Detail of "69-79-4"

Reference

Effects of sugar on callus and organ formation from leaf segments of chrysanthemum (Dendranthema grandiflorum)

Effects of sugar on callus and organ formation from leaf segments of chrysanthemum (Dendranthema grandiflorum). Fukai, Seiichi (Osaka Agric. Res. Cent., Habikino 583, Japan). Shokubutsu Soshiki Baiyo, 3(2), 71-7 (Japanese) 1986. CODEN: SSBAET. DOCUMENT TYPE: Journal CA Section: 5 (Agrochemical Bioregulators) Section cross-reference(s): 11 Explants from the youngest leaves of chrysanthemum were cultured on Murashige-Skoog (MS) medium supplemented with folic acid 0.5, biotin 0.05, 6-benzylaminopurine (I) [1214-39-7] 0.1, NAA (II) [86-87-3] 1 mg/L, and agar 8 g/L. Total fresh wt. 69-65-8 and 1214-39-7 are just another two chemicals used in this study. of callus with 4% maltose (III) [69-79-4], raffinose (IV) [512-69-6], sucrose (V) [57-50-1], fructose (VI) [57-48-7], glucose (VII) [50-99-7], and lactose [63-42-3] after 60 days was 1.64, 1.23, 1.1, 1.0, 0.8, and 0.26 g, resp.; that with rhamnose, arabinose, xylose, and galactose was 0. Root formation with 4% III, IV, V, VI and VII was 90, 20, 80, 60, and 60%, resp.; shoot formation was 0, 0, 10, 10, and 10%., resp. When 2% each of 9 sugars was mixed with 2% V, callus wt. was 1.83 g and root and shoot formation was 100 and 40%, resp., with III, but no callus growth was obsd. with galactose. When 2% III was mixed with 2% IV, VI, or VII, callus wt. was 1.2-1.53 g. With V or III (0-16%), callus wt. was max. (1.6 and 1.37 g) at 4%, root formation was 100% at 8 and 16% V and 100 and 80% at 16 and 4% III, and shoot formation was 40 and 10% at 4 and 2% V and 0% at 0-16% III, resp. When 1-3% mannitol [69-65-8] was added to 2-8% V, callus growth and shoot formation were suppressed. Almost 60-80% shoot formation was obsd. on 2% V with I 2-5 plus II 0.5-1, 20-80% on 4% V with I 0.1-5 plus II 0.5-1 mg/L, but not on 8% V. .

Comparative determination of sugar in high-energy foods and breakfast drinks

Comparative determination of sugar in high-energy foods and breakfast drinks. Zuercher, K.; Hadorn, H. (Zentrallab., Coop Schweiz, Basel, Switz.). Mitt. Geb. Lebensmittelunters. Hyg., 67(3), 379-88 (German) 1976. CODEN: MGLHAE. DOCUMENT TYPE: Journal CA Section: 17 (Foods) The reductometric method of M. Potterat and H. Eschmann (1954), gas chromatog. (Zuercher, K., et al., 1975), and enzymic methods were compared for the detn. 57-50-1 and 63-42-3 are also in the experiment. of glucose [50-99-7], fructose [57-48-7], sucrose [57-50-1] in some high-energy foods and complete breakfast beverage mixes. The enzymic and gas chromatog. methods were good. The reductometric method was unreliable, giving values much too high for invert sugar and sucrose because of the interference of other sugars and oligosaccharides. Gas chromatog. gave the most complete information on the various sugars present, with good sepn. of mono- to trisaccharides. Values for fructose, glucose, sucrose, lactose [63-42-3], maltose [69-79-4], and total trisaccharides are tabulated. .