{"count":839,"next":"http://glycodata.org/api/gdd/glyco-properties/?format=json&page=17","previous":"http://glycodata.org/api/gdd/glyco-properties/?format=json&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]"}]}