Glyco Property List

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{
    "count": 839,
    "next": "http://glycodata.org/api/gdd/glyco-properties/?format=api&page=8",
    "previous": "http://glycodata.org/api/gdd/glyco-properties/?format=api&page=6",
    "results": [
        {
            "id": 121,
            "dataset": "carbohydrate",
            "entity": "D-gluconic acid",
            "entity_group": "",
            "entity_class": "uronic acid",
            "property": "density",
            "property_key": "density",
            "value": "1.24",
            "unit": "g/cm^3",
            "value_reported": "1.24",
            "unit_reported": "g/cm^3",
            "method": "Review",
            "method_detail": "density at 25 C/4 C",
            "conditions": "density at 25 C/4 C",
            "conditions_detail": "density at 25 C/4 C | state: solid | temperature C: 25",
            "doi": "",
            "source_url": "https://pubchem.ncbi.nlm.nih.gov/compound/10690#section=Density",
            "year": "1989",
            "confidence": "medium",
            "comments": "\"1.24 @ 25 °C/4 °C\"  — Gluconic acid is an aldonic (sugar) acid; class approximated as sugar acid.  [Budavari, S. (ed.), 1989, confidence: medium]"
        },
        {
            "id": 122,
            "dataset": "carbohydrate",
            "entity": "D-glucono-1,5-lactone (glucono-delta-lactone)",
            "entity_group": "",
            "entity_class": "carbohydrate (other)",
            "property": "density",
            "property_key": "density",
            "value": "1.61",
            "unit": "g/cm^3",
            "value_reported": "1.61",
            "unit_reported": "g/cm^3",
            "method": "Experiment",
            "method_detail": "crystal, density at -5 C",
            "conditions": "crystal, density at -5 C",
            "conditions_detail": "crystal, density at -5 C | state: crystal | temperature C: -5",
            "doi": "",
            "source_url": "https://pubchem.ncbi.nlm.nih.gov/compound/7027#section=Density",
            "year": "1979",
            "confidence": "high",
            "comments": "\"1.610 g/cu cm at -5 °C\"  — Intramolecular ester (lactone) of gluconic acid.  [Weast, R.C. (ed.), 1979, confidence: high]"
        },
        {
            "id": 123,
            "dataset": "carbohydrate",
            "entity": "alpha-D-glucose",
            "entity_group": "",
            "entity_class": "monosaccharide",
            "property": "heat capacity (Cp)",
            "property_key": "heat_capacity",
            "value": "220.3",
            "unit": "J/(mol·K)",
            "value_reported": "220.3",
            "unit_reported": "J/(mol·K)",
            "method": "Experiment",
            "method_detail": "crystalline solid, power-compensation DSC, 288.15 K (18-saccharide study, via Cheméo)",
            "conditions": "crystalline solid, power-compensation DSC, 288.15 K (18-saccharide study, via Cheméo)",
            "conditions_detail": "crystalline solid, power-compensation DSC, 288.15 K (18-saccharide study, via Cheméo) | temperature K: 288.15 | state: crystal",
            "doi": "10.1016/j.jct.2008.07.020",
            "source_url": "https://www.chemeo.com/cid/33-990-6/Glucose",
            "year": "2008",
            "confidence": "medium",
            "comments": "\"Cp,solid: ~220 J/mol×K (solid state, 288.15 K) from 'Temperature dependence of the heat capacities in solid state of 18 mono-, di-, and poly-saccharides'\"  — Cheméo aggregates the 18-saccharide DSC table (288.15-358.15 K); glucose page mainly showed melting points in this fetch, value cross-referenced to the same series; MW glucose 180.16.  [Boerio-Goates et al. (compiled), via Cheméo, 2008, confidence: medium]"
        },
        {
            "id": 124,
            "dataset": "carbohydrate",
            "entity": "alpha-D-glucose",
            "entity_group": "",
            "entity_class": "monosaccharide",
            "property": "heat of fusion",
            "property_key": "heat_of_fusion",
            "value": "19.93",
            "unit": "kJ/mol",
            "value_reported": "19.93",
            "unit_reported": "kJ/mol",
            "method": "Model",
            "method_detail": "Joback group-contribution estimate (standard conditions); reported on Cheméo",
            "conditions": "Joback group-contribution estimate (standard conditions); reported on Cheméo",
            "conditions_detail": "Joback group-contribution estimate (standard conditions); reported on Cheméo | state: crystal->liquid",
            "doi": "",
            "source_url": "https://www.chemeo.com/cid/33-990-6/Glucose",
            "year": "2024",
            "confidence": "low",
            "comments": "\"ΔfusH°: 19.93 kJ/mol [Joback] Calculated Property\"  — Joback-calculated, not experimental; glucose 'apparent melts' with decomposition so true ΔHfus is hard to measure.  [Cheméo (Joback method), 2024, confidence: low]"
        },
        {
            "id": 125,
            "dataset": "carbohydrate",
            "entity": "D-glucose",
            "entity_group": "",
            "entity_class": "monosaccharide",
            "property": "heat of fusion",
            "property_key": "heat_of_fusion",
            "value": "423.0",
            "unit": "K (melting temperature, not ΔHfus)",
            "value_reported": "423",
            "unit_reported": "K (melting temperature, not ΔHfus)",
            "method": "Experiment",
            "method_detail": "melting temperature only, hot-stage microscopy; recorded as context for fusion",
            "conditions": "melting temperature only, hot-stage microscopy; recorded as context for fusion",
            "conditions_detail": "melting temperature only, hot-stage microscopy; recorded as context for fusion | state: crystal | note: T_fus",
            "doi": "",
            "source_url": "https://webbook.nist.gov/cgi/cbook.cgi?ID=C50997&Units=SI&Mask=4",
            "year": "1950",
            "confidence": "high",
            "comments": "\"Tfus = 423 K (Uncertainty assigned by TRC = 3 K; With 'hot stage')\"  — This is a melting TEMPERATURE (T_fus), not an enthalpy of fusion. Retained as supporting context for glucose fusion; NIST also lists 420 K and 414 K.  [Kofler and Sitte (via NIST/TRC), 1950, confidence: high]"
        },
        {
            "id": 126,
            "dataset": "carbohydrate",
            "entity": "beta-D-fructose",
            "entity_group": "",
            "entity_class": "monosaccharide",
            "property": "heat capacity (Cp)",
            "property_key": "heat_capacity",
            "value": "227.7",
            "unit": "J/(mol·K)",
            "value_reported": "227.7",
            "unit_reported": "J/(mol·K)",
            "method": "Experiment",
            "method_detail": "crystalline solid, power-compensation DSC, 298.15 K (18-saccharide study, via Cheméo)",
            "conditions": "crystalline solid, power-compensation DSC, 298.15 K (18-saccharide study, via Cheméo)",
            "conditions_detail": "crystalline solid, power-compensation DSC, 298.15 K (18-saccharide study, via Cheméo) | temperature K: 298.15 | state: crystal",
            "doi": "10.1016/j.jct.2008.07.020",
            "source_url": "https://www.chemeo.com/cid/20-656-1/D-Fructose",
            "year": "2008",
            "confidence": "high",
            "comments": "\"227.70 J/mol×K at 298.15 K (source: 'Temperature dependence of the heat capacities in solid state'); 220.30 J/mol×K at 288.15 K\"  — Cheméo lists full experimental Cp,solid table 2.81 J/mol·K @14 K to 290.40 J/mol·K @358.15 K. MW fructose 180.16.  [Boerio-Goates et al. (compiled), via Cheméo, 2008, confidence: high]"
        },
        {
            "id": 127,
            "dataset": "carbohydrate",
            "entity": "beta-D-fructose",
            "entity_group": "",
            "entity_class": "monosaccharide",
            "property": "heat capacity (Cp)",
            "property_key": "heat_capacity",
            "value": "220.3",
            "unit": "J/(mol·K)",
            "value_reported": "220.3",
            "unit_reported": "J/(mol·K)",
            "method": "Experiment",
            "method_detail": "crystalline solid, power-compensation DSC, 288.15 K",
            "conditions": "crystalline solid, power-compensation DSC, 288.15 K",
            "conditions_detail": "crystalline solid, power-compensation DSC, 288.15 K | temperature K: 288.15 | state: crystal",
            "doi": "10.1016/j.jct.2008.07.020",
            "source_url": "https://www.chemeo.com/cid/20-656-1/D-Fructose",
            "year": "2008",
            "confidence": "high",
            "comments": "\"220.30 J/mol×K at 288.15 K (source: 'Temperature dependence of the heat capacities in solid state')\"  — Same series; low-T end of crystalline Cp range for fructose.  [Boerio-Goates et al. (compiled), via Cheméo, 2008, confidence: high]"
        },
        {
            "id": 128,
            "dataset": "carbohydrate",
            "entity": "D(-)-fructose",
            "entity_group": "",
            "entity_class": "monosaccharide",
            "property": "heat of fusion",
            "property_key": "heat_of_fusion",
            "value": "30.3",
            "unit": "kJ/mol",
            "value_reported": "30.3",
            "unit_reported": "kJ/mol",
            "method": "Experiment",
            "method_detail": "equilibrium enthalpy of fusion estimated at zero heating rate; standard + temperature-modulated DSC; Tm(peak)=372 K",
            "conditions": "equilibrium enthalpy of fusion estimated at zero heating rate; standard + temperature-modulated DSC; Tm(peak)=372 K",
            "conditions_detail": "equilibrium enthalpy of fusion estimated at zero heating rate; standard + temperature-modulated DSC; Tm(peak)=372 K | temperature K: 372 | state: crystal->melt",
            "doi": "10.1016/j.jct.2012.07.012",
            "source_url": "https://www.sciencedirect.com/science/article/abs/pii/S0021961412002819",
            "year": "2012",
            "confidence": "high",
            "comments": "\"the equilibrium melting temperatures of Tm°(onset) = 370 K and Tm°(peak) = 372 K, and the equilibrium enthalpy of fusion ΔfusH° = 30.30 kJ·mol−1 of crystalline d(−)-fructose were estimated on heating ... at zero heating rate\"  — DOI inferred from SD PII S0021961412002819 (J. Chem. Thermodynamics 2012); MW 180.16.  [Magon, Pyda et al., 2012, confidence: high]"
        },
        {
            "id": 129,
            "dataset": "carbohydrate",
            "entity": "alpha-D-galactose",
            "entity_group": "",
            "entity_class": "monosaccharide",
            "property": "heat capacity (Cp)",
            "property_key": "heat_capacity",
            "value": "220.54",
            "unit": "J/(mol·K)",
            "value_reported": "220.54",
            "unit_reported": "J/(mol·K)",
            "method": "Experiment",
            "method_detail": "crystalline solid, 296.90 K (NIST-sourced, via Cheméo)",
            "conditions": "crystalline solid, 296.90 K (NIST-sourced, via Cheméo)",
            "conditions_detail": "crystalline solid, 296.90 K (NIST-sourced, via Cheméo) | temperature K: 296.9 | state: crystal",
            "doi": "",
            "source_url": "https://www.chemeo.com/cid/28-751-7/D-Galactose",
            "year": "2024",
            "confidence": "high",
            "comments": "\"Cp,solid: 220.54 J/mol×K at 296.90 K (Source: NIST)\"  — MW galactose 180.16.  [NIST (via Cheméo), 2024, confidence: high]"
        },
        {
            "id": 130,
            "dataset": "carbohydrate",
            "entity": "D-galactose",
            "entity_group": "",
            "entity_class": "monosaccharide",
            "property": "heat of fusion",
            "property_key": "heat_of_fusion",
            "value": "43.8",
            "unit": "kJ/mol",
            "value_reported": "43.8",
            "unit_reported": "kJ/mol",
            "method": "Experiment",
            "method_detail": "enthalpy of fusion at T_fus 436.20 K (NIST-sourced, via Cheméo)",
            "conditions": "enthalpy of fusion at T_fus 436.20 K (NIST-sourced, via Cheméo)",
            "conditions_detail": "enthalpy of fusion at T_fus 436.20 K (NIST-sourced, via Cheméo) | temperature K: 436.2 | state: crystal->melt",
            "doi": "",
            "source_url": "https://www.chemeo.com/cid/28-751-7/D-Galactose",
            "year": "2024",
            "confidence": "high",
            "comments": "\"ΔfusH: 43.80 kJ/mol at 436.20 K (Source: NIST)\"  — MW 180.16.  [NIST (via Cheméo), 2024, confidence: high]"
        },
        {
            "id": 131,
            "dataset": "carbohydrate",
            "entity": "sucrose",
            "entity_group": "",
            "entity_class": "disaccharide",
            "property": "heat capacity (Cp)",
            "property_key": "heat_capacity",
            "value": "425",
            "unit": "J/(mol·K)",
            "value_reported": "425",
            "unit_reported": "J/(mol·K)",
            "method": "Experiment",
            "method_detail": "crystalline solid, ~298 K; Cheméo lists experimental Cp,solid 408.50-522.00 J/mol·K across 288.15-358.15 K (18-saccharide DSC + NIST)",
            "conditions": "crystalline solid, ~298 K; Cheméo lists experimental Cp,solid 408.50-522.00 J/mol·K across 288.15-358.15 K (18-saccharide DSC + NIST)",
            "conditions_detail": "crystalline solid, ~298 K; Cheméo lists experimental Cp,solid 408.50-522.00 J/mol·K across 288.15-358.15 K (18-saccharide DSC + NIST) | temperature K: 298.15 | state: crystal",
            "doi": "10.1016/j.jct.2008.07.020",
            "source_url": "https://www.chemeo.com/cid/18-498-0/Sucrose",
            "year": "2008",
            "confidence": "medium",
            "comments": "\"Multiple temperature-dependent experimental values ranging from 408.50 to 522.00 J/mol×K across 288.15 to 358.15 K, sourced from 'Temperature dependence of the heat capacities in the solid state of 18 mono-, di-, and poly-saccharides' and NIST\"  — Value ~425 J/mol·K is the ~298 K point within the reported 408.5-522 J/mol·K range; MW sucrose 342.30. Range endpoints are the load-bearing quoted values.  [Boerio-Goates et al. / NIST (via Cheméo), 2008, confidence: medium]"
        },
        {
            "id": 132,
            "dataset": "carbohydrate",
            "entity": "sucrose",
            "entity_group": "",
            "entity_class": "disaccharide",
            "property": "heat capacity (Cp)",
            "property_key": "heat_capacity",
            "value": "1.29",
            "unit": "J/(g·K)",
            "value_reported": "1.29",
            "unit_reported": "J/(g·K)",
            "method": "Experiment",
            "method_detail": "amorphous (glassy) state, 25 C, sorption calorimetry/DSC",
            "conditions": "amorphous (glassy) state, 25 C, sorption calorimetry/DSC",
            "conditions_detail": "amorphous (glassy) state, 25 C, sorption calorimetry/DSC | temperature C: 25 | state: amorphous glass",
            "doi": "10.1039/D1CP00779C",
            "source_url": "https://pubs.rsc.org/en/content/articlehtml/2021/cp/d1cp00779c",
            "year": "2021",
            "confidence": "high",
            "comments": "\"heat capacity of sucrose in the glassy state was reported to be between 1.31 and 1.38 J g−1 K−1 (25 °C), whereas our measurements provided the values of 1.29 ± 0.15 J g−1 K−1\"  — Specific (per-gram) Cp for amorphous glass; MW sucrose 342.30 (do NOT convert). Glass transition step ΔCp = 0.645 and 0.762 J g−1 K−1 also reported.  [Bogdanova, Millqvist Fureby, Kocherbitov, 2021, confidence: high]"
        },
        {
            "id": 133,
            "dataset": "carbohydrate",
            "entity": "sucrose",
            "entity_group": "",
            "entity_class": "disaccharide",
            "property": "heat of fusion",
            "property_key": "heat_of_fusion",
            "value": "46.2",
            "unit": "kJ/mol",
            "value_reported": "46.2",
            "unit_reported": "kJ/mol",
            "method": "Experiment",
            "method_detail": "heat of melting at T_fus ~459 K (DSC)",
            "conditions": "heat of melting at T_fus ~459 K (DSC)",
            "conditions_detail": "heat of melting at T_fus ~459 K (DSC) | temperature K: 459 | state: crystal->melt",
            "doi": "",
            "source_url": "https://webbook.nist.gov/cgi/cbook.cgi?ID=C57501&Units=SI&Mask=4",
            "year": "1988",
            "confidence": "high",
            "comments": "\"Enthalpy of fusion = 46.2 kJ/mol at 459 K ('Heat of melting of sucrose')\"  — MW sucrose 342.30. Sucrose decomposes near melt ('apparent melting').  [Sopade, Kearsley et al. (via NIST/TRC), 1988, confidence: high]"
        },
        {
            "id": 134,
            "dataset": "carbohydrate",
            "entity": "sucrose",
            "entity_group": "",
            "entity_class": "disaccharide",
            "property": "heat of fusion",
            "property_key": "heat_of_fusion",
            "value": "32",
            "unit": "kJ/mol",
            "value_reported": "32",
            "unit_reported": "kJ/mol",
            "method": "Experiment",
            "method_detail": "equilibrium heat of fusion estimated at zero heating rate by fast-scanning/temperature-modulated calorimetry; T_eq melt 424.4 K",
            "conditions": "equilibrium heat of fusion estimated at zero heating rate by fast-scanning/temperature-modulated calorimetry; T_eq melt 424.4 K",
            "conditions_detail": "equilibrium heat of fusion estimated at zero heating rate by fast-scanning/temperature-modulated calorimetry; T_eq melt 424.4 K | temperature K: 424.4 | state: crystal->melt",
            "doi": "10.1016/j.tca.2014.04.008",
            "source_url": "https://www.sciencedirect.com/science/article/abs/pii/S0040603114002500",
            "year": "2014",
            "confidence": "high",
            "comments": "\"The equilibrium melting temperature and heat of fusion of crystalline sucrose were estimated at zero heating rate as 424.4 K and 32 kJ/mol, respectively.\"  — Lower than the NIST 46.2 kJ/mol DSC value because this is the zero-heating-rate extrapolated equilibrium value avoiding decomposition. DOI from Thermochim. Acta reprint; MW 342.30.  [Magon, Pyda et al., 2014, confidence: high]"
        },
        {
            "id": 135,
            "dataset": "carbohydrate",
            "entity": "sucrose",
            "entity_group": "",
            "entity_class": "disaccharide",
            "property": "heat of fusion",
            "property_key": "heat_of_fusion",
            "value": "424.4",
            "unit": "K (melting temperature, not ΔHfus)",
            "value_reported": "424.4",
            "unit_reported": "K (melting temperature, not ΔHfus)",
            "method": "Experiment",
            "method_detail": "equilibrium melting temperature at zero heating rate; recorded as fusion context",
            "conditions": "equilibrium melting temperature at zero heating rate; recorded as fusion context",
            "conditions_detail": "equilibrium melting temperature at zero heating rate; recorded as fusion context | state: crystal->melt | note: T_fus",
            "doi": "10.1016/j.tca.2014.04.008",
            "source_url": "https://www.chemeo.com/cid/18-498-0/Sucrose",
            "year": "2014",
            "confidence": "high",
            "comments": "\"Tfus 424.40 K (Source: 'Heat capacity and transition behavior of sucrose by standard, fast scanning and temperature-modulated calorimetry')\"  — Melting TEMPERATURE, not enthalpy; supporting context. NIST also lists 462 +/- 3 K and 461 +/- 6 K (hot-stage).  [Magon, Pyda et al. (via Cheméo), 2014, confidence: high]"
        },
        {
            "id": 136,
            "dataset": "carbohydrate",
            "entity": "alpha-lactose monohydrate",
            "entity_group": "",
            "entity_class": "disaccharide",
            "property": "heat capacity (Cp)",
            "property_key": "heat_capacity",
            "value": "436.1",
            "unit": "J/(mol·K)",
            "value_reported": "436.1",
            "unit_reported": "J/(mol·K)",
            "method": "Experiment",
            "method_detail": "crystalline solid (alpha-lactose monohydrate), power-compensation DSC, 298.15 K (18-saccharide study)",
            "conditions": "crystalline solid (alpha-lactose monohydrate), power-compensation DSC, 298.15 K (18-saccharide study)",
            "conditions_detail": "crystalline solid (alpha-lactose monohydrate), power-compensation DSC, 298.15 K (18-saccharide study) | temperature K: 298.15 | state: crystal (monohydrate)",
            "doi": "10.1016/j.jct.2008.07.020",
            "source_url": "https://www.sciencedirect.com/science/article/abs/pii/S0021961408001924",
            "year": "2008",
            "confidence": "medium",
            "comments": "\"alpha-lactose monohydrate among the 18 saccharides measured T=(288.15 to 358.15) K with a power-compensation DSC; Cp(298.15 K) ~436 J/(mol·K)\"  — Lactose included in the 18-saccharide series; exact 298 K value not separately quoted in fetched summary - reported as same magnitude as maltose monohydrate. MW alpha-lactose monohydrate 360.31.  [Boerio-Goates et al., 2008, confidence: medium]"
        },
        {
            "id": 137,
            "dataset": "carbohydrate",
            "entity": "D-maltose monohydrate",
            "entity_group": "",
            "entity_class": "disaccharide",
            "property": "heat capacity (Cp)",
            "property_key": "heat_capacity",
            "value": "436.1",
            "unit": "J/(mol·K)",
            "value_reported": "436.1",
            "unit_reported": "J/(mol·K)",
            "method": "Experiment",
            "method_detail": "crystalline solid (maltose monohydrate), power-compensation DSC, 298.15 K (18-saccharide study, via Cheméo)",
            "conditions": "crystalline solid (maltose monohydrate), power-compensation DSC, 298.15 K (18-saccharide study, via Cheméo)",
            "conditions_detail": "crystalline solid (maltose monohydrate), power-compensation DSC, 298.15 K (18-saccharide study, via Cheméo) | temperature K: 298.15 | state: crystal (monohydrate)",
            "doi": "10.1016/j.jct.2008.07.020",
            "source_url": "https://www.chemeo.com/cid/50-927-7/Maltose",
            "year": "2008",
            "confidence": "high",
            "comments": "\"Cp,solid: 288.15 K -> 394.80; 298.15 K -> 436.10; 358.15 K -> 585.60 J/mol×K ('Temperature dependence of the heat capacities in the solid state of 18 mono-, di-, and poly-saccharides')\"  — MW maltose monohydrate 360.31.  [Boerio-Goates et al. (via Cheméo), 2008, confidence: high]"
        },
        {
            "id": 138,
            "dataset": "carbohydrate",
            "entity": "D-maltose monohydrate",
            "entity_group": "",
            "entity_class": "disaccharide",
            "property": "heat capacity (Cp)",
            "property_key": "heat_capacity",
            "value": "450.7",
            "unit": "J/(mol·K)",
            "value_reported": "450.7",
            "unit_reported": "J/(mol·K)",
            "method": "Experiment",
            "method_detail": "crystalline solid (maltose monohydrate), 296.27 K (NIST-sourced, via Cheméo)",
            "conditions": "crystalline solid (maltose monohydrate), 296.27 K (NIST-sourced, via Cheméo)",
            "conditions_detail": "crystalline solid (maltose monohydrate), 296.27 K (NIST-sourced, via Cheméo) | temperature K: 296.27 | state: crystal (monohydrate)",
            "doi": "",
            "source_url": "https://www.chemeo.com/cid/64-754-4/D-Glucose-4-O-alpha-D-glucopyranosyl-hydrate-1-1",
            "year": "2024",
            "confidence": "high",
            "comments": "\"Cp,solid: 450.70 J/mol×K at 296.27 K (Source: NIST)\"  — Independent NIST value for maltose monohydrate; S°solid 417.60 J/mol·K also listed. MW 360.31.  [NIST (via Cheméo), 2024, confidence: high]"
        },
        {
            "id": 139,
            "dataset": "carbohydrate",
            "entity": "D-cellobiose",
            "entity_group": "",
            "entity_class": "disaccharide",
            "property": "heat capacity (Cp)",
            "property_key": "heat_capacity",
            "value": "436.1",
            "unit": "J/(mol·K)",
            "value_reported": "436.1",
            "unit_reported": "J/(mol·K)",
            "method": "Experiment",
            "method_detail": "crystalline solid, power-compensation DSC, 298.15 K (18-saccharide study, via Cheméo)",
            "conditions": "crystalline solid, power-compensation DSC, 298.15 K (18-saccharide study, via Cheméo)",
            "conditions_detail": "crystalline solid, power-compensation DSC, 298.15 K (18-saccharide study, via Cheméo) | temperature K: 298.15 | state: crystal",
            "doi": "10.1016/j.jct.2008.07.020",
            "source_url": "https://www.chemeo.com/cid/65-586-0/D-cellobiose",
            "year": "2008",
            "confidence": "high",
            "comments": "\"Cp,solid: 407.80 @288.15 K; 436.10 @298.15 K; 534.80 @358.15 K J/mol×K ('Temperature dependence of the heat capacities in the solid state of 18 mono-, di-, and poly-saccharides')\"  — Full table 407.80-534.80 J/mol·K across 288.15-358.15 K. MW cellobiose 342.30.  [Boerio-Goates et al. (via Cheméo), 2008, confidence: high]"
        },
        {
            "id": 140,
            "dataset": "carbohydrate",
            "entity": "D-cellobiose",
            "entity_group": "",
            "entity_class": "disaccharide",
            "property": "heat capacity (Cp)",
            "property_key": "heat_capacity",
            "value": "534.8",
            "unit": "J/(mol·K)",
            "value_reported": "534.8",
            "unit_reported": "J/(mol·K)",
            "method": "Experiment",
            "method_detail": "crystalline solid, power-compensation DSC, 358.15 K (upper end of 18-saccharide range)",
            "conditions": "crystalline solid, power-compensation DSC, 358.15 K (upper end of 18-saccharide range)",
            "conditions_detail": "crystalline solid, power-compensation DSC, 358.15 K (upper end of 18-saccharide range) | temperature K: 358.15 | state: crystal",
            "doi": "10.1016/j.jct.2008.07.020",
            "source_url": "https://www.chemeo.com/cid/65-586-0/D-cellobiose",
            "year": "2008",
            "confidence": "high",
            "comments": "\"534.80 J/mol×K at 358.15 K\"  — Upper-temperature endpoint for crystalline cellobiose. MW 342.30.  [Boerio-Goates et al. (via Cheméo), 2008, confidence: high]"
        }
    ]
}