{"count":839,"next":"http://glycodata.org/api/gdd/glyco-properties/?format=json&page=12","previous":"http://glycodata.org/api/gdd/glyco-properties/?format=json&page=10","results":[{"id":201,"dataset":"carbohydrate","entity":"amylose (sago starch)","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":"Experiment","method_detail":"Mark-Houwink exponent a = 0.80 for amylose separated from sago starch","conditions":"Mark-Houwink exponent a = 0.80 for amylose separated from sago starch","conditions_detail":"Mark-Houwink exponent a = 0.80 for amylose separated from sago starch | solvent: 1 M KOH (aqueous) | mark houwink a: 0.8","doi":"","source_url":"https://ir.unimas.my/id/eprint/7011/","year":"2010","confidence":"low","comments":"\"The exponent 'a' in the Mark-Houwink equation was found to be 0.80 for amylose separated from sago starch\"  — Linear amylose; a=0.80 vs amylopectin compact (a~0.29). Value via search-result excerpt.  [Universiti Malaysia Sarawak (UNIMAS) thesis, 2010, confidence: low]"},{"id":202,"dataset":"carbohydrate","entity":"D-sucrose","entity_group":"","entity_class":"disaccharide","property":"melting / decomposition point","property_key":"melting_point","value":"184.5","unit":"C","value_reported":"184.5","unit_reported":"C","method":"Experiment","method_detail":"DSC melting onset (To) at 1 C/min heating rate","conditions":"DSC melting onset (To) at 1 C/min heating rate","conditions_detail":"DSC melting onset (To) at 1 C/min heating rate | technique: DSC | heating rate C per min: 1 | measurement: melting onset","doi":"10.1016/j.carres.2004.06.022","source_url":"https://pubmed.ncbi.nlm.nih.gov/15337455/","year":"2004","confidence":"high","comments":"\"T(o) ... were 184.5 degrees C ... for d-sucrose (1 C/min)\"  [Hurtta M, Pitkanen I, Knuutinen J, 2004, confidence: high]"},{"id":203,"dataset":"carbohydrate","entity":"D-sucrose","entity_group":"","entity_class":"disaccharide","property":"melting / decomposition point","property_key":"melting_point","value":"188.9","unit":"C","value_reported":"188.9","unit_reported":"C","method":"Experiment","method_detail":"DSC melting onset (To) at 10 C/min heating rate","conditions":"DSC melting onset (To) at 10 C/min heating rate","conditions_detail":"DSC melting onset (To) at 10 C/min heating rate | technique: DSC | heating rate C per min: 10 | measurement: melting onset","doi":"10.1016/j.carres.2004.06.022","source_url":"https://pubmed.ncbi.nlm.nih.gov/15337455/","year":"2004","confidence":"high","comments":"\"188.9 degrees C ... for d-sucrose (10 C/min)\"  [Hurtta M, Pitkanen I, Knuutinen J, 2004, confidence: high]"},{"id":204,"dataset":"carbohydrate","entity":"D-sucrose","entity_group":"","entity_class":"disaccharide","property":"melting / decomposition point","property_key":"melting_point","value":"171.3","unit":"C","value_reported":"171.3","unit_reported":"C","method":"Experiment","method_detail":"DSC initial temperature of decomposition (Ti) at 1 C/min","conditions":"DSC initial temperature of decomposition (Ti) at 1 C/min","conditions_detail":"DSC initial temperature of decomposition (Ti) at 1 C/min | technique: DSC | heating rate C per min: 1 | decomposition: True","doi":"10.1016/j.carres.2004.06.022","source_url":"https://pubmed.ncbi.nlm.nih.gov/15337455/","year":"2004","confidence":"high","comments":"\"T(i) (initial temperature of decomposition) ... 171.3 degrees C for d-sucrose\"  [Hurtta M, Pitkanen I, Knuutinen J, 2004, confidence: high]"},{"id":205,"dataset":"carbohydrate","entity":"alpha-D-glucose","entity_group":"","entity_class":"monosaccharide","property":"melting / decomposition point","property_key":"melting_point","value":"146.5","unit":"C","value_reported":"146.5","unit_reported":"C","method":"Experiment","method_detail":"DSC melting onset (To) at 1 C/min; sample is alpha-D-glucopyranose","conditions":"DSC melting onset (To) at 1 C/min; sample is alpha-D-glucopyranose","conditions_detail":"DSC melting onset (To) at 1 C/min; sample is alpha-D-glucopyranose | technique: DSC | heating rate C per min: 1 | anomer: alpha | measurement: melting onset","doi":"10.1016/j.carres.2004.06.022","source_url":"https://pubmed.ncbi.nlm.nih.gov/15337455/","year":"2004","confidence":"high","comments":"\"146.5 degrees C, 185.4Jg(-1) ... for d-glucose\"  [Hurtta M, Pitkanen I, Knuutinen J, 2004, confidence: high]"},{"id":206,"dataset":"carbohydrate","entity":"alpha-D-glucose","entity_group":"","entity_class":"monosaccharide","property":"melting / decomposition point","property_key":"melting_point","value":"155.2","unit":"C","value_reported":"155.2","unit_reported":"C","method":"Experiment","method_detail":"DSC melting onset (To) at 10 C/min; alpha-D-glucopyranose","conditions":"DSC melting onset (To) at 10 C/min; alpha-D-glucopyranose","conditions_detail":"DSC melting onset (To) at 10 C/min; alpha-D-glucopyranose | technique: DSC | heating rate C per min: 10 | anomer: alpha | measurement: melting onset","doi":"10.1016/j.carres.2004.06.022","source_url":"https://pubmed.ncbi.nlm.nih.gov/15337455/","year":"2004","confidence":"high","comments":"\"155.2 degrees C, 194.3Jg(-1) ... for d-glucose\"  [Hurtta M, Pitkanen I, Knuutinen J, 2004, confidence: high]"},{"id":207,"dataset":"carbohydrate","entity":"alpha-D-glucose","entity_group":"","entity_class":"monosaccharide","property":"melting / decomposition point","property_key":"melting_point","value":"152","unit":"C","value_reported":"152.0","unit_reported":"C","method":"Experiment","method_detail":"DSC initial decomposition temperature (Ti) at 1 C/min; alpha-D-glucopyranose","conditions":"DSC initial decomposition temperature (Ti) at 1 C/min; alpha-D-glucopyranose","conditions_detail":"DSC initial decomposition temperature (Ti) at 1 C/min; alpha-D-glucopyranose | technique: DSC | heating rate C per min: 1 | anomer: alpha | decomposition: True","doi":"10.1016/j.carres.2004.06.022","source_url":"https://pubmed.ncbi.nlm.nih.gov/15337455/","year":"2004","confidence":"high","comments":"\"initial temperature of decomposition ... 152.0 degrees C ... for d-glucose (1 C/min)\"  [Hurtta M, Pitkanen I, Knuutinen J, 2004, confidence: high]"},{"id":208,"dataset":"carbohydrate","entity":"beta-D-fructose","entity_group":"","entity_class":"monosaccharide","property":"melting / decomposition point","property_key":"melting_point","value":"112.7","unit":"C","value_reported":"112.7","unit_reported":"C","method":"Experiment","method_detail":"DSC melting onset (To) at 1 C/min; sample is beta-D-fructopyranose","conditions":"DSC melting onset (To) at 1 C/min; sample is beta-D-fructopyranose","conditions_detail":"DSC melting onset (To) at 1 C/min; sample is beta-D-fructopyranose | technique: DSC | heating rate C per min: 1 | anomer: beta | measurement: melting onset","doi":"10.1016/j.carres.2004.06.022","source_url":"https://pubmed.ncbi.nlm.nih.gov/15337455/","year":"2004","confidence":"high","comments":"\"112.7 degrees C, 154.1Jg(-1) ... and 113.9 degrees C for d-fructose\"  [Hurtta M, Pitkanen I, Knuutinen J, 2004, confidence: high]"},{"id":209,"dataset":"carbohydrate","entity":"beta-D-fructose","entity_group":"","entity_class":"monosaccharide","property":"melting / decomposition point","property_key":"melting_point","value":"125.7","unit":"C","value_reported":"125.7","unit_reported":"C","method":"Experiment","method_detail":"DSC melting onset (To) at 10 C/min; beta-D-fructopyranose","conditions":"DSC melting onset (To) at 10 C/min; beta-D-fructopyranose","conditions_detail":"DSC melting onset (To) at 10 C/min; beta-D-fructopyranose | technique: DSC | heating rate C per min: 10 | anomer: beta | measurement: melting onset","doi":"10.1016/j.carres.2004.06.022","source_url":"https://pubmed.ncbi.nlm.nih.gov/15337455/","year":"2004","confidence":"high","comments":"\"125.7 degrees C, 176.7Jg(-1) ... d-fructose\"  [Hurtta M, Pitkanen I, Knuutinen J, 2004, confidence: high]"},{"id":210,"dataset":"carbohydrate","entity":"beta-D-fructose","entity_group":"","entity_class":"monosaccharide","property":"melting / decomposition point","property_key":"melting_point","value":"113.9","unit":"C","value_reported":"113.9","unit_reported":"C","method":"Experiment","method_detail":"DSC initial decomposition temperature (Ti) at 1 C/min; beta-D-fructopyranose","conditions":"DSC initial decomposition temperature (Ti) at 1 C/min; beta-D-fructopyranose","conditions_detail":"DSC initial decomposition temperature (Ti) at 1 C/min; beta-D-fructopyranose | technique: DSC | heating rate C per min: 1 | anomer: beta | decomposition: True","doi":"10.1016/j.carres.2004.06.022","source_url":"https://pubmed.ncbi.nlm.nih.gov/15337455/","year":"2004","confidence":"high","comments":"\"and 113.9 degrees C for d-fructose\"  [Hurtta M, Pitkanen I, Knuutinen J, 2004, confidence: high]"},{"id":211,"dataset":"carbohydrate","entity":"alpha-cyclodextrin","entity_group":"","entity_class":"cyclodextrin","property":"melting / decomposition point","property_key":"melting_point","value":"507","unit":"C","value_reported":"507","unit_reported":"C","method":"Experiment","method_detail":"true melting point Tm by Fast Scanning Calorimetry (high heating rates suppress decomposition)","conditions":"true melting point Tm by Fast Scanning Calorimetry (high heating rates suppress decomposition)","conditions_detail":"true melting point Tm by Fast Scanning Calorimetry (high heating rates suppress decomposition) | technique: Fast Scanning Calorimetry | measurement: Tm (fusion)","doi":"10.3390/ijms232113120","source_url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC9655725/","year":"2022","confidence":"high","comments":"\"the melting point Tm is 507, 501, and 474 °C, respectively\"  [Gatiatulin AK, et al., 2022, confidence: high]"},{"id":212,"dataset":"carbohydrate","entity":"beta-cyclodextrin","entity_group":"","entity_class":"cyclodextrin","property":"melting / decomposition point","property_key":"melting_point","value":"501","unit":"C","value_reported":"501","unit_reported":"C","method":"Experiment","method_detail":"true melting point Tm by Fast Scanning Calorimetry","conditions":"true melting point Tm by Fast Scanning Calorimetry","conditions_detail":"true melting point Tm by Fast Scanning Calorimetry | technique: Fast Scanning Calorimetry | measurement: Tm (fusion)","doi":"10.3390/ijms232113120","source_url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC9655725/","year":"2022","confidence":"high","comments":"\"the melting point Tm is 507, 501, and 474 °C, respectively\"  [Gatiatulin AK, et al., 2022, confidence: high]"},{"id":213,"dataset":"carbohydrate","entity":"gamma-cyclodextrin","entity_group":"","entity_class":"cyclodextrin","property":"melting / decomposition point","property_key":"melting_point","value":"474","unit":"C","value_reported":"474","unit_reported":"C","method":"Experiment","method_detail":"true melting point Tm by Fast Scanning Calorimetry; fusion enthalpy 221 kJ/mol","conditions":"true melting point Tm by Fast Scanning Calorimetry; fusion enthalpy 221 kJ/mol","conditions_detail":"true melting point Tm by Fast Scanning Calorimetry; fusion enthalpy 221 kJ/mol | technique: Fast Scanning Calorimetry | measurement: Tm (fusion)","doi":"10.3390/ijms232113120","source_url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC9655725/","year":"2022","confidence":"high","comments":"\"the melting point Tm is 507, 501, and 474 °C, respectively\"  [Gatiatulin AK, et al., 2022, confidence: high]"},{"id":214,"dataset":"carbohydrate","entity":"D-glucose","entity_group":"","entity_class":"monosaccharide","property":"melting / decomposition point","property_key":"melting_point","value":"146","unit":"C","value_reported":"146","unit_reported":"C","method":"Review","method_detail":"anhydrous D(+)-glucose; HSDB / ILO-WHO ICSC value (melts with decomposition)","conditions":"anhydrous D(+)-glucose; HSDB / ILO-WHO ICSC value (melts with decomposition)","conditions_detail":"anhydrous D(+)-glucose; HSDB / ILO-WHO ICSC value (melts with decomposition) | hydration: anhydrous | decomposition: True","doi":"","source_url":"https://pubchem.ncbi.nlm.nih.gov/compound/5793#section=Melting-Point","year":"2009","confidence":"high","comments":"\"146 °C\"  [National Library of Medicine (HSDB), 2009, confidence: high]"},{"id":215,"dataset":"carbohydrate","entity":"alpha-D-glucose monohydrate","entity_group":"","entity_class":"monosaccharide","property":"melting / decomposition point","property_key":"melting_point","value":"83","unit":"C","value_reported":"83","unit_reported":"C","method":"Review","method_detail":"alpha-glucose monohydrate; Merck-style crystals from water","conditions":"alpha-glucose monohydrate; Merck-style crystals from water","conditions_detail":"alpha-glucose monohydrate; Merck-style crystals from water | anomer: alpha | hydration: monohydrate","doi":"","source_url":"https://pubchem.ncbi.nlm.nih.gov/compound/5793#section=Melting-Point","year":"2009","confidence":"high","comments":"\"Crystals from water, MP: 83 °C ... /alpha-Glucose, monohydrate/\"  [National Library of Medicine (HSDB), 2009, confidence: high]"},{"id":216,"dataset":"carbohydrate","entity":"sucrose","entity_group":"","entity_class":"disaccharide","property":"melting / decomposition point","property_key":"melting_point","value":"185.5","unit":"C","value_reported":"185.5","unit_reported":"C","method":"Review","method_detail":"HSDB value sourced to CRC Handbook 79th ed.","conditions":"HSDB value sourced to CRC Handbook 79th ed.","conditions_detail":"HSDB value sourced to CRC Handbook 79th ed.","doi":"","source_url":"https://pubchem.ncbi.nlm.nih.gov/compound/5988#section=Melting-Point","year":"1998","confidence":"high","comments":"\"185.5 °C\"  [National Library of Medicine (HSDB), 1998, confidence: high]"},{"id":217,"dataset":"carbohydrate","entity":"sucrose","entity_group":"","entity_class":"disaccharide","property":"melting / decomposition point","property_key":"melting_point","value":"173.0556","unit":"C","value_reported":"320-367","unit_reported":"F","method":"Review","method_detail":"decomposes on heating; NIOSH/OSHA value (reported in deg F)","conditions":"decomposes on heating; NIOSH/OSHA value (reported in deg F)","conditions_detail":"decomposes on heating; NIOSH/OSHA value (reported in deg F) | decomposition: True","doi":"","source_url":"https://pubchem.ncbi.nlm.nih.gov/compound/5988#section=Melting-Point","year":"2016","confidence":"high","comments":"\"320-367 °F (Decomposes)\"  [NIOSH, 2016, confidence: high]"},{"id":218,"dataset":"carbohydrate","entity":"alpha-lactose","entity_group":"","entity_class":"disaccharide","property":"melting / decomposition point","property_key":"melting_point","value":"222.8","unit":"C","value_reported":"222.8","unit_reported":"C","method":"Review","method_detail":"alpha-lactose; HSDB","conditions":"alpha-lactose; HSDB","conditions_detail":"alpha-lactose; HSDB | anomer: alpha","doi":"","source_url":"https://pubchem.ncbi.nlm.nih.gov/compound/440995#section=Melting-Point","year":"2009","confidence":"high","comments":"\"White powder; MP: 222.8 °C ... /alpha-Lactose/\"  [National Library of Medicine (HSDB), 2009, confidence: high]"},{"id":219,"dataset":"carbohydrate","entity":"lactose","entity_group":"","entity_class":"disaccharide","property":"melting / decomposition point","property_key":"melting_point","value":"203.5","unit":"C","value_reported":"203.5","unit_reported":"C","method":"Review","method_detail":"decomposition temperature; HSDB","conditions":"decomposition temperature; HSDB","conditions_detail":"decomposition temperature; HSDB | decomposition: True","doi":"","source_url":"https://pubchem.ncbi.nlm.nih.gov/compound/440995#section=Melting-Point","year":"2009","confidence":"high","comments":"\"Decomposes at 203.5 °C\"  [National Library of Medicine (HSDB), 2009, confidence: high]"},{"id":220,"dataset":"carbohydrate","entity":"alpha-lactose","entity_group":"","entity_class":"disaccharide","property":"melting / decomposition point","property_key":"melting_point","value":"201.5","unit":"C","value_reported":"201-202","unit_reported":"C","method":"Review","method_detail":"alpha-lactose; HMDB value","conditions":"alpha-lactose; HMDB value","conditions_detail":"alpha-lactose; HMDB value | anomer: alpha","doi":"","source_url":"https://pubchem.ncbi.nlm.nih.gov/compound/84571#section=Melting-Point","year":"2013","confidence":"high","comments":"\"201 - 202 °C\"  [Human Metabolome Database, 2013, confidence: high]"}]}