Reaction of Sugar Alcohols with the Anthrone Reagent

Graham, Horace D.

doi:10.1111/j.1365-2621.1963.tb00224.x

Cited by 20 publications

(11 citation statements)

References 19 publications

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“…The recovery of triplicate glycogen standards was 99 ± 2% (mean ± SD). The anthrone method measures total carbohydrates including free glucose and glycogen, but does not measure polyols such as glycerol and sorbitol (Graham 1963).…”

Section: Energy Reserve Assaysmentioning

confidence: 99%

Lepidopteran species differ in susceptibility to winter warming

Williams¹,

Hellmann²,

Sinclair³

2012

Clim. Res.

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ABSTRACT:Predicting assemblage-level impacts of climate change requires knowledge of among-species variation in susceptibility to warming. Increased winter temperatures intuitively reduce cold stress for overwintering ectotherms, but can decrease fitness by increasing consumption of energy reserves. We kept overwintering stages of the butterflies Papilio glaucus, P. troilus (Papilionidae), and Erynnis propertius (Hesperiidae) under current temperatures and conditions simulating a 4°C increase in mean temperature, and compared mass, water, energy reserves (lipid, protein and carbohydrate content), and, in E. propertius and P. troilus, post-winter development time, adult size, and mortality. All 3 species lost mass over winter, more so during warm winters. Erynnis propertius lost more mass than either Papilio. Warm winters increased energy reserve depletion in E. propertius, but had no effect on energy reserves of either Papilio. Warming reduced development time, but did not affect mortality or adult size of P. troilus. Mortality in E. propertius was uniformly high preventing assessment of treatment effects on survival, development, or adult size. The observed overwinter mass loss by E. propertius and P. troilus was predominantly due to water loss; thus we conclude that mass loss is not an appropriate measurement of energy drain in insects, rather body composition should be measured directly. Thus, P. glaucus and P. troilus have low vulnerability to winter warming, while E. propertius shows some vulnerability. Measuring the impact of winter warming on many species will enable the identification of species traits that predict vulnerability, and facilitate identification of clades particularly susceptible to winter warming.

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Section: Energy Reserve Assaysmentioning

confidence: 99%

Lepidopteran species differ in susceptibility to winter warming

Williams¹,

Hellmann²,

Sinclair³

2012

Clim. Res.

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“…Among them, we favor the predominance of Bacillus subtilis a-amylase for evaluating the degree of retrogradation. That is, a-amylaseiodine method was suitable for the quantitative evaluation of starch retrogradation in the intact foods and foodstuffs, because u-amylase from Bacillus subtilzs do not act on native-starch granules and can hydrolyze u-l,4-glycosidic linkage of only the gelatinized portion of starch molecules (22), while glucoamylase obviously can hydrolyze the terminal glucose residue even in retrograded starch molecules and the BAP method depends virtually on the specificity of pullulanase. Although more precise comparative experiments on the substrate specificity for the amylolitic enzymes are needed at present, u-amylase from Bacillus subtilis seems to satisfy the necessity.…”

Section: Discussionmentioning

confidence: 99%

Enzymatic Evaluation for the Degree of Starch Retrogradation in Foods and Foodstuffs

et al. 1990

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The simple. enzymatic evaluation procedure for the degree of starch retrogradation. which is applicable to the complex foods in the food industry. was proposed. This procedure includes the digestion of gelatinized ctarch by Bacillus suhtih a-amylase. which can only attack the gelatinized starch. and then the residual non-digestible starch was determined colorimetrically with iodine. The presence of considerable amounts of ingredients, i. e. 30% sucrose, 20% NaCl or 30% casein did not interfere with the determination. However, the values were positively biased by the presence of more than 0.5% of lecithin. Preliminary digestion by 0.2% actinase E" for 16 h at 37°C and subsequent dialysis against large volume of distilled water were adopted to avoid the erroneous results due to the interference with ingredients Enrymatische Bestimmung des Stlrke-Retrogradationsgrades in Lebensmitteln und Nahrmitteln. Ein einfaches enzymatisches Bestimmungsverfahren fur den Grad der Starkeretrogradation. das im Bereich der Lebensmittel in der Lebensmittelindustrie anwendbar ist, wird vorgeschlagen. Das Verfahren enthalt den Abbau von verkleisterter Starke mittels tr-Amylase aus Bacillus sihtilic, die n u r die verkleisterte Starke angreifen kann, worauf die nicht abbaubare Starke kolorimetrisch mit Iod bestimmt wird. Die Gegenwart betrachtlicher Anteile an Zutaten, z. B. 30% Saccharose. 20% NaCl oder 30% Casein stort die Bestimmung nicht. Allerdings wurden die Werte durch die Anwesenheit von mehr als 0,5% Lecithin positiv beeinflufit. Ein Abbau mittels 0,2% Actinase E" fur 16 h und 37°C und anschliefiende Dial yse gegen ein hohes Volumen an destilliertem Wasser wurden vorausgeschickt. urn fehlerhafte Ergebnisw infolge der Storung durch Zutaten zu vermeiden.

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“…Total and reducing carbohydrates in an aliquot from the extract were estimated by Dubois' (DUBOIS et al 1956) and Nelson-Somogyi's (NELSON 1944) methods, respectively. Sugar alcohols were separated by paper electrophoresis using 0.1 N sodium hydroxide as a solvent and the extract from the developed spot was estimated by Anthrone method (GRAHAM 1963).…”

Section: Estimation Of Soluble Carbohydratementioning

confidence: 99%