to investigate the dependence of sugar chemical shifts on specific conformational parameters of a variety of ribonucleotides and ribonucleosides. The distinct effects of sugar puckering on the Cl, C4, and C5 resonances of Cj endo (S type) and C3 endo (N type) furanoid conformations allow us to separate them into two groups. 

Effect of sugar and amino acid type on color formation... 

DeVleeschouwer, K., Van der Plancken, I., Van Loey, A., and Hendrickx, M. 2009a. Role of precursors on the kinetics of acrylamide formation and elimination under low-moisture conditions using a multiresponse approach— Part I Effect of the type of sugar FoodChem., 114 116-126. 

Leahy, M.M., The Effects of pH, Types of Sugar and Amino Acid, and Water Activity on the Kinetics of the Formation of Alkyl Pyrazines, Ph.D. Thesis, University of Minnesota, Minneapolis, p. 116, 1985. 

The use of tetra-n-butylammonium fluoride (54) in an aprotic solvent such as acetonitrile may be more advantageous. Foster and colleagues (19, 37) have effected an SN2 type of reaction using this reagent in the conversion of l,2 5,6-di-0-isopropylidene-3-0-p-tolylsulfonyl-D-allofura-nose into the C-3 epimeric fluorodeoxy derivative. Note that whereas potassium fluoride is ineffective in displacing secondary sulfonate esters in sugars, tetra-n-butylammonium fluoride is capable of effecting a displacement with Walden inversion even in a furanose drivative. 

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