Effect of Different Sugars on Photosynthesis and Chlorophyll Fluorescence in Photoautotrophic Tomato Suspension Cell Cultures The effects of metabolisable sugars sucrose and glucose along with non-metabolisable isomers of sucrose palatinose and turanose were tested. Rate of oxygen... AK Sinha,T Roitsch...
Effect of glucose, fructose, sucrose-glucose mixture and chemical preservatives on the osmosis, water activity and shelf-stability of intermediate-moisture banana chipsZeb, AKhan, RShah, HKhattak, E R
葡萄糖蛋白胨培养基;英文名称:Glucose Peptone Medium;产品别名:葡萄糖蛋白胨培养基基础;GP培养基;葡萄糖蛋白胨培养基(GP);使用说明:称取本品29.4g于1L蒸馏水或去离子水中(可按比例增加或减少配制量),加热煮沸至完全溶解,分装,116℃高压灭菌20～40分钟,灭菌结束后请摇匀,以防琼脂沉积于器皿底部而凝固,备用;产品...
SUCROSE, [GLUCOSE-14C(U)] 基本情報More.. 化学名:SUCROSE, [GLUCOSE-14C(U)] 英語化学名:SUCROSE, [GLUCOSE-14C(U)] 别名:SUCROSE, [GLUCOSE-14C(U)] CAS番号: 分子式:C12H22O11 分子量:354.4 EINECS: Mol File:Mol File Browse by Nationality SUCROSE, [GLUCOSE-14C(U)] SuppliersGlobal suppliers ...
豆芽汁葡萄糖琼脂培养基;英文名称:Soybean sprout Extract Glucose Agar Medium;产品别名:豆芽汁葡萄糖琼脂培养基基础;豆芽汁葡萄糖琼脂培养基;使用说明:称取本品80.0g于1L蒸馏水或去离子水中,加热至完全溶解,分装,116℃高压灭菌30分钟,灭菌结束后请摇匀,以防琼脂沉积于器皿底部而凝固,备用;产品规格:250g/瓶;产品...
Carbohydrate Definition Chemical formula Polysaccharides Structure Sugar Sucrose Starch Cellulose Hemicellulose Source: Merriam-Webster Disaccharide of glucose and fructose C12H22O11 Polysaccharide of a hundred to thousand glucose monomers (n > 100) Polysaccharide of several th...
化学名:SUCROSE, [GLUCOSE 6-3H]CAS番号. 英語名:SUCROSE, [GLUCOSE 6-3H]CBNumberCB2762483MFC12H20O11T2MW346.31MOL FileMol fileSUCROSE, [GLUCOSE 6-3H]物理性質 Concentration 1 mCi/ml Solvent Ethanol:water (9:1) Specific Activity 20-30 Ci/mmolSUCROSE, [GLUCOSE 6-3H] 生産企業 ...
Sucrose, with a lifespan increase probability of 0.83, is a disaccharide composed of glucose and fructose61. It is used as the main form of transporting carbohydrates in fruits and vegetables61. Other sugars such as trehalose, galactose and fructose have been found to extend the lifespan ofC....
1. Hydrogen peroxide being broken down into water and oxygen. 2. Macromolecules like proteins being broken down into the amino acids that make them up during digestion. 3. The formation of a disaccharide like sucrose, which results from the joining of glucose and fructose. ...
using sucrose or mixtures containing glucose and fructose, need to be run for a longer time than fermentations that use only glucose, in order for all of the sugar to be consumed and converted into the desired product, such as ethanol, one or more butanol isomer, D-lactic acid, L-lactic...