Glyco Property List

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{
    "count": 839,
    "next": "http://glycodata.org/api/gdd/glyco-properties/?format=api&page=10",
    "previous": "http://glycodata.org/api/gdd/glyco-properties/?format=api&page=8",
    "results": [
        {
            "id": 161,
            "dataset": "carbohydrate",
            "entity": "myo-inositol",
            "entity_group": "",
            "entity_class": "sugar alcohol / polyol",
            "property": "heat of fusion",
            "property_key": "heat_of_fusion",
            "value": "47.9",
            "unit": "kJ/mol",
            "value_reported": "47.9",
            "unit_reported": "kJ/mol",
            "method": "Experiment",
            "method_detail": "enthalpy of fusion at T_fus 496.90 K (NIST-sourced, via Cheméo)",
            "conditions": "enthalpy of fusion at T_fus 496.90 K (NIST-sourced, via Cheméo)",
            "conditions_detail": "enthalpy of fusion at T_fus 496.90 K (NIST-sourced, via Cheméo) | temperature K: 496.9 | state: crystal->melt",
            "doi": "",
            "source_url": "https://www.chemeo.com/cid/61-807-8/Myo-Inositol",
            "year": "2024",
            "confidence": "high",
            "comments": "\"ΔfusH: 47.90 kJ/mol at 496.90 K (Source: NIST)\"  — Tfus 496.90 +/- 0.20 K. MW 180.16.  [NIST (via Cheméo), 2024, confidence: high]"
        },
        {
            "id": 162,
            "dataset": "carbohydrate",
            "entity": "galactitol (dulcitol)",
            "entity_group": "",
            "entity_class": "sugar alcohol / polyol",
            "property": "heat capacity (Cp)",
            "property_key": "heat_capacity",
            "value": "238.5",
            "unit": "J/(mol·K)",
            "value_reported": "238.5",
            "unit_reported": "J/(mol·K)",
            "method": "Experiment",
            "method_detail": "crystalline solid, 292.80 K (NIST-sourced, via Cheméo)",
            "conditions": "crystalline solid, 292.80 K (NIST-sourced, via Cheméo)",
            "conditions_detail": "crystalline solid, 292.80 K (NIST-sourced, via Cheméo) | temperature K: 292.8 | state: crystal",
            "doi": "",
            "source_url": "https://www.chemeo.com/cid/20-857-8/Galactitol",
            "year": "2024",
            "confidence": "high",
            "comments": "\"Cp,solid: 238.50 J/mol×K at 292.80 K (Source: NIST)\"  — MW galactitol 182.17.  [NIST (via Cheméo), 2024, confidence: high]"
        },
        {
            "id": 163,
            "dataset": "carbohydrate",
            "entity": "galactitol (dulcitol)",
            "entity_group": "",
            "entity_class": "sugar alcohol / polyol",
            "property": "heat of fusion",
            "property_key": "heat_of_fusion",
            "value": "65.1",
            "unit": "kJ/mol",
            "value_reported": "65.1",
            "unit_reported": "kJ/mol",
            "method": "Experiment",
            "method_detail": "enthalpy of fusion at T_fus 460.30 K (NIST-sourced, via Cheméo)",
            "conditions": "enthalpy of fusion at T_fus 460.30 K (NIST-sourced, via Cheméo)",
            "conditions_detail": "enthalpy of fusion at T_fus 460.30 K (NIST-sourced, via Cheméo) | temperature K: 460.3 | state: crystal->melt",
            "doi": "",
            "source_url": "https://www.chemeo.com/cid/20-857-8/Galactitol",
            "year": "2024",
            "confidence": "high",
            "comments": "\"ΔfusH: 65.10 kJ/mol at 460.30 K (Source: NIST)\"  — Tfus 460.30 +/- 0.20 K. MW 182.17.  [NIST (via Cheméo), 2024, confidence: high]"
        },
        {
            "id": 164,
            "dataset": "carbohydrate",
            "entity": "maltodextrin (Glucidex 9 DE)",
            "entity_group": "",
            "entity_class": "polysaccharide",
            "property": "heat capacity (Cp)",
            "property_key": "heat_capacity",
            "value": "1.09",
            "unit": "J/(g·K)",
            "value_reported": "1.09",
            "unit_reported": "J/(g·K)",
            "method": "Experiment",
            "method_detail": "dry amorphous glassy maltodextrin (DE9), 25 C, DSC",
            "conditions": "dry amorphous glassy maltodextrin (DE9), 25 C, DSC",
            "conditions_detail": "dry amorphous glassy maltodextrin (DE9), 25 C, 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 dry Glucidex9 at 25 °C measured in this work is 1.09 ± 0.08 J g−1 K−1\"  — Glucidex9 = maltodextrin dextrose-equivalent 9 (glucose polymer). Glucidex12 = 1.11 +/- 0.09 J/(g·K). Specific Cp (no single MW).  [Bogdanova, Millqvist Fureby, Kocherbitov, 2021, confidence: high]"
        },
        {
            "id": 165,
            "dataset": "carbohydrate",
            "entity": "maltodextrin (Glucidex 12 DE)",
            "entity_group": "",
            "entity_class": "polysaccharide",
            "property": "heat capacity (Cp)",
            "property_key": "heat_capacity",
            "value": "1.11",
            "unit": "J/(g·K)",
            "value_reported": "1.11",
            "unit_reported": "J/(g·K)",
            "method": "Experiment",
            "method_detail": "dry amorphous glassy maltodextrin (DE12), 25 C, DSC",
            "conditions": "dry amorphous glassy maltodextrin (DE12), 25 C, DSC",
            "conditions_detail": "dry amorphous glassy maltodextrin (DE12), 25 C, 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": "\"Glucidex12 at 25 °C is 1.11 ± 0.09 J g−1 K−1\"  — Maltodextrin (glucose polymer). Specific Cp (no single MW).  [Bogdanova, Millqvist Fureby, Kocherbitov, 2021, confidence: high]"
        },
        {
            "id": 166,
            "dataset": "carbohydrate",
            "entity": "lambda-carrageenan",
            "entity_group": "",
            "entity_class": "polysaccharide",
            "property": "intrinsic viscosity",
            "property_key": "intrinsic_viscosity",
            "value": "20400",
            "unit": "mL/g",
            "value_reported": "204",
            "unit_reported": "dL/g",
            "method": "Experiment",
            "method_detail": "capillary viscometry, deionized water (no added Na+), 25 C; salt-free polyelectrolyte (high [eta] due to chain expansion)",
            "conditions": "capillary viscometry, deionized water (no added Na+), 25 C; salt-free polyelectrolyte (high [eta] due to chain expansion)",
            "conditions_detail": "capillary viscometry, deionized water (no added Na+), 25 C; salt-free polyelectrolyte (high [eta] due to chain expansion) | solvent: deionized water (0 mmol/dm3 NaCl) | temperature C: 25",
            "doi": "10.5772/65785",
            "source_url": "https://www.intechopen.com/chapters/52785",
            "year": "2017",
            "confidence": "high",
            "comments": "\"Without added Na+, the intrinsic viscosity, [eta], and the critical overlap concentration, C*, are 204 dL/g and 0.21%, respectively.\"  — Salt-free; polyelectrolyte expansion gives very high [eta].  [Rivera del Rio, A.; Ramirez-Gilly, M.; Tecante, A., 2017, confidence: high]"
        },
        {
            "id": 167,
            "dataset": "carbohydrate",
            "entity": "lambda-carrageenan",
            "entity_group": "",
            "entity_class": "polysaccharide",
            "property": "intrinsic viscosity",
            "property_key": "intrinsic_viscosity",
            "value": "1470",
            "unit": "mL/g",
            "value_reported": "14.7",
            "unit_reported": "dL/g",
            "method": "Experiment",
            "method_detail": "capillary viscometry, 20 mmol/dm3 NaCl, 25 C",
            "conditions": "capillary viscometry, 20 mmol/dm3 NaCl, 25 C",
            "conditions_detail": "capillary viscometry, 20 mmol/dm3 NaCl, 25 C | solvent: 20 mmol/dm3 NaCl (aqueous) | temperature C: 25",
            "doi": "10.5772/65785",
            "source_url": "https://www.intechopen.com/chapters/52785",
            "year": "2017",
            "confidence": "high",
            "comments": "\"The intrinsic viscosity of lambda-carrageenan in a 20 mmol/dm3 Na+ solution is 14.7 dL/g.\"  — Salt screening collapses [eta] vs salt-free value.  [Rivera del Rio, A.; Ramirez-Gilly, M.; Tecante, A., 2017, confidence: high]"
        },
        {
            "id": 168,
            "dataset": "carbohydrate",
            "entity": "lambda-carrageenan (Mw 614 kDa)",
            "entity_group": "",
            "entity_class": "polysaccharide",
            "property": "intrinsic viscosity",
            "property_key": "intrinsic_viscosity",
            "value": "950",
            "unit": "mL/g",
            "value_reported": "9.5",
            "unit_reported": "dL/g",
            "method": "Experiment",
            "method_detail": "literature value cited in review; 100 mmol/dm3 NaCl; Mw = 614 kDa",
            "conditions": "literature value cited in review; 100 mmol/dm3 NaCl; Mw = 614 kDa",
            "conditions_detail": "literature value cited in review; 100 mmol/dm3 NaCl; Mw = 614 kDa | solvent: 100 mmol/dm3 NaCl (aqueous) | temperature C: 25 | molecular weight: 614 kDa",
            "doi": "10.5772/65785",
            "source_url": "https://www.intechopen.com/chapters/52785",
            "year": "2017",
            "confidence": "medium",
            "comments": "\"9.5 dL/g in 100 mmol/dm3 NaCl (Mw = 614 kDa)\"  — Value cited from prior literature within the chapter; temperature inferred as 25 C from context.  [Rivera del Rio, A.; Ramirez-Gilly, M.; Tecante, A., 2017, confidence: medium]"
        },
        {
            "id": 169,
            "dataset": "carbohydrate",
            "entity": "chitosan (Chito 1)",
            "entity_group": "",
            "entity_class": "polysaccharide",
            "property": "intrinsic viscosity",
            "property_key": "intrinsic_viscosity",
            "value": "20.0",
            "unit": "cP",
            "value_reported": "20",
            "unit_reported": "cP",
            "method": "Experiment",
            "method_detail": "Cannon-Fenske capillary viscometer, 0.2 M NaCl + 0.1 M acetic acid, 25.0 +/- 0.1 C; reported as inherent/relative viscosity (~20 cP), lowest-Mw grade",
            "conditions": "Cannon-Fenske capillary viscometer, 0.2 M NaCl + 0.1 M acetic acid, 25.0 +/- 0.1 C; reported as inherent/relative viscosity (~20 cP), lowest-Mw grade",
            "conditions_detail": "Cannon-Fenske capillary viscometer, 0.2 M NaCl + 0.1 M acetic acid, 25.0 +/- 0.1 C; reported as inherent/relative viscosity (~20 cP), lowest-Mw grade | solvent: 0.2 M NaCl + 0.1 M acetic acid | temperature C: 25 | mark houwink a: 0.93 | mark houwink K: 1.81e-3 mL/g",
            "doi": "10.1039/D6TB00654J",
            "source_url": "https://pubs.rsc.org/en/content/articlehtml/2026/tb/d6tb00654j",
            "year": "2026",
            "confidence": "medium",
            "comments": "\"The inherent viscosity was measured using a Cannon-Fenske capillary viscometer (size 100) immersed in a precision thermostatic water bath at 25.0 +/- 0.1 C.\"  — Value reported in cP (inherent viscosity), not classic [eta] in mL/g; recorded as reported. Mark-Houwink constants K=1.81e-3 mL/g, a=0.93 applied in same paper.  [Casella, S.; Ballaz, S.; Luque, G.; Cornelli, U., 2026, confidence: medium]"
        },
        {
            "id": 170,
            "dataset": "carbohydrate",
            "entity": "chitosan",
            "entity_group": "",
            "entity_class": "polysaccharide",
            "property": "Mark–Houwink exponent a",
            "property_key": "mark_houwink",
            "value": "0.93",
            "unit": "a",
            "value_reported": "0.93",
            "unit_reported": "a",
            "method": "Review",
            "method_detail": "Mark-Houwink [eta]=K*M^a; K = 1.81e-3 mL/g, a = 0.93 for chitosan in 0.1 M acetic acid / 0.2 M NaCl at 25 C (Rinaudo/Kasaai parameters applied)",
            "conditions": "Mark-Houwink [eta]=K*M^a; K = 1.81e-3 mL/g, a = 0.93 for chitosan in 0.1 M acetic acid / 0.2 M NaCl at 25 C (Rinaudo/Kasaai parameters applied)",
            "conditions_detail": "Mark-Houwink [eta]=K*M^a; K = 1.81e-3 mL/g, a = 0.93 for chitosan in 0.1 M acetic acid / 0.2 M NaCl at 25 C (Rinaudo/Kasaai parameters applied) | solvent: 0.1 M acetic acid / 0.2 M NaCl | temperature C: 25 | mark houwink a: 0.93 | mark houwink K: 1.81e-3 mL/g",
            "doi": "10.1039/D6TB00654J",
            "source_url": "https://pubs.rsc.org/en/content/articlehtml/2026/tb/d6tb00654j",
            "year": "2026",
            "confidence": "high",
            "comments": "\"K = 1.81 x 10-3 mL g-1, a = 0.93. These values were applied for the specific solvent/temperature conditions used.\"  — Widely-used chitosan Mark-Houwink constants (originally Rinaudo et al. 1993 / Kasaai 2007).  [Casella, S.; Ballaz, S.; Luque, G.; Cornelli, U., 2026, confidence: high]"
        },
        {
            "id": 171,
            "dataset": "carbohydrate",
            "entity": "sodium alginate (Mv ~100 kDa)",
            "entity_group": "",
            "entity_class": "polysaccharide",
            "property": "intrinsic viscosity",
            "property_key": "intrinsic_viscosity",
            "value": "800",
            "unit": "mL/g",
            "value_reported": "0.8",
            "unit_reported": "L/g",
            "method": "Experiment",
            "method_detail": "capillary viscometry, 0.1 M NaCl (saline); [eta] close to 0.8 L/g; Mv = 1e5 g/mol from Mark-Houwink",
            "conditions": "capillary viscometry, 0.1 M NaCl (saline); [eta] close to 0.8 L/g; Mv = 1e5 g/mol from Mark-Houwink",
            "conditions_detail": "capillary viscometry, 0.1 M NaCl (saline); [eta] close to 0.8 L/g; Mv = 1e5 g/mol from Mark-Houwink | solvent: 0.1 M NaCl (aqueous) | molecular weight: 1e5 g/mol (100 kDa) | mark houwink a: 0.963 | mark houwink K: 1.228e-4 dL/g",
            "doi": "10.1039/D3SM00159H",
            "source_url": "https://pubs.rsc.org/en/content/articlehtml/2023/sm/d3sm00159h",
            "year": "2023",
            "confidence": "high",
            "comments": "\"the overlap concentration c* separating the dilute and semi-dilute unentangled regime (c* = 1.45/[eta] = 1.8 g L-1 with [eta] close to 0.8 L g-1\"  — 1 L/g = 1000 mL/g; value reported as ~0.8 L/g. Temperature not explicitly stated for this measurement.  [Varela-Feijoo, A.; et al., 2023, confidence: high]"
        },
        {
            "id": 172,
            "dataset": "carbohydrate",
            "entity": "sodium alginate",
            "entity_group": "",
            "entity_class": "polysaccharide",
            "property": "Mark–Houwink exponent a",
            "property_key": "mark_houwink",
            "value": "0.963",
            "unit": "a",
            "value_reported": "0.963",
            "unit_reported": "a",
            "method": "Review",
            "method_detail": "Mark-Houwink [eta]=K*Mv^a; alpha = 0.963, K = 1.228e-4 dL/g in 0.1 M NaCl",
            "conditions": "Mark-Houwink [eta]=K*Mv^a; alpha = 0.963, K = 1.228e-4 dL/g in 0.1 M NaCl",
            "conditions_detail": "Mark-Houwink [eta]=K*Mv^a; alpha = 0.963, K = 1.228e-4 dL/g in 0.1 M NaCl | solvent: 0.1 M NaCl (aqueous) | mark houwink a: 0.963 | mark houwink K: 1.228e-4 dL/g",
            "doi": "10.1039/D3SM00159H",
            "source_url": "https://pubs.rsc.org/en/content/articlehtml/2023/sm/d3sm00159h",
            "year": "2023",
            "confidence": "high",
            "comments": "\"the values are alpha = 0.963 and K = 1.228.10-4 dL g-1\"  — High exponent (~0.96) indicates an extended/semi-flexible chain in 0.1 M NaCl.  [Varela-Feijoo, A.; et al., 2023, confidence: high]"
        },
        {
            "id": 173,
            "dataset": "carbohydrate",
            "entity": "sodium alginate",
            "entity_group": "",
            "entity_class": "polysaccharide",
            "property": "Mark–Houwink exponent a",
            "property_key": "mark_houwink",
            "value": "0.92",
            "unit": "a",
            "value_reported": "0.92",
            "unit_reported": "a",
            "method": "Review",
            "method_detail": "Mark-Houwink [eta]=A*M^alpha; A = 7.30e-5, alpha = 0.92 for sodium alginate (used to compute Mw 375 kDa) in Milli-Q water",
            "conditions": "Mark-Houwink [eta]=A*M^alpha; A = 7.30e-5, alpha = 0.92 for sodium alginate (used to compute Mw 375 kDa) in Milli-Q water",
            "conditions_detail": "Mark-Houwink [eta]=A*M^alpha; A = 7.30e-5, alpha = 0.92 for sodium alginate (used to compute Mw 375 kDa) in Milli-Q water | solvent: Milli-Q water | molecular weight: 375 kDa (sample) | mark houwink a: 0.92 | mark houwink K: 7.30e-5",
            "doi": "10.1590/S0103-50532009000900020",
            "source_url": "https://www.scielo.br/j/jbchs/a/8CfCbH4Jj7mnfdY7PmMDnCG/?lang=en",
            "year": "2009",
            "confidence": "high",
            "comments": "\"The Mark-Houwink constant are A = 7.30 x 10-5; alpha = 0.92 for alginate and A = 9.55 x 10-5; alpha = 0.73 for pectin.\"  — Alginate sample Mw determined as 375 kDa via this relation.  [Lima, A.M.F.; Soldi, V.; Borsali, R., 2009, confidence: high]"
        },
        {
            "id": 174,
            "dataset": "carbohydrate",
            "entity": "pectin (citrus)",
            "entity_group": "",
            "entity_class": "polysaccharide",
            "property": "Mark–Houwink exponent a",
            "property_key": "mark_houwink",
            "value": "0.73",
            "unit": "a",
            "value_reported": "0.73",
            "unit_reported": "a",
            "method": "Review",
            "method_detail": "Mark-Houwink [eta]=A*M^alpha; A = 9.55e-5, alpha = 0.73 for pectin (used to compute Mw 83 kDa) in Milli-Q water",
            "conditions": "Mark-Houwink [eta]=A*M^alpha; A = 9.55e-5, alpha = 0.73 for pectin (used to compute Mw 83 kDa) in Milli-Q water",
            "conditions_detail": "Mark-Houwink [eta]=A*M^alpha; A = 9.55e-5, alpha = 0.73 for pectin (used to compute Mw 83 kDa) in Milli-Q water | solvent: Milli-Q water | molecular weight: 83 kDa (sample) | mark houwink a: 0.73 | mark houwink K: 9.55e-5",
            "doi": "10.1590/S0103-50532009000900020",
            "source_url": "https://www.scielo.br/j/jbchs/a/8CfCbH4Jj7mnfdY7PmMDnCG/?lang=en",
            "year": "2009",
            "confidence": "high",
            "comments": "\"The Mark-Houwink constant are A = 7.30 x 10-5; alpha = 0.92 for alginate and A = 9.55 x 10-5; alpha = 0.73 for pectin.\"  — Pectin sample Mw determined as 83 kDa via this relation.  [Lima, A.M.F.; Soldi, V.; Borsali, R., 2009, confidence: high]"
        },
        {
            "id": 175,
            "dataset": "carbohydrate",
            "entity": "cellulose (DP 200)",
            "entity_group": "",
            "entity_class": "polysaccharide",
            "property": "intrinsic viscosity",
            "property_key": "intrinsic_viscosity",
            "value": "152.8",
            "unit": "mL/g",
            "value_reported": "152.8",
            "unit_reported": "mL/g",
            "method": "Experiment",
            "method_detail": "viscometry in TBAH/DMSO/H2O (THDS) solvent, 25 C; DP = 200",
            "conditions": "viscometry in TBAH/DMSO/H2O (THDS) solvent, 25 C; DP = 200",
            "conditions_detail": "viscometry in TBAH/DMSO/H2O (THDS) solvent, 25 C; DP = 200 | solvent: tetra-n-butylammonium hydroxide / DMSO / H2O (THDS) | temperature C: 25 | molecular weight: DP 200 | mark houwink a: 1.21 | mark houwink K: 0.24 (in [eta]=0.24*DP^1.21)",
            "doi": "10.3390/polym11101605",
            "source_url": "https://pmc.ncbi.nlm.nih.gov/articles/PMC6836168/",
            "year": "2019",
            "confidence": "high",
            "comments": "\"[eta] (mL/g) 152.8 ... DP 200\"  — Sample C1. Mark-Houwink for cellulose in THDS: [eta]=0.24*DP^1.21 (mL/g).  [Bu, C.; et al., 2019, confidence: high]"
        },
        {
            "id": 176,
            "dataset": "carbohydrate",
            "entity": "cellulose (DP 405)",
            "entity_group": "",
            "entity_class": "polysaccharide",
            "property": "intrinsic viscosity",
            "property_key": "intrinsic_viscosity",
            "value": "310.6",
            "unit": "mL/g",
            "value_reported": "310.6",
            "unit_reported": "mL/g",
            "method": "Experiment",
            "method_detail": "viscometry in TBAH/DMSO/H2O (THDS) solvent, 25 C; DP = 405",
            "conditions": "viscometry in TBAH/DMSO/H2O (THDS) solvent, 25 C; DP = 405",
            "conditions_detail": "viscometry in TBAH/DMSO/H2O (THDS) solvent, 25 C; DP = 405 | solvent: tetra-n-butylammonium hydroxide / DMSO / H2O (THDS) | temperature C: 25 | molecular weight: DP 405 | mark houwink a: 1.21 | mark houwink K: 0.24 (in [eta]=0.24*DP^1.21)",
            "doi": "10.3390/polym11101605",
            "source_url": "https://pmc.ncbi.nlm.nih.gov/articles/PMC6836168/",
            "year": "2019",
            "confidence": "high",
            "comments": "\"[eta] (mL/g) 310.6 ... DP 405\"  — Sample C2.  [Bu, C.; et al., 2019, confidence: high]"
        },
        {
            "id": 177,
            "dataset": "carbohydrate",
            "entity": "cellulose (DP 557)",
            "entity_group": "",
            "entity_class": "polysaccharide",
            "property": "intrinsic viscosity",
            "property_key": "intrinsic_viscosity",
            "value": "538.8",
            "unit": "mL/g",
            "value_reported": "538.8",
            "unit_reported": "mL/g",
            "method": "Experiment",
            "method_detail": "viscometry in TBAH/DMSO/H2O (THDS) solvent, 25 C; DP = 557",
            "conditions": "viscometry in TBAH/DMSO/H2O (THDS) solvent, 25 C; DP = 557",
            "conditions_detail": "viscometry in TBAH/DMSO/H2O (THDS) solvent, 25 C; DP = 557 | solvent: tetra-n-butylammonium hydroxide / DMSO / H2O (THDS) | temperature C: 25 | molecular weight: DP 557 | mark houwink a: 1.21 | mark houwink K: 0.24 (in [eta]=0.24*DP^1.21)",
            "doi": "10.3390/polym11101605",
            "source_url": "https://pmc.ncbi.nlm.nih.gov/articles/PMC6836168/",
            "year": "2019",
            "confidence": "high",
            "comments": "\"[eta] (mL/g) 538.8 ... DP 557\"  — Sample C3.  [Bu, C.; et al., 2019, confidence: high]"
        },
        {
            "id": 178,
            "dataset": "carbohydrate",
            "entity": "cellulose (DP 655)",
            "entity_group": "",
            "entity_class": "polysaccharide",
            "property": "intrinsic viscosity",
            "property_key": "intrinsic_viscosity",
            "value": "564.5",
            "unit": "mL/g",
            "value_reported": "564.5",
            "unit_reported": "mL/g",
            "method": "Experiment",
            "method_detail": "viscometry in TBAH/DMSO/H2O (THDS) solvent, 25 C; DP = 655",
            "conditions": "viscometry in TBAH/DMSO/H2O (THDS) solvent, 25 C; DP = 655",
            "conditions_detail": "viscometry in TBAH/DMSO/H2O (THDS) solvent, 25 C; DP = 655 | solvent: tetra-n-butylammonium hydroxide / DMSO / H2O (THDS) | temperature C: 25 | molecular weight: DP 655 | mark houwink a: 1.21 | mark houwink K: 0.24 (in [eta]=0.24*DP^1.21)",
            "doi": "10.3390/polym11101605",
            "source_url": "https://pmc.ncbi.nlm.nih.gov/articles/PMC6836168/",
            "year": "2019",
            "confidence": "high",
            "comments": "\"[eta] (mL/g) 564.5 ... DP 655\"  — Sample C4.  [Bu, C.; et al., 2019, confidence: high]"
        },
        {
            "id": 179,
            "dataset": "carbohydrate",
            "entity": "cellulose (DP 682)",
            "entity_group": "",
            "entity_class": "polysaccharide",
            "property": "intrinsic viscosity",
            "property_key": "intrinsic_viscosity",
            "value": "738.6",
            "unit": "mL/g",
            "value_reported": "738.6",
            "unit_reported": "mL/g",
            "method": "Experiment",
            "method_detail": "viscometry in TBAH/DMSO/H2O (THDS) solvent, 25 C; DP = 682",
            "conditions": "viscometry in TBAH/DMSO/H2O (THDS) solvent, 25 C; DP = 682",
            "conditions_detail": "viscometry in TBAH/DMSO/H2O (THDS) solvent, 25 C; DP = 682 | solvent: tetra-n-butylammonium hydroxide / DMSO / H2O (THDS) | temperature C: 25 | molecular weight: DP 682 | mark houwink a: 1.21 | mark houwink K: 0.24 (in [eta]=0.24*DP^1.21)",
            "doi": "10.3390/polym11101605",
            "source_url": "https://pmc.ncbi.nlm.nih.gov/articles/PMC6836168/",
            "year": "2019",
            "confidence": "high",
            "comments": "\"[eta] (mL/g) 738.6 ... DP 682\"  — Sample C5.  [Bu, C.; et al., 2019, confidence: high]"
        },
        {
            "id": 180,
            "dataset": "carbohydrate",
            "entity": "cellulose",
            "entity_group": "",
            "entity_class": "polysaccharide",
            "property": "Mark–Houwink exponent a",
            "property_key": "mark_houwink",
            "value": "1.21",
            "unit": "a",
            "value_reported": "1.21",
            "unit_reported": "a",
            "method": "Experiment",
            "method_detail": "Mark-Houwink-Sakurada [eta]=0.24*DP^1.21 (mL/g) for cellulose in TBAH/DMSO/H2O at 25 C",
            "conditions": "Mark-Houwink-Sakurada [eta]=0.24*DP^1.21 (mL/g) for cellulose in TBAH/DMSO/H2O at 25 C",
            "conditions_detail": "Mark-Houwink-Sakurada [eta]=0.24*DP^1.21 (mL/g) for cellulose in TBAH/DMSO/H2O at 25 C | solvent: tetra-n-butylammonium hydroxide / DMSO / H2O (THDS) | temperature C: 25 | mark houwink a: 1.21 | mark houwink K: 0.24 (DP basis)",
            "doi": "10.3390/polym11101605",
            "source_url": "https://pmc.ncbi.nlm.nih.gov/articles/PMC6836168/",
            "year": "2019",
            "confidence": "high",
            "comments": "\"[eta]=0.24xDP1.21\"  — Exponent expressed on DP basis (not M); a>1 indicates a stiff/extended chain. Cellulose is a polysaccharide (carbohydrate).  [Bu, C.; et al., 2019, confidence: high]"
        }
    ]
}