{"count":839,"next":"http://glycodata.org/api/gdd/glyco-properties/?format=json&page=16","previous":"http://glycodata.org/api/gdd/glyco-properties/?format=json&page=14","results":[{"id":281,"dataset":"carbohydrate","entity":"D-glucosamine","entity_group":"","entity_class":"amino sugar","property":"pKa","property_key":"pka","value":"8.04","unit":"pKa","value_reported":"8.04","unit_reported":"pKa","method":"Experiment","method_detail":"protonated amino group (NH3+) pKa, H2O, t = 15.5 C, I = 0.00 (approximate)","conditions":"protonated amino group (NH3+) pKa, H2O, t = 15.5 C, I = 0.00 (approximate)","conditions_detail":"protonated amino group (NH3+) pKa, H2O, t = 15.5 C, I = 0.00 (approximate) | group: amino | temperature C: 15.5 | ionic strength: 0.0","doi":"","source_url":"https://www.chemicalbook.com/ChemicalProductProperty_EN_CB3414563.htm","year":"2025","confidence":"medium","comments":"\"pKa 8.04(H2O,t = 15.5,I=0.00,N2)(Approximate)\"  — Reported as approximate; at lower temperature (15.5 C) the amino pKa is higher than the 25 C value.  [ChemicalBook (compilation), 2025, confidence: medium]"},{"id":282,"dataset":"carbohydrate","entity":"D-glucose 6-phosphate","entity_group":"","entity_class":"sugar phosphate","property":"pKa","property_key":"pka","value":"0.94","unit":"pKa","value_reported":"0.94","unit_reported":"pKa","method":"Review","method_detail":"pK1, first (strong) phosphate dissociation","conditions":"pK1, first (strong) phosphate dissociation","conditions_detail":"pK1, first (strong) phosphate dissociation | group: phosphate","doi":"","source_url":"https://www.sciencedirect.com/topics/biochemistry-genetics-and-molecular-biology/glucose-6-phosphate","year":"2024","confidence":"medium","comments":"\"published values for the dissociation of the phosphate group are pK1 0.94 and pK2 6.11\"  — Classic phosphate-monoester pK1/pK2; primary source is the biochemistry data compilations (e.g. Dawson, Data for Biochemical Research). pK1 ~0.94.  [Compiled biochemical reference values (via web search summary), 2024, confidence: medium]"},{"id":283,"dataset":"carbohydrate","entity":"D-glucose 6-phosphate","entity_group":"","entity_class":"sugar phosphate","property":"pKa","property_key":"pka","value":"6.11","unit":"pKa","value_reported":"6.11","unit_reported":"pKa","method":"Review","method_detail":"pK2, second phosphate dissociation (HPO4- -> PO4 2-) of the phosphomonoester","conditions":"pK2, second phosphate dissociation (HPO4- -> PO4 2-) of the phosphomonoester","conditions_detail":"pK2, second phosphate dissociation (HPO4- -> PO4 2-) of the phosphomonoester | group: phosphate","doi":"","source_url":"https://www.sciencedirect.com/topics/biochemistry-genetics-and-molecular-biology/glucose-6-phosphate","year":"2024","confidence":"medium","comments":"\"published values for the dissociation of the phosphate group are pK1 0.94 and pK2 6.11\"  — Second phosphate dissociation; near physiological pH G6P is predominantly dianionic.  [Compiled biochemical reference values (via web search summary), 2024, confidence: medium]"},{"id":284,"dataset":"carbohydrate","entity":"fructose 1,6-bisphosphate","entity_group":"","entity_class":"sugar phosphate","property":"pKa","property_key":"pka","value":"5.9","unit":"pKa","value_reported":"5.9","unit_reported":"pKa","method":"Review","method_detail":"secondary phosphate dissociation pKa (~5.8-6.0) of the bisphosphate ester groups","conditions":"secondary phosphate dissociation pKa (~5.8-6.0) of the bisphosphate ester groups","conditions_detail":"secondary phosphate dissociation pKa (~5.8-6.0) of the bisphosphate ester groups | group: phosphate","doi":"","source_url":"https://www.sciencedirect.com/topics/biochemistry-genetics-and-molecular-biology/fructose-1-6-bisphosphate","year":"2024","confidence":"low","comments":"\"The phosphate groups of fructose 1,6-bisphosphate have pKa values of approximately 5.8 to 6.0 for their secondary dissociations\"  — Approximate secondary-phosphate pKa range (5.8-6.0); value recorded as midpoint 5.9. Low confidence (range only).  [Compiled reference values (via web search summary), 2024, confidence: low]"},{"id":285,"dataset":"carbohydrate","entity":"D-glucose","entity_group":"","entity_class":"monosaccharide","property":"pKa","property_key":"pka","value":"12.18","unit":"pKa","value_reported":"12.18","unit_reported":"pKa","method":"Experiment","method_detail":"pKa1, ionization of the most acidic hydroxyl (C1-OH), aqueous phase, liquid-jet photoelectron spectroscopy","conditions":"pKa1, ionization of the most acidic hydroxyl (C1-OH), aqueous phase, liquid-jet photoelectron spectroscopy","conditions_detail":"pKa1, ionization of the most acidic hydroxyl (C1-OH), aqueous phase, liquid-jet photoelectron spectroscopy | group: hydroxyl","doi":"10.1021/acs.jpca.1c04695","source_url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC8381351/","year":"2021","confidence":"high","comments":"\"The resulting pKa1 value was found to be 12.18 ± 0.04.\"  — J. Phys. Chem. A. Deprotonation site identified as the C1-OH; very weak hydroxyl acidity of a neutral sugar.  [Malerz, S.; et al., 2021, confidence: high]"},{"id":286,"dataset":"carbohydrate","entity":"D-glucose","entity_group":"","entity_class":"monosaccharide","property":"pKa","property_key":"pka","value":"12.3","unit":"pKa","value_reported":"12.3","unit_reported":"pKa","method":"Experiment","method_detail":"hydroxyl pKa1 from earlier titration methods; literature range 12.1-12.5 (Urban & Shaffer 1932; Urban & Williams 1933)","conditions":"hydroxyl pKa1 from earlier titration methods; literature range 12.1-12.5 (Urban & Shaffer 1932; Urban & Williams 1933)","conditions_detail":"hydroxyl pKa1 from earlier titration methods; literature range 12.1-12.5 (Urban & Shaffer 1932; Urban & Williams 1933) | group: hydroxyl","doi":"10.1021/acs.jpca.1c04695","source_url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC8381351/","year":"2021","confidence":"medium","comments":"\"pKa1 values in the 12.1 to 12.5 range\"  — Earlier titration-based literature range 12.1-12.5 (midpoint ~12.3); the canonical 'glucose pKa ~12.3' figure.  [Malerz, S.; et al. (citing Urban & Shaffer 1932; Urban & Williams 1933), 2021, confidence: medium]"},{"id":287,"dataset":"carbohydrate","entity":"D-mannuronic acid","entity_group":"","entity_class":"uronic acid","property":"pKa","property_key":"pka","value":"3.38","unit":"pKa","value_reported":"3.38","unit_reported":"pKa","method":"Experiment","method_detail":"carboxyl pK of free mannuronic acid (alginate monomer); value from Haug & Larsen (1961), cited by Kohn & Kovac","conditions":"carboxyl pK of free mannuronic acid (alginate monomer); value from Haug & Larsen (1961), cited by Kohn & Kovac","conditions_detail":"carboxyl pK of free mannuronic acid (alginate monomer); value from Haug & Larsen (1961), cited by Kohn & Kovac | group: carboxyl","doi":"","source_url":"https://www.chemicalpapers.com/file_access.php?file=324a478.pdf","year":"1961","confidence":"medium","comments":"\"The former is the stronger acid (pK 3.38 [21]) of the two and has, similarly as D-glucuronic acid, the HO-4 equatorially oriented and trans towards the carboxyl group.\"  — Alginate uronic acid; pK cited within Kohn & Kovac (1978) from Haug & Larsen, Acta Chem. Scand. 15, 1395 (1961).  [Haug, A.; Larsen, B., Acta Chem. Scand. 15, 1395 (1961) [as cited by Kohn & Kovac], 1961, confidence: medium]"},{"id":288,"dataset":"carbohydrate","entity":"L-guluronic acid","entity_group":"","entity_class":"uronic acid","property":"pKa","property_key":"pka","value":"3.65","unit":"pKa","value_reported":"3.65","unit_reported":"pKa","method":"Experiment","method_detail":"carboxyl pK of free guluronic acid (alginate monomer); value from Haug & Larsen (1961), cited by Kohn & Kovac","conditions":"carboxyl pK of free guluronic acid (alginate monomer); value from Haug & Larsen (1961), cited by Kohn & Kovac","conditions_detail":"carboxyl pK of free guluronic acid (alginate monomer); value from Haug & Larsen (1961), cited by Kohn & Kovac | group: carboxyl","doi":"","source_url":"https://www.chemicalpapers.com/file_access.php?file=324a478.pdf","year":"1961","confidence":"medium","comments":"\"L-Guluronic acid (pK 3.65 [21]) has HO-4 axially oriented and cis towards the acid function.\"  — Alginate uronic acid; weaker acid than mannuronic. pK cited within Kohn & Kovac (1978) from Haug & Larsen (1961).  [Haug, A.; Larsen, B., Acta Chem. Scand. 15, 1395 (1961) [as cited by Kohn & Kovac], 1961, confidence: medium]"},{"id":289,"dataset":"carbohydrate","entity":"L-iduronic acid (alpha-IdoA, free monosaccharide)","entity_group":"","entity_class":"uronic acid","property":"pKa","property_key":"pka","value":"3.309","unit":"pKa","value_reported":"3.309","unit_reported":"pKa","method":"Experiment","method_detail":"carboxyl pKa of free alpha-IdoA monosaccharide, 1H NMR pH titration","conditions":"carboxyl pKa of free alpha-IdoA monosaccharide, 1H NMR pH titration","conditions_detail":"carboxyl pKa of free alpha-IdoA monosaccharide, 1H NMR pH titration | group: carboxyl","doi":"10.1007/s00216-010-4224-4","source_url":"https://link.springer.com/article/10.1007/s00216-010-4224-4","year":"2010","confidence":"high","comments":"\"The pKa of α-IdoA was found to be 3.309 ± 0.023, and that of β-IdoA was 3.069 ± 0.010\"  — Anal. Bioanal. Chem.; carboxyl pKa of free iduronic acid monosaccharide measured by 1H NMR pH titration.  [Jones, C.J.; et al., 2010, confidence: high]"},{"id":290,"dataset":"carbohydrate","entity":"L-iduronic acid (beta-IdoA, free monosaccharide)","entity_group":"","entity_class":"uronic acid","property":"pKa","property_key":"pka","value":"3.069","unit":"pKa","value_reported":"3.069","unit_reported":"pKa","method":"Experiment","method_detail":"carboxyl pKa of free beta-IdoA monosaccharide, 1H NMR pH titration","conditions":"carboxyl pKa of free beta-IdoA monosaccharide, 1H NMR pH titration","conditions_detail":"carboxyl pKa of free beta-IdoA monosaccharide, 1H NMR pH titration | group: carboxyl","doi":"10.1007/s00216-010-4224-4","source_url":"https://link.springer.com/article/10.1007/s00216-010-4224-4","year":"2010","confidence":"high","comments":"\"The pKa of α-IdoA was found to be 3.309 ± 0.023, and that of β-IdoA was 3.069 ± 0.010\"  — Anal. Bioanal. Chem.; carboxyl pKa of free iduronic acid (beta anomer) monosaccharide by 1H NMR.  [Jones, C.J.; et al., 2010, confidence: high]"},{"id":291,"dataset":"carbohydrate","entity":"D-galactosamine","entity_group":"","entity_class":"amino sugar","property":"pKa","property_key":"pka","value":"11.21","unit":"pKa","value_reported":"11.21","unit_reported":"pKa","method":"Model","method_detail":"predicted (computed) pKa of D-galactosamine; reported as 11.21 +/- 0.45","conditions":"predicted (computed) pKa of D-galactosamine; reported as 11.21 +/- 0.45","conditions_detail":"predicted (computed) pKa of D-galactosamine; reported as 11.21 +/- 0.45 | group: amino","doi":"","source_url":"https://www.chemicalbook.com/ChemicalProductProperty_EN_CB9386354.htm","year":"2025","confidence":"low","comments":"\"predicted pKa for D-galactosamine is 11.21±0.45\"  — Computed/predicted value (not experimental). Likely refers to a hydroxyl rather than the amino ammonium; flagged low confidence.  [ChemicalBook (predicted property), 2025, confidence: low]"},{"id":292,"dataset":"carbohydrate","entity":"lactose","entity_group":"","entity_class":"disaccharide","property":"relative sweetness","property_key":"sweetness","value":"0.16","unit":"rel","value_reported":"16","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":"\"Lactose (Main sugar in milk)  16\"  — Industry white paper (sucrose=100% basis).  [Owl Software / LaVic, Inc., 2011, confidence: medium]"},{"id":293,"dataset":"carbohydrate","entity":"maltose","entity_group":"","entity_class":"disaccharide","property":"relative sweetness","property_key":"sweetness","value":"0.39","unit":"rel","value_reported":"0.33-0.45","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":"\"Maltose | 0.33-0.45\"  — Tertiary source.  [Wikipedia contributors, 2024, confidence: medium]"},{"id":294,"dataset":"carbohydrate","entity":"trehalose","entity_group":"","entity_class":"disaccharide","property":"relative sweetness","property_key":"sweetness","value":"0.45","unit":"rel","value_reported":"0.45","unit_reported":"rel","method":"Review","method_detail":"relative sweetness table, sucrose=1.00 reference; alpha,alpha-trehalose, maximum value","conditions":"relative sweetness table, sucrose=1.00 reference; alpha,alpha-trehalose, maximum value","conditions_detail":"relative sweetness table, sucrose=1.00 reference; alpha,alpha-trehalose, maximum value | basis: sucrose=1 | note: max. 0.45","doi":"","source_url":"https://en.wikipedia.org/wiki/Sweetness","year":"2024","confidence":"medium","comments":"\"Trehalose | max. 0.45 (alpha,alpha-trehalose)\"  — Tertiary source.  [Wikipedia contributors, 2024, confidence: medium]"},{"id":295,"dataset":"carbohydrate","entity":"isomaltulose","entity_group":"","entity_class":"disaccharide","property":"relative sweetness","property_key":"sweetness","value":"0.45","unit":"rel","value_reported":"0.40-0.50","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":"\"Isomaltulose | 0.40-0.50\"  — Tertiary source.  [Wikipedia contributors, 2024, confidence: medium]"},{"id":296,"dataset":"carbohydrate","entity":"sorbitol","entity_group":"","entity_class":"sugar alcohol / polyol","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":"\"Sorbitol  60\"  — Industry white paper (sucrose=100% basis).  [Owl Software / LaVic, Inc., 2011, confidence: medium]"},{"id":297,"dataset":"carbohydrate","entity":"galactose","entity_group":"","entity_class":"monosaccharide","property":"relative sweetness","property_key":"sweetness","value":"0.65","unit":"rel","value_reported":"0.65","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":"\"Galactose | 0.65\"  — Tertiary source.  [Wikipedia contributors, 2024, confidence: medium]"},{"id":298,"dataset":"carbohydrate","entity":"glucose","entity_group":"","entity_class":"monosaccharide","property":"relative sweetness","property_key":"sweetness","value":"0.77","unit":"rel","value_reported":"0.74-0.8","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":"\"Glucose | 0.74-0.8\"  — Tertiary source.  [Wikipedia contributors, 2024, confidence: medium]"},{"id":299,"dataset":"carbohydrate","entity":"sucrose","entity_group":"","entity_class":"disaccharide","property":"relative sweetness","property_key":"sweetness","value":"1","unit":"rel","value_reported":"1.0","unit_reported":"rel","method":"Review","method_detail":"reference standard, sucrose=1.00","conditions":"reference standard, sucrose=1.00","conditions_detail":"reference standard, sucrose=1.00 | basis: sucrose=1","doi":"","source_url":"https://en.wikipedia.org/wiki/Sweetness","year":"2024","confidence":"high","comments":"\"Sucrose in solution has a sweetness perception rating of 1.\"  — Reference standard by definition.  [Wikipedia contributors, 2024, confidence: high]"},{"id":300,"dataset":"carbohydrate","entity":"xylitol","entity_group":"","entity_class":"sugar alcohol / polyol","property":"relative sweetness","property_key":"sweetness","value":"1.02","unit":"rel","value_reported":"1.02","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":"\"Xylitol | 1.02\"  — Tertiary source.  [Wikipedia contributors, 2024, confidence: medium]"}]}