Glyco Property List
Pooled literature properties (glycanDB). Optional filters: ?dataset=uv_vis&property_key=...
GET /api/gdd/glyco-properties/?format=api&page=10
{ "count": 839, "next": "http://glycodata.org/api/gdd/glyco-properties/?format=api&page=11", "previous": "http://glycodata.org/api/gdd/glyco-properties/?format=api&page=9", "results": [ { "id": 181, "dataset": "carbohydrate", "entity": "cellulose", "entity_group": "", "entity_class": "polysaccharide", "property": "Mark–Houwink exponent a", "property_key": "mark_houwink", "value": "0.815", "unit": "a", "value_reported": "0.815", "unit_reported": "a", "method": "Review", "method_detail": "Mark-Houwink [eta]=(2.45e2)*M^0.815 for cellulose in NaOH/urea aqueous solvent (literature value cited in review)", "conditions": "Mark-Houwink [eta]=(2.45e2)*M^0.815 for cellulose in NaOH/urea aqueous solvent (literature value cited in review)", "conditions_detail": "Mark-Houwink [eta]=(2.45e2)*M^0.815 for cellulose in NaOH/urea aqueous solvent (literature value cited in review) | solvent: NaOH/urea aqueous | mark houwink a: 0.815 | mark houwink K: 2.45e2", "doi": "10.3390/polym11101605", "source_url": "https://pmc.ncbi.nlm.nih.gov/articles/PMC6836168/", "year": "2019", "confidence": "medium", "comments": "\"[eta]=(2.45x102)M0.815\" — Cited comparative literature value for cellulose in NaOH/urea. [Bu, C.; et al., 2019, confidence: medium]" }, { "id": 182, "dataset": "carbohydrate", "entity": "chia gum (Salvia hispanica mucilage, Mw 3.845 MDa)", "entity_group": "", "entity_class": "polysaccharide", "property": "intrinsic viscosity", "property_key": "intrinsic_viscosity", "value": "2498.2", "unit": "mL/g", "value_reported": "2498.2", "unit_reported": "cm3/g", "method": "Experiment", "method_detail": "capillary viscometry in water, Huggins extrapolation; Mw = 3,845,000 g/mol", "conditions": "capillary viscometry in water, Huggins extrapolation; Mw = 3,845,000 g/mol", "conditions_detail": "capillary viscometry in water, Huggins extrapolation; Mw = 3,845,000 g/mol | solvent: distilled water | molecular weight: 3,845,000 g/mol | mark houwink a: 0.803 | mark houwink K: 0.0152", "doi": "10.12691/jpbpc-6-1-2", "source_url": "https://pubs.sciepub.com/jpbpc/6/1/2/index.html", "year": "2018", "confidence": "high", "comments": "\"From the data using the Huggins method the intrinsic viscosity was calculated with a value of 2498.20 cm3/g\" — 1 cm3/g = 1 mL/g. High [eta] consistent with rod-like, high-Mw chia gum. [Masuelli, M.A., 2018, confidence: high]" }, { "id": 183, "dataset": "carbohydrate", "entity": "chia gum (Salvia hispanica mucilage)", "entity_group": "", "entity_class": "polysaccharide", "property": "intrinsic viscosity", "property_key": "intrinsic_viscosity", "value": "1600", "unit": "mL/g", "value_reported": "1600", "unit_reported": "cm3/g", "method": "Review", "method_detail": "literature value cited from Timilsena et al. (2015); aqueous", "conditions": "literature value cited from Timilsena et al. (2015); aqueous", "conditions_detail": "literature value cited from Timilsena et al. (2015); aqueous | solvent: water | mark houwink a: 0.803 | mark houwink K: 0.0152", "doi": "10.12691/jpbpc-6-1-2", "source_url": "https://pubs.sciepub.com/jpbpc/6/1/2/index.html", "year": "2018", "confidence": "medium", "comments": "\"The intrinsic viscosity is high (~1600 cm3/g)\" — Cited from Timilsena et al. 2015 within the article. [Masuelli, M.A., 2018, confidence: medium]" }, { "id": 184, "dataset": "carbohydrate", "entity": "chia gum (Salvia hispanica mucilage)", "entity_group": "", "entity_class": "polysaccharide", "property": "Mark–Houwink exponent a", "property_key": "mark_houwink", "value": "0.803", "unit": "a", "value_reported": "0.803", "unit_reported": "a", "method": "Review", "method_detail": "Mark-Houwink [eta]=0.0152*M^0.803 (cm3/g) for chia gum (Timilsena et al. 2015)", "conditions": "Mark-Houwink [eta]=0.0152*M^0.803 (cm3/g) for chia gum (Timilsena et al. 2015)", "conditions_detail": "Mark-Houwink [eta]=0.0152*M^0.803 (cm3/g) for chia gum (Timilsena et al. 2015) | solvent: water | mark houwink a: 0.803 | mark houwink K: 0.0152", "doi": "10.12691/jpbpc-6-1-2", "source_url": "https://pubs.sciepub.com/jpbpc/6/1/2/index.html", "year": "2018", "confidence": "medium", "comments": "\"Mark-Houwink relationship of intrinsic viscosity equaling to 0.0152 (molecular weight) 0.803\" — a=0.803 indicates a stiff/extended chain conformation. [Masuelli, M.A., 2018, confidence: medium]" }, { "id": 185, "dataset": "carbohydrate", "entity": "guar gum (galactomannan)", "entity_group": "", "entity_class": "polysaccharide", "property": "Mark–Houwink exponent a", "property_key": "mark_houwink", "value": "0.72", "unit": "a", "value_reported": "0.72", "unit_reported": "a", "method": "Experiment", "method_detail": "Mark-Houwink [eta]=K*M^a with a=0.72, K=5.13e-4 ([eta] in dL/g), via HPSEC + viscometry", "conditions": "Mark-Houwink [eta]=K*M^a with a=0.72, K=5.13e-4 ([eta] in dL/g), via HPSEC + viscometry", "conditions_detail": "Mark-Houwink [eta]=K*M^a with a=0.72, K=5.13e-4 ([eta] in dL/g), via HPSEC + viscometry | solvent: aqueous | temperature C: 25 | mark houwink a: 0.72 | mark houwink K: 5.13e-4 dL/g", "doi": "10.1016/S0144-8617(99)00017-X", "source_url": "https://www.sciencedirect.com/science/article/abs/pii/S014486179900017X", "year": "2000", "confidence": "medium", "comments": "\"The a and K values found for guar galactomannan were 0.72 and 5.13x10-4 ([eta] in dL/g) respectively\" — Value from abstract via search; ScienceDirect full text 403-blocked. a~0.72 = random coil. [Kasaai, M.R.; et al., 2000, confidence: medium]" }, { "id": 186, "dataset": "carbohydrate", "entity": "guar gum (galactomannan)", "entity_group": "", "entity_class": "polysaccharide", "property": "intrinsic viscosity", "property_key": "intrinsic_viscosity", "value": "914.9", "unit": "mL/g", "value_reported": "9.149", "unit_reported": "dL/g", "method": "Experiment", "method_detail": "capillary viscometry, deionised water pH 6.4, 25 C", "conditions": "capillary viscometry, deionised water pH 6.4, 25 C", "conditions_detail": "capillary viscometry, deionised water pH 6.4, 25 C | solvent: deionised water (pH 6.4) | temperature C: 25", "doi": "10.1016/S0144-8617(99)00017-X", "source_url": "https://www.sciencedirect.com/science/article/abs/pii/S014486179900017X", "year": "2000", "confidence": "medium", "comments": "\"At pH 6.4 (the pH of deionised water) the intrinsic viscosity value was determined to be 9.149 dL/g which is in close agreement to reported values of guar galactomannan of 10-12.6 dL/g.\" — Value via search-result excerpt; literature range stated as 10-12.6 dL/g. [Kasaai, M.R.; et al., 2000, confidence: medium]" }, { "id": 187, "dataset": "carbohydrate", "entity": "xanthan gum (Mv ~1.43 MDa)", "entity_group": "", "entity_class": "polysaccharide", "property": "intrinsic viscosity", "property_key": "intrinsic_viscosity", "value": "1522", "unit": "mL/g", "value_reported": "1522", "unit_reported": "cm3/g", "method": "Experiment", "method_detail": "capillary viscometry, 0.1 M NaCl, 25 C; corresponds to Mv = 1.43e6 g/mol via Mark-Houwink", "conditions": "capillary viscometry, 0.1 M NaCl, 25 C; corresponds to Mv = 1.43e6 g/mol via Mark-Houwink", "conditions_detail": "capillary viscometry, 0.1 M NaCl, 25 C; corresponds to Mv = 1.43e6 g/mol via Mark-Houwink | solvent: 0.1 M NaCl (aqueous) | temperature C: 25 | molecular weight: 1.43e6 g/mol", "doi": "10.12691/jpbpc-3-1-3", "source_url": "https://pubs.sciepub.com/jpbpc/3/1/3/index.html", "year": "2015", "confidence": "medium", "comments": "\"the intrinsic viscosity of xanthan gum was determined to be 1522 cm3/g ... in 0.1 M aqueous NaCl at 25 C\" — Value via search-result excerpt from this review; 1522 cm3/g = 15.22 dL/g. A second reported value was 14.14 dL/g under similar conditions. [Vega, E.D.; Vasquez, E.; Diaz, J.R.A.; Masuelli, M.A., 2015, confidence: medium]" }, { "id": 188, "dataset": "carbohydrate", "entity": "pullulan", "entity_group": "", "entity_class": "polysaccharide", "property": "Mark–Houwink exponent a", "property_key": "mark_houwink", "value": "0.7", "unit": "a", "value_reported": "0.7", "unit_reported": "a", "method": "Experiment", "method_detail": "Mark-Houwink [eta]=0.014*Mw^0.70 ([eta] in dL/g) for pullulan in water", "conditions": "Mark-Houwink [eta]=0.014*Mw^0.70 ([eta] in dL/g) for pullulan in water", "conditions_detail": "Mark-Houwink [eta]=0.014*Mw^0.70 ([eta] in dL/g) for pullulan in water | solvent: water | mark houwink a: 0.7 | mark houwink K: 0.014 dL/g", "doi": "10.1002/app.22324", "source_url": "https://onlinelibrary.wiley.com/doi/abs/10.1002/app.22324", "year": "2006", "confidence": "medium", "comments": "\"the formula for calculating intrinsic viscosity of pullulan is [eta]=0.014Mw0.70 ... This represents K = 0.014 and a = 0.70 for pullulan in water.\" — Value via search-result excerpt; pullulan random coil in water. Units of K here are dL/g. [Kasaai, M.R., 2006, confidence: medium]" }, { "id": 189, "dataset": "carbohydrate", "entity": "pullulan", "entity_group": "", "entity_class": "polysaccharide", "property": "Mark–Houwink exponent a", "property_key": "mark_houwink", "value": "0.646", "unit": "a", "value_reported": "0.646", "unit_reported": "a", "method": "Review", "method_detail": "Buliga and Brant relation [eta]=2.58e-2*Mw^0.646 ([eta] in mL/g) for pullulan", "conditions": "Buliga and Brant relation [eta]=2.58e-2*Mw^0.646 ([eta] in mL/g) for pullulan", "conditions_detail": "Buliga and Brant relation [eta]=2.58e-2*Mw^0.646 ([eta] in mL/g) for pullulan | solvent: aqueous | mark houwink a: 0.646 | mark houwink K: 2.58e-2 mL/g", "doi": "10.1002/app.22324", "source_url": "https://onlinelibrary.wiley.com/doi/abs/10.1002/app.22324", "year": "2006", "confidence": "medium", "comments": "\"the Buliga and Brant relation being [eta] = 2.58 x 10-2 Mw0.646 (in mL/g)\" — Buliga & Brant pullulan relation cited within the Kasaai paper. [Kasaai, M.R., 2006, confidence: medium]" }, { "id": 190, "dataset": "carbohydrate", "entity": "pullulan (Mw 100-560 kDa)", "entity_group": "", "entity_class": "polysaccharide", "property": "intrinsic viscosity", "property_key": "intrinsic_viscosity", "value": "38", "unit": "mL/g", "value_reported": "0.38", "unit_reported": "dL/g", "method": "Experiment", "method_detail": "limiting viscosity number range 0.38-0.70 dL/g for Mw 100-560 kDa pullulan; lower bound recorded here", "conditions": "limiting viscosity number range 0.38-0.70 dL/g for Mw 100-560 kDa pullulan; lower bound recorded here", "conditions_detail": "limiting viscosity number range 0.38-0.70 dL/g for Mw 100-560 kDa pullulan; lower bound recorded here | solvent: aqueous | molecular weight: 100 kDa (low end of 100-560 kDa range)", "doi": "10.1002/app.22324", "source_url": "https://onlinelibrary.wiley.com/doi/abs/10.1002/app.22324", "year": "2006", "confidence": "medium", "comments": "\"For pullulan samples with weight average molecular weight (Mw) ranging between 100 and 560x10^3, the values of limiting viscosity ([eta]) were within the range 0.38-0.70 dL/g.\" — Range value (lower bound) via search-result excerpt; pairs with 0.70 dL/g at ~560 kDa. [Kasaai, M.R., 2006, confidence: medium]" }, { "id": 191, "dataset": "carbohydrate", "entity": "pullulan (Mw 100-560 kDa)", "entity_group": "", "entity_class": "polysaccharide", "property": "intrinsic viscosity", "property_key": "intrinsic_viscosity", "value": "70", "unit": "mL/g", "value_reported": "0.7", "unit_reported": "dL/g", "method": "Experiment", "method_detail": "limiting viscosity number range 0.38-0.70 dL/g for Mw 100-560 kDa pullulan; upper bound recorded here", "conditions": "limiting viscosity number range 0.38-0.70 dL/g for Mw 100-560 kDa pullulan; upper bound recorded here", "conditions_detail": "limiting viscosity number range 0.38-0.70 dL/g for Mw 100-560 kDa pullulan; upper bound recorded here | solvent: aqueous | molecular weight: 560 kDa (high end of 100-560 kDa range)", "doi": "10.1002/app.22324", "source_url": "https://onlinelibrary.wiley.com/doi/abs/10.1002/app.22324", "year": "2006", "confidence": "medium", "comments": "\"For pullulan samples with weight average molecular weight (Mw) ranging between 100 and 560x10^3, the values of limiting viscosity ([eta]) were within the range 0.38-0.70 dL/g.\" — Range value (upper bound) via search-result excerpt. [Kasaai, M.R., 2006, confidence: medium]" }, { "id": 192, "dataset": "carbohydrate", "entity": "dextran (T70, Mw ~70 kDa)", "entity_group": "", "entity_class": "polysaccharide", "property": "intrinsic viscosity", "property_key": "intrinsic_viscosity", "value": "23.6", "unit": "mL/g", "value_reported": "0.236", "unit_reported": "dL/g", "method": "Experiment", "method_detail": "capillary viscometry in water; lower end of T70-T2000 series ([eta] rises threefold 0.236->0.681 over T70->T2000)", "conditions": "capillary viscometry in water; lower end of T70-T2000 series ([eta] rises threefold 0.236->0.681 over T70->T2000)", "conditions_detail": "capillary viscometry in water; lower end of T70-T2000 series ([eta] rises threefold 0.236->0.681 over T70->T2000) | solvent: water | molecular weight: ~70 kDa (T70)", "doi": "10.1002/app.35475", "source_url": "https://onlinelibrary.wiley.com/doi/10.1002/app.35475", "year": "2013", "confidence": "medium", "comments": "\"The intrinsic viscosity values for dextran increase threefold from 0.236 to 0.681 as molecular weight rises from T70 to T2000.\" — Value via search-result excerpt; T70 lower bound of reported series. [Masuelli, M.A., 2013, confidence: medium]" }, { "id": 193, "dataset": "carbohydrate", "entity": "dextran (T2000, Mw ~2000 kDa)", "entity_group": "", "entity_class": "polysaccharide", "property": "intrinsic viscosity", "property_key": "intrinsic_viscosity", "value": "68.1", "unit": "mL/g", "value_reported": "0.681", "unit_reported": "dL/g", "method": "Experiment", "method_detail": "capillary viscometry in water; upper end of T70-T2000 series", "conditions": "capillary viscometry in water; upper end of T70-T2000 series", "conditions_detail": "capillary viscometry in water; upper end of T70-T2000 series | solvent: water | molecular weight: ~2000 kDa (T2000)", "doi": "10.1002/app.35475", "source_url": "https://onlinelibrary.wiley.com/doi/10.1002/app.35475", "year": "2013", "confidence": "medium", "comments": "\"The intrinsic viscosity values for dextran increase threefold from 0.236 to 0.681 as molecular weight rises from T70 to T2000.\" — Value via search-result excerpt; T2000 upper bound of reported series. [Masuelli, M.A., 2013, confidence: medium]" }, { "id": 194, "dataset": "carbohydrate", "entity": "dextran (Mw 500 kDa)", "entity_group": "", "entity_class": "polysaccharide", "property": "intrinsic viscosity", "property_key": "intrinsic_viscosity", "value": "58", "unit": "mL/g", "value_reported": "0.58", "unit_reported": "dL/g", "method": "Experiment", "method_detail": "1 wt% solution, 37 C; Mw = 500,000 g/mol", "conditions": "1 wt% solution, 37 C; Mw = 500,000 g/mol", "conditions_detail": "1 wt% solution, 37 C; Mw = 500,000 g/mol | solvent: aqueous (1 wt% solution) | temperature C: 37 | molecular weight: 500,000 g/mol", "doi": "", "source_url": "https://www.sciencedirect.com/topics/neuroscience/dextran", "year": "2020", "confidence": "low", "comments": "\"A dextran with molecular weight 500,000 g/mol had an intrinsic viscosity of 0.58 dL/g in a 1 wt. % solution at 37 C.\" — Via search-result excerpt from a publisher topic-page compilation; lower confidence as not directly fetched. [ScienceDirect Topics (publisher compilation), 2020, confidence: low]" }, { "id": 195, "dataset": "carbohydrate", "entity": "dextran", "entity_group": "", "entity_class": "polysaccharide", "property": "Mark–Houwink exponent a", "property_key": "mark_houwink", "value": "0.4267", "unit": "a", "value_reported": "0.4267", "unit_reported": "a", "method": "Experiment", "method_detail": "universalized Mark-Houwink exponent a* = 0.4267, K* = 0.1455 cm3/g for dextran in water over 20-40 C", "conditions": "universalized Mark-Houwink exponent a* = 0.4267, K* = 0.1455 cm3/g for dextran in water over 20-40 C", "conditions_detail": "universalized Mark-Houwink exponent a* = 0.4267, K* = 0.1455 cm3/g for dextran in water over 20-40 C | solvent: water | temperature C: 25 | mark houwink a: 0.4267 | mark houwink K: 0.1455 cm3/g", "doi": "10.12691/jpbpc-1-1-3", "source_url": "https://pubs.sciepub.com/jpbpc/1/1/3/", "year": "2013", "confidence": "medium", "comments": "\"The universalized Mark-Houwink parameters for dextran across a range of working temperatures are 0.4267 for a* and 0.1455 cm3/g for k*M-H.\" — Universalized (temperature-averaged 20-40 C) value; low exponent reflects compact branched dextran coil. [Masuelli, M.A., 2013, confidence: medium]" }, { "id": 196, "dataset": "carbohydrate", "entity": "hyaluronan (hyaluronic acid)", "entity_group": "", "entity_class": "polysaccharide", "property": "Mark–Houwink exponent a", "property_key": "mark_houwink", "value": "0.8", "unit": "a", "value_reported": "0.8", "unit_reported": "a", "method": "Review", "method_detail": "Mark-Houwink [eta]=0.029*M^0.80 for high-Mw hyaluronan in 0.2 M NaCl at 25 C", "conditions": "Mark-Houwink [eta]=0.029*M^0.80 for high-Mw hyaluronan in 0.2 M NaCl at 25 C", "conditions_detail": "Mark-Houwink [eta]=0.029*M^0.80 for high-Mw hyaluronan in 0.2 M NaCl at 25 C | solvent: 0.2 M NaCl (aqueous) | temperature C: 25 | mark houwink a: 0.8 | mark houwink K: 0.029", "doi": "", "source_url": "https://researchgate.net/publication/286514211_Molar_mass_-_Intrinsic_viscosity_relationship_of_high-molar-mass_hyaluronans_Involvement_of_shear_rate", "year": "2011", "confidence": "medium", "comments": "\"the Mark-Houwink constants have been determined experimentally with K = 0.029 and alpha = 0.80 ... [eta] = 0.029 M^0.80 ... in 0.2 mol dm-3 NaCl at 25 C\" — Classic HA Mark-Houwink exponent (a~0.77-0.80) in 0.1-0.2 M NaCl; value via search-result excerpt. [Berriaud, N.; Milas, M.; Rinaudo, M. (and related HA literature), 2011, confidence: medium]" }, { "id": 197, "dataset": "carbohydrate", "entity": "hyaluronan (acetylated, derivative)", "entity_group": "", "entity_class": "polysaccharide", "property": "intrinsic viscosity", "property_key": "intrinsic_viscosity", "value": "24.5", "unit": "mL/g", "value_reported": "0.245", "unit_reported": "dL/g", "method": "Experiment", "method_detail": "intrinsic viscosity of acetylated hyaluronic acid; 0.245 +/- 0.01 dL/g", "conditions": "intrinsic viscosity of acetylated hyaluronic acid; 0.245 +/- 0.01 dL/g", "conditions_detail": "intrinsic viscosity of acetylated hyaluronic acid; 0.245 +/- 0.01 dL/g | solvent: aqueous salt solution", "doi": "", "source_url": "https://image-ppubs.uspto.gov/dirsearch-public/print/downloadPdf/11766393", "year": "2023", "confidence": "low", "comments": "\"an intrinsic viscosity of acetylated hyaluronic acid of 0.245 dl/g (+/-0.01 dl/g)\" — Acetylated (chemically modified) HA from a patent; low confidence, not directly fetched. [US Patent 11,766,393, 2023, confidence: low]" }, { "id": 198, "dataset": "carbohydrate", "entity": "carboxymethyl cellulose (CMC, Mw > 15000)", "entity_group": "", "entity_class": "polysaccharide", "property": "Mark–Houwink exponent a", "property_key": "mark_houwink", "value": "0.88", "unit": "a", "value_reported": "0.88", "unit_reported": "a", "method": "Experiment", "method_detail": "Mark-Houwink exponent a = 0.88 for CMC (Mw > ~15000) in 0.1 N (0.1 M) NaCl", "conditions": "Mark-Houwink exponent a = 0.88 for CMC (Mw > ~15000) in 0.1 N (0.1 M) NaCl", "conditions_detail": "Mark-Houwink exponent a = 0.88 for CMC (Mw > ~15000) in 0.1 N (0.1 M) NaCl | solvent: 0.1 M NaCl (aqueous) | temperature C: 25 | mark houwink a: 0.88", "doi": "", "source_url": "https://www.researchgate.net/publication/258921127_Dilute_solution_properties_of_carboxymethyl_celluloses_of_various_molecular_weights_and_degrees_of_substitution", "year": "1990", "confidence": "low", "comments": "\"For CMC raw materials with molecular weight greater than about 15,000, the Mark-Houwink exponent at 0.100N (0.1 M) NaCl concentration is 0.88.\" — Value via search-result excerpt; high a reflects polyelectrolyte chain extension. K not given. [(CMC dilute-solution literature), 1990, confidence: low]" }, { "id": 199, "dataset": "carbohydrate", "entity": "amylopectin (sago starch)", "entity_group": "", "entity_class": "polysaccharide", "property": "intrinsic viscosity", "property_key": "intrinsic_viscosity", "value": "210", "unit": "mL/g", "value_reported": "210", "unit_reported": "mL/g", "method": "Experiment", "method_detail": "intrinsic viscosity of amylopectin from sago starch, measured in 1 M KOH; reported range 210-250 mL/g (lower bound)", "conditions": "intrinsic viscosity of amylopectin from sago starch, measured in 1 M KOH; reported range 210-250 mL/g (lower bound)", "conditions_detail": "intrinsic viscosity of amylopectin from sago starch, measured in 1 M KOH; reported range 210-250 mL/g (lower bound) | solvent: 1 M KOH (aqueous)", "doi": "", "source_url": "https://ir.unimas.my/id/eprint/7011/", "year": "2010", "confidence": "low", "comments": "\"Intrinsic viscosity for amylopectin varied between 210 and 250 ml/g ... determined in 1M KOH.\" — Value via search-result excerpt (PDF fetch failed on certificate); range 210-250 mL/g, lower bound recorded. [Universiti Malaysia Sarawak (UNIMAS) thesis, 2010, confidence: low]" }, { "id": 200, "dataset": "carbohydrate", "entity": "amylopectin (sago starch)", "entity_group": "", "entity_class": "polysaccharide", "property": "intrinsic viscosity", "property_key": "intrinsic_viscosity", "value": "250", "unit": "mL/g", "value_reported": "250", "unit_reported": "mL/g", "method": "Experiment", "method_detail": "intrinsic viscosity of amylopectin from sago starch, measured in 1 M KOH; reported range 210-250 mL/g (upper bound)", "conditions": "intrinsic viscosity of amylopectin from sago starch, measured in 1 M KOH; reported range 210-250 mL/g (upper bound)", "conditions_detail": "intrinsic viscosity of amylopectin from sago starch, measured in 1 M KOH; reported range 210-250 mL/g (upper bound) | solvent: 1 M KOH (aqueous)", "doi": "", "source_url": "https://ir.unimas.my/id/eprint/7011/", "year": "2010", "confidence": "low", "comments": "\"Intrinsic viscosity for amylopectin varied between 210 and 250 ml/g ... determined in 1M KOH.\" — Range upper bound. [Universiti Malaysia Sarawak (UNIMAS) thesis, 2010, confidence: low]" } ] }