Sugars/carbohydrates concentrations

California black oak and white fir and less often on incense cedar in the San Bernardino Mountains. No direct effects of oxidants have been noted on the mistletoe plant itself under field conditions. The true mistletoe obtains mainly water from its host and would be indirectly affected by debilitation of die host tree. The dwarf mistletoes Arceuthobium spp.) are common on ponderosa, Jeffry, and sugar pines in the San Bernardino National Forest. They depend on their host for both water and carbohydrates. Heavily infected or broomed" branches on ponderosa or Jeffrey pines severely injured by ozone often have more annual needle whorls retained than do uninfected branches on the remainder of the tree. The needles are also greener. It can be hypothesized that the infected branch is a carbohydrate sink where a pooling of carbohydrates occurs higher carbohydrate concentrations may be instrumental in either preventing or helping to repair ozone injury to needles on the broomed branches. In the long term, stresses from mistletoe and ozone are probably additive and hasten tree death. 

Though plants are the predominant source of most of this material, microbial inputs are important as well (Cheshire, 1977). Carbohydrate extracts from soils and sediments probably contain only a small fraction of the total carbohydrate concentration since much of the carbohydrate content appears to be polysaccharides bound to the humic components (Lowe, 1978), and probably to clay minerals as well. Its presence is recognized by the release of simpler sugars upon hydrolysis of the sample (Greenland and Oades, 1975 Lowe, 1978). Isolated polysaccharide fractions are generally polydisperse mixtures. 

Raisins contain only 17% water hence, many of the nutrients in grape are more concentrated in raisins. Each 100 g of raisins contain a whopping 289 Calories (kcal), since the sugars (carbohydrate) comprise 77% of raisins. Additionally, raisins contain 2.1 mg of iron and 678 mg of potassium in each 100 g. Traditionally, raisins have been promoted as good sources of iron. 

NUTRITIONAL VALUE. Fresh pears contain 83% water. Additionally, each 100 g (about 3 1/2 oz) provides 61 Calories (kcal) of energy, 130 mg of potassium, and only 2 mg of sodium. The calories in pears are derived primarily from the sugars (carbohydrate) which give pears a sweet taste. Pears canned in a syrup contain more calories due to the addition of sugar. Also, canning decreases the concentration of some mineral sand vitamins. Dried pears contain only 25% water hence, many of the nutrients, including calories, are more concentrated. More complete information regarding the nutritional value of fresh, canned, and dried pears is presented in Food Composition Table F-21. 

Molisch s test A general test for carbohydrates. The carbohydrate is dissolved in water, alcoholic 1-naphthol added, and concentrated sulphuric acid poured down the side of the tube. A deep violet ring is formed at the junction of the liquids. A modification, the rapid furfural test , is used to distinguish between glucose and fructose. A mixture of the sugar, 1-naphthol, and concentrated hydrochloric acid is boiled. With fructose and saccharides containing fructose a violet colour is produced immediately the solution boils. With glucose the appearance of the colour is slower. 

Certain aliphatic compounds are oxidised by concentrated nitric acid, the carbon atoms being split off in pairs, with the formation of oxalic acid. This disruptive oxidation is shown by many carbohydrates, e.g., cane sugar, where the chains of secondary alcohol groups, -CH(OH)-CH(OH)-CH(OH)CH(OH)-, present in the molecule break down particularly readily to give oxalic acid. 

Colorimetric Methods. Numerous colorimetric methods exist for the quantitative determination of carbohydrates as a group (8). Among the most popular of these is the phenol—sulfuric acid method of Dubois (9), which rehes on the color formed when a carbohydrate reacts with phenol in the presence of hot sulfuric acid. The test is sensitive for virtually all classes of carbohydrates. Colorimetric methods are usually employed when a very small concentration of carbohydrate is present, and are often used in clinical situations. The Somogyi method, of which there are many variations, rehes on the reduction of cupric sulfate to cuprous oxide and is appHcable to reducing sugars. 

In the acid hydrolysis process (79—81), wood is treated with concentrated or dilute acid solution to produce a lignin-rich residue and a Hquor containing sugars, organic acids, furfural, and other chemicals. The process is adaptable to all species and all forms of wood waste. The Hquor can be concentrated to a molasses for animal feed (82), used as a substrate for fermentation to ethanol or yeast (82), or dehydrated to furfural and levulinic acid (83—86). Attempts have been made to obtain marketable products from the lignin residue (87) rather than using it as a fuel, but currently only carbohydrate-derived products appear practical. 

Studies show that the production of 1kg dry biomass requires 2.0 kg sugar, 0.7 kg oxygen, 0.1 kg ammonia, with the liberation of 12,300 k Joules heat. A typical continuous fermentation operates at a dilution rate (D) = 0.2 h 1, with sugar concentration of 3% (w/v) in the incoming medium. With a fermentor of 50 m3 capacity and 90% utilisation of carbohydrate [ie 0.3% (w/v) sugar in the outgoing medium] what would be ... 

The carbohydrates in rice bran are made up of the cell wall components such as polysaccharides, oligosaccharides, hemicelluloses, starch and some sugars. The health benefits of rice bran polysaccharides and hemicelluloses are discussed under phytochemicals of rice bran below. It is lactose-free and gluten-free. The water-soluble non-starchy polysaccharides, oligosaccharides and hemicelluloses are concentrated in the water-soluble fraction of rice... 

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