Glyco Property List

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{
    "count": 839,
    "next": "http://glycodata.org/api/gdd/glyco-properties/?format=api&page=17",
    "previous": "http://glycodata.org/api/gdd/glyco-properties/?format=api&page=15",
    "results": [
        {
            "id": 301,
            "dataset": "carbohydrate",
            "entity": "fructose",
            "entity_group": "",
            "entity_class": "monosaccharide",
            "property": "relative sweetness",
            "property_key": "sweetness",
            "value": "1.46",
            "unit": "rel",
            "value_reported": "1.17-1.75",
            "unit_reported": "rel",
            "method": "Review",
            "method_detail": "relative sweetness table, sucrose=1.00 reference",
            "conditions": "relative sweetness table, sucrose=1.00 reference",
            "conditions_detail": "relative sweetness table, sucrose=1.00 reference | basis: sucrose=1",
            "doi": "",
            "source_url": "https://en.wikipedia.org/wiki/Sweetness",
            "year": "2024",
            "confidence": "medium",
            "comments": "\"Fructose | 1.17-1.75\"  — Tertiary source; range reflects concentration dependence.  [Wikipedia contributors, 2024, confidence: medium]"
        },
        {
            "id": 302,
            "dataset": "carbohydrate",
            "entity": "fructose",
            "entity_group": "",
            "entity_class": "monosaccharide",
            "property": "relative sweetness",
            "property_key": "sweetness",
            "value": "1.475",
            "unit": "rel",
            "value_reported": "115-180",
            "unit_reported": "rel(sucrose=100)",
            "method": "Review",
            "method_detail": "Table 6, sucrose=100 basis; concentration dependent (higher at higher concentration)",
            "conditions": "Table 6, sucrose=100 basis; concentration dependent (higher at higher concentration)",
            "conditions_detail": "Table 6, sucrose=100 basis; concentration dependent (higher at higher concentration) | basis: sucrose=100 | note: concentration-dependent",
            "doi": "10.3389/fnut.2020.00075",
            "source_url": "https://pmc.ncbi.nlm.nih.gov/articles/PMC7357269/",
            "year": "2020",
            "confidence": "high",
            "comments": "\"Fructose 115-180 (relative sweetness, sucrose=100). Degree of sweetness is influenced by concentration and higher at higher concentrations.\"  — Peer-reviewed review (Frontiers in Nutrition).  [Fred Brouns, 2020, confidence: high]"
        },
        {
            "id": 303,
            "dataset": "carbohydrate",
            "entity": "glucose",
            "entity_group": "",
            "entity_class": "monosaccharide",
            "property": "relative sweetness",
            "property_key": "sweetness",
            "value": "0.6",
            "unit": "rel",
            "value_reported": "50-70",
            "unit_reported": "rel(sucrose=100)",
            "method": "Review",
            "method_detail": "Table 6, sucrose=100 basis; concentration dependent",
            "conditions": "Table 6, sucrose=100 basis; concentration dependent",
            "conditions_detail": "Table 6, sucrose=100 basis; concentration dependent | basis: sucrose=100 | note: concentration-dependent",
            "doi": "10.3389/fnut.2020.00075",
            "source_url": "https://pmc.ncbi.nlm.nih.gov/articles/PMC7357269/",
            "year": "2020",
            "confidence": "high",
            "comments": "\"Glucose 50-70 (relative sweetness, sucrose=100)\"  — Peer-reviewed review.  [Fred Brouns, 2020, confidence: high]"
        },
        {
            "id": 304,
            "dataset": "carbohydrate",
            "entity": "galactose",
            "entity_group": "",
            "entity_class": "monosaccharide",
            "property": "relative sweetness",
            "property_key": "sweetness",
            "value": "0.54",
            "unit": "rel",
            "value_reported": "54",
            "unit_reported": "rel(sucrose=100)",
            "method": "Review",
            "method_detail": "Table 6, sucrose=100 basis",
            "conditions": "Table 6, sucrose=100 basis",
            "conditions_detail": "Table 6, sucrose=100 basis | basis: sucrose=100",
            "doi": "10.3389/fnut.2020.00075",
            "source_url": "https://pmc.ncbi.nlm.nih.gov/articles/PMC7357269/",
            "year": "2020",
            "confidence": "high",
            "comments": "\"Galactose 54 (relative sweetness, sucrose=100)\"  — Peer-reviewed review.  [Fred Brouns, 2020, confidence: high]"
        },
        {
            "id": 305,
            "dataset": "carbohydrate",
            "entity": "maltose",
            "entity_group": "",
            "entity_class": "disaccharide",
            "property": "relative sweetness",
            "property_key": "sweetness",
            "value": "0.4",
            "unit": "rel",
            "value_reported": "30-50",
            "unit_reported": "rel(sucrose=100)",
            "method": "Review",
            "method_detail": "Table 6, sucrose=100 basis; concentration dependent",
            "conditions": "Table 6, sucrose=100 basis; concentration dependent",
            "conditions_detail": "Table 6, sucrose=100 basis; concentration dependent | basis: sucrose=100 | note: concentration-dependent",
            "doi": "10.3389/fnut.2020.00075",
            "source_url": "https://pmc.ncbi.nlm.nih.gov/articles/PMC7357269/",
            "year": "2020",
            "confidence": "high",
            "comments": "\"Maltose 30-50 (relative sweetness, sucrose=100)\"  — Peer-reviewed review.  [Fred Brouns, 2020, confidence: high]"
        },
        {
            "id": 306,
            "dataset": "carbohydrate",
            "entity": "lactose",
            "entity_group": "",
            "entity_class": "disaccharide",
            "property": "relative sweetness",
            "property_key": "sweetness",
            "value": "0.275",
            "unit": "rel",
            "value_reported": "15-40",
            "unit_reported": "rel(sucrose=100)",
            "method": "Review",
            "method_detail": "Table 6, sucrose=100 basis; concentration dependent",
            "conditions": "Table 6, sucrose=100 basis; concentration dependent",
            "conditions_detail": "Table 6, sucrose=100 basis; concentration dependent | basis: sucrose=100 | note: concentration-dependent",
            "doi": "10.3389/fnut.2020.00075",
            "source_url": "https://pmc.ncbi.nlm.nih.gov/articles/PMC7357269/",
            "year": "2020",
            "confidence": "high",
            "comments": "\"Lactose 15-40 (relative sweetness, sucrose=100)\"  — Peer-reviewed review.  [Fred Brouns, 2020, confidence: high]"
        },
        {
            "id": 307,
            "dataset": "carbohydrate",
            "entity": "isomaltulose",
            "entity_group": "",
            "entity_class": "disaccharide",
            "property": "relative sweetness",
            "property_key": "sweetness",
            "value": "0.5",
            "unit": "rel",
            "value_reported": "50",
            "unit_reported": "rel(sucrose=100)",
            "method": "Review",
            "method_detail": "Table 6, sucrose=100 basis",
            "conditions": "Table 6, sucrose=100 basis",
            "conditions_detail": "Table 6, sucrose=100 basis | basis: sucrose=100",
            "doi": "10.3389/fnut.2020.00075",
            "source_url": "https://pmc.ncbi.nlm.nih.gov/articles/PMC7357269/",
            "year": "2020",
            "confidence": "high",
            "comments": "\"Isomaltulose 50 (relative sweetness, sucrose=100)\"  — Peer-reviewed review.  [Fred Brouns, 2020, confidence: high]"
        },
        {
            "id": 308,
            "dataset": "carbohydrate",
            "entity": "trehalose",
            "entity_group": "",
            "entity_class": "disaccharide",
            "property": "relative sweetness",
            "property_key": "sweetness",
            "value": "0.45",
            "unit": "rel",
            "value_reported": "45",
            "unit_reported": "rel(sucrose=100)",
            "method": "Review",
            "method_detail": "Table 6, sucrose=100 basis",
            "conditions": "Table 6, sucrose=100 basis",
            "conditions_detail": "Table 6, sucrose=100 basis | basis: sucrose=100",
            "doi": "10.3389/fnut.2020.00075",
            "source_url": "https://pmc.ncbi.nlm.nih.gov/articles/PMC7357269/",
            "year": "2020",
            "confidence": "high",
            "comments": "\"Trehalose 45 (relative sweetness, sucrose=100)\"  — Peer-reviewed review.  [Fred Brouns, 2020, confidence: high]"
        },
        {
            "id": 309,
            "dataset": "carbohydrate",
            "entity": "glucose",
            "entity_group": "",
            "entity_class": "monosaccharide",
            "property": "relative sweetness",
            "property_key": "sweetness",
            "value": "0.74",
            "unit": "rel",
            "value_reported": "74",
            "unit_reported": "rel(sucrose=100)",
            "method": "Review",
            "method_detail": "Relative Sweetness Factor table, sucrose=100% reference; labelled Dextrose (Glucose)",
            "conditions": "Relative Sweetness Factor table, sucrose=100% reference; labelled Dextrose (Glucose)",
            "conditions_detail": "Relative Sweetness Factor table, sucrose=100% reference; labelled Dextrose (Glucose) | basis: sucrose=100",
            "doi": "",
            "source_url": "https://owlsoft.com/pdf_docs/WhitePaper/Rel_Sweet.pdf",
            "year": "2011",
            "confidence": "medium",
            "comments": "\"Dextrose (Glucose)  74\"  — Industry white paper (sucrose=100% basis).  [Owl Software / LaVic, Inc., 2011, confidence: medium]"
        },
        {
            "id": 310,
            "dataset": "carbohydrate",
            "entity": "fructose",
            "entity_group": "",
            "entity_class": "monosaccharide",
            "property": "relative sweetness",
            "property_key": "sweetness",
            "value": "1.1",
            "unit": "rel",
            "value_reported": "110",
            "unit_reported": "rel(sucrose=100)",
            "method": "Review",
            "method_detail": "Relative Sweetness Factor table, sucrose=100% reference",
            "conditions": "Relative Sweetness Factor table, sucrose=100% reference",
            "conditions_detail": "Relative Sweetness Factor table, sucrose=100% reference | basis: sucrose=100",
            "doi": "",
            "source_url": "https://owlsoft.com/pdf_docs/WhitePaper/Rel_Sweet.pdf",
            "year": "2011",
            "confidence": "medium",
            "comments": "\"Fructose  110\"  — Industry white paper (sucrose=100% basis).  [Owl Software / LaVic, Inc., 2011, confidence: medium]"
        },
        {
            "id": 311,
            "dataset": "carbohydrate",
            "entity": "galactose",
            "entity_group": "",
            "entity_class": "monosaccharide",
            "property": "relative sweetness",
            "property_key": "sweetness",
            "value": "0.6",
            "unit": "rel",
            "value_reported": "60",
            "unit_reported": "rel(sucrose=100)",
            "method": "Review",
            "method_detail": "Relative Sweetness Factor table, sucrose=100% reference",
            "conditions": "Relative Sweetness Factor table, sucrose=100% reference",
            "conditions_detail": "Relative Sweetness Factor table, sucrose=100% reference | basis: sucrose=100",
            "doi": "",
            "source_url": "https://owlsoft.com/pdf_docs/WhitePaper/Rel_Sweet.pdf",
            "year": "2011",
            "confidence": "medium",
            "comments": "\"Galactose  60\"  — Industry white paper (sucrose=100% basis).  [Owl Software / LaVic, Inc., 2011, confidence: medium]"
        },
        {
            "id": 312,
            "dataset": "carbohydrate",
            "entity": "maltose",
            "entity_group": "",
            "entity_class": "disaccharide",
            "property": "relative sweetness",
            "property_key": "sweetness",
            "value": "0.5",
            "unit": "rel",
            "value_reported": "50",
            "unit_reported": "rel(sucrose=100)",
            "method": "Review",
            "method_detail": "Relative Sweetness Factor table, sucrose=100% reference",
            "conditions": "Relative Sweetness Factor table, sucrose=100% reference",
            "conditions_detail": "Relative Sweetness Factor table, sucrose=100% reference | basis: sucrose=100",
            "doi": "",
            "source_url": "https://owlsoft.com/pdf_docs/WhitePaper/Rel_Sweet.pdf",
            "year": "2011",
            "confidence": "medium",
            "comments": "\"Maltose  50\"  — Industry white paper (sucrose=100% basis).  [Owl Software / LaVic, Inc., 2011, confidence: medium]"
        },
        {
            "id": 313,
            "dataset": "carbohydrate",
            "entity": "xylose",
            "entity_group": "",
            "entity_class": "monosaccharide",
            "property": "relative sweetness",
            "property_key": "sweetness",
            "value": "0.7",
            "unit": "rel",
            "value_reported": "70",
            "unit_reported": "rel(sucrose=100)",
            "method": "Review",
            "method_detail": "Relative Sweetness Factor table, sucrose=100% reference",
            "conditions": "Relative Sweetness Factor table, sucrose=100% reference",
            "conditions_detail": "Relative Sweetness Factor table, sucrose=100% reference | basis: sucrose=100",
            "doi": "",
            "source_url": "https://owlsoft.com/pdf_docs/WhitePaper/Rel_Sweet.pdf",
            "year": "2011",
            "confidence": "medium",
            "comments": "\"Xylose  70\"  — Industry white paper (sucrose=100% basis).  [Owl Software / LaVic, Inc., 2011, confidence: medium]"
        },
        {
            "id": 314,
            "dataset": "carbohydrate",
            "entity": "xylitol",
            "entity_group": "",
            "entity_class": "sugar alcohol / polyol",
            "property": "relative sweetness",
            "property_key": "sweetness",
            "value": "1",
            "unit": "rel",
            "value_reported": "100",
            "unit_reported": "rel(sucrose=100)",
            "method": "Review",
            "method_detail": "Relative Sweetness Factor table, sucrose=100% reference",
            "conditions": "Relative Sweetness Factor table, sucrose=100% reference",
            "conditions_detail": "Relative Sweetness Factor table, sucrose=100% reference | basis: sucrose=100",
            "doi": "",
            "source_url": "https://owlsoft.com/pdf_docs/WhitePaper/Rel_Sweet.pdf",
            "year": "2011",
            "confidence": "medium",
            "comments": "\"Xylitol  100\"  — Industry white paper (sucrose=100% basis).  [Owl Software / LaVic, Inc., 2011, confidence: medium]"
        },
        {
            "id": 315,
            "dataset": "cellulose",
            "entity": "alpha-cellulose (oil palm empty fruit bunch)",
            "entity_group": "cellulose (generic)",
            "entity_class": "native cellulose",
            "property": "thermal degradation temperature",
            "property_key": "Td",
            "value": "250.0",
            "unit": "C",
            "value_reported": "250",
            "unit_reported": "C",
            "method": "Experiment",
            "method_detail": "TGA, onset (Tonset), N2, 10 C/min",
            "conditions": "TGA, onset (Tonset), N2, 10 C/min",
            "conditions_detail": "TGA, onset (Tonset), N2, 10 C/min | atmosphere: N2 | heating rate (K/min): 10 | allomorph: I/II | crystallinity (%): 44.78",
            "doi": "10.17576/mjas-2016-2005-17",
            "source_url": "https://www.ukm.my/mjas/v20_n5/pdf/FatinAfifah_20_5_17.pdf",
            "year": "2016",
            "confidence": "high",
            "comments": "\"Table 2: alpha-cellulose Tonset 250 C, Tmax 349 C\"  — From Table 2 (Tonset/Tmax/Tg/weight loss). alpha-cellulose extracted from OPEFB.  [Ahmad Kuthi FA, Norazli NRA, Badri KH, 2016, confidence: high]"
        },
        {
            "id": 316,
            "dataset": "cellulose",
            "entity": "alpha-cellulose (oil palm empty fruit bunch)",
            "entity_group": "cellulose (generic)",
            "entity_class": "native cellulose",
            "property": "thermal degradation temperature",
            "property_key": "Td",
            "value": "349.0",
            "unit": "C",
            "value_reported": "349",
            "unit_reported": "C",
            "method": "Experiment",
            "method_detail": "TGA/DTA, Tmax (DTA peak / max degradation), N2, 10 C/min",
            "conditions": "TGA/DTA, Tmax (DTA peak / max degradation), N2, 10 C/min",
            "conditions_detail": "TGA/DTA, Tmax (DTA peak / max degradation), N2, 10 C/min | atmosphere: N2 | heating rate (K/min): 10 | allomorph: I/II | crystallinity (%): 44.78",
            "doi": "10.17576/mjas-2016-2005-17",
            "source_url": "https://www.ukm.my/mjas/v20_n5/pdf/FatinAfifah_20_5_17.pdf",
            "year": "2016",
            "confidence": "high",
            "comments": "\"Table 2: alpha-cellulose Tonset 250 C, Tmax 349 C\"  — From Table 2. Maximum degradation temperature.  [Ahmad Kuthi FA, Norazli NRA, Badri KH, 2016, confidence: high]"
        },
        {
            "id": 317,
            "dataset": "cellulose",
            "entity": "microcrystalline cellulose MCC-A (acid hydrolysis 120 C, OPEFB)",
            "entity_group": "microcrystalline cellulose (MCC)",
            "entity_class": "pulp / microcrystalline cellulose",
            "property": "thermal degradation temperature",
            "property_key": "Td",
            "value": "250.0",
            "unit": "C",
            "value_reported": "250",
            "unit_reported": "C",
            "method": "Experiment",
            "method_detail": "TGA, onset (Tonset), N2, 10 C/min",
            "conditions": "TGA, onset (Tonset), N2, 10 C/min",
            "conditions_detail": "TGA, onset (Tonset), N2, 10 C/min | atmosphere: N2 | heating rate (K/min): 10 | allomorph: I/II | crystallinity (%): 65.07",
            "doi": "10.17576/mjas-2016-2005-17",
            "source_url": "https://www.ukm.my/mjas/v20_n5/pdf/FatinAfifah_20_5_17.pdf",
            "year": "2016",
            "confidence": "high",
            "comments": "\"MCCA showed the highest onset temperature (250 C) ... This is due to the high crystallinity of cellulose in MCCA\"  — Table 2; highest crystallinity MCC (CrI 65.07%).  [Ahmad Kuthi FA, Norazli NRA, Badri KH, 2016, confidence: high]"
        },
        {
            "id": 318,
            "dataset": "cellulose",
            "entity": "microcrystalline cellulose MCC-A (acid hydrolysis 120 C, OPEFB)",
            "entity_group": "microcrystalline cellulose (MCC)",
            "entity_class": "pulp / microcrystalline cellulose",
            "property": "thermal degradation temperature",
            "property_key": "Td",
            "value": "360.0",
            "unit": "C",
            "value_reported": "360",
            "unit_reported": "C",
            "method": "Experiment",
            "method_detail": "TGA/DTA, Tmax (maximum degradation), N2, 10 C/min",
            "conditions": "TGA/DTA, Tmax (maximum degradation), N2, 10 C/min",
            "conditions_detail": "TGA/DTA, Tmax (maximum degradation), N2, 10 C/min | atmosphere: N2 | heating rate (K/min): 10 | allomorph: I/II | crystallinity (%): 65.07",
            "doi": "10.17576/mjas-2016-2005-17",
            "source_url": "https://www.ukm.my/mjas/v20_n5/pdf/FatinAfifah_20_5_17.pdf",
            "year": "2016",
            "confidence": "high",
            "comments": "\"Table 2: MCCA Tonset 250 C, Tmax 360 C\"  — Table 2.  [Ahmad Kuthi FA, Norazli NRA, Badri KH, 2016, confidence: high]"
        },
        {
            "id": 319,
            "dataset": "cellulose",
            "entity": "microcrystalline cellulose MCC-B (acid hydrolysis 130 C, OPEFB)",
            "entity_group": "microcrystalline cellulose (MCC)",
            "entity_class": "pulp / microcrystalline cellulose",
            "property": "thermal degradation temperature",
            "property_key": "Td",
            "value": "225.0",
            "unit": "C",
            "value_reported": "225",
            "unit_reported": "C",
            "method": "Experiment",
            "method_detail": "TGA, onset (Tonset), N2, 10 C/min",
            "conditions": "TGA, onset (Tonset), N2, 10 C/min",
            "conditions_detail": "TGA, onset (Tonset), N2, 10 C/min | atmosphere: N2 | heating rate (K/min): 10 | allomorph: I/II | crystallinity (%): 61.18",
            "doi": "10.17576/mjas-2016-2005-17",
            "source_url": "https://www.ukm.my/mjas/v20_n5/pdf/FatinAfifah_20_5_17.pdf",
            "year": "2016",
            "confidence": "high",
            "comments": "\"Table 2: MCCB Tonset 225 C, Tmax 355 C\"  — Table 2.  [Ahmad Kuthi FA, Norazli NRA, Badri KH, 2016, confidence: high]"
        },
        {
            "id": 320,
            "dataset": "cellulose",
            "entity": "microcrystalline cellulose MCC-B (acid hydrolysis 130 C, OPEFB)",
            "entity_group": "microcrystalline cellulose (MCC)",
            "entity_class": "pulp / microcrystalline cellulose",
            "property": "thermal degradation temperature",
            "property_key": "Td",
            "value": "355.0",
            "unit": "C",
            "value_reported": "355",
            "unit_reported": "C",
            "method": "Experiment",
            "method_detail": "TGA/DTA, Tmax (maximum degradation), N2, 10 C/min",
            "conditions": "TGA/DTA, Tmax (maximum degradation), N2, 10 C/min",
            "conditions_detail": "TGA/DTA, Tmax (maximum degradation), N2, 10 C/min | atmosphere: N2 | heating rate (K/min): 10 | allomorph: I/II | crystallinity (%): 61.18",
            "doi": "10.17576/mjas-2016-2005-17",
            "source_url": "https://www.ukm.my/mjas/v20_n5/pdf/FatinAfifah_20_5_17.pdf",
            "year": "2016",
            "confidence": "high",
            "comments": "\"Table 2: MCCB Tonset 225 C, Tmax 355 C\"  — Table 2.  [Ahmad Kuthi FA, Norazli NRA, Badri KH, 2016, confidence: high]"
        }
    ]
}