Sugar, solubility

Li BW and Andrews KW. 2002. Individual sugars, soluble, and insoluble dietary fiber contents of 70 high consumption foods. J Food Compos Anal 15 1401—1411. 

Meaning Is analytically measured as sugars soluble after amylase digestion of finely ground samples, so consists of food sugars and digested starch. But it represents potential availability rather than true availability because fine grinding removes the constraints of food structure. 

The non-sugar soluble solids remaining in a table wine after dealcoholization are known as the extract. Low sugar musts or watered and sugared musts have a low extract content. The minimum extract in the United States is 1.6 and 1.8 grams/100 ml for white and red table wines respectively. These limits are so low that wines from moderately watered musts will meet them. 

Properties Light-brown, sweet, viscous liquid contains dextrin, maltose, a little glucose, and an arnylo-lytic enzyme. It is capable of converting not less than five times its weight of starch into water-soluble sugars soluble in cold water but more readily soluble in warm water, d greater than 1.350 and less than 1.430 (25C). 

The average reducing sugar/soluble solids content was 63.5% The average ratio of fructose/glucose was 1.17. Both values compare with those of standard commercial tomato cultivars (8). 

Solubility in Aq. Cane Sugar. Solubility in Aq. Grape Sugar. ... 

As well as dry matter, factors such as type of silo, degree of consolidation and the nature and pretreatment of the crop all affect effluent loss, but this will be increased if the silo is left uncovered so that rain enters. Effluent contains sugars, soluble nitrogenous compounds, minerals and fermentation acids, all of which are valuable... 

---