A high sugar content, low caffeine drink does not alleviate sleepiness but may worsen it

2006 ◽  
Vol 21 (5) ◽  
pp. 299-303 ◽  
Author(s):  
C. Anderson ◽  
J.A. Horne
Keyword(s):  
Sugar Content ◽  
High Sugar ◽  
High Sugar Content

Productivity of binary herbage based on non-traditional forage crops in the Upper Volga region

2021 ◽  
Author(s):  
N. V. Shmeleva ◽  
Keyword(s):  
Species Composition ◽  
Sugar Content ◽  
Field Studies ◽  
Volga Region ◽  
Forage Crops ◽  
High Sugar ◽  
Upper Volga ◽  
High Sugar Content ◽  
The Upper Volga Region

The article presents the results of field studies aimed at expanding the species composition of herbs and the search for adaptive cereals with a high sugar content in the Upper Volga region in 2015-2020.

Analysis of sugars in dwarf mistletoe nectar

1974 ◽  
Vol 52 (12) ◽  
pp. 2533-2538 ◽  
Author(s):  
J. W. Brewer ◽  
K. J. Collyard ◽  
C. E. Lott Jr.
Keyword(s):  
Liquid Chromatography ◽  
Thin Layer ◽  
Sugar Content ◽  
Gas Liquid Chromatography ◽  
Dwarf Mistletoe ◽  
Total Solids ◽  
High Sugar ◽  
Insect Pollinator ◽  
High Sugar Content

Nectar produced by pistillate flowers of the dwarf mistletoe Arceuthobium abietinum Engelm. was analyzed by thin-layer and gas–liquid chromatography. The inconspicuous (0.5–1.5 mm) flowers produce relatively large (0.24 μliter) droplets of highly concentrated nectar (58–92% total solids, expressed as sugars). The major components were glucose (48%), fructose (39%), and sucrose (11%). Traces of other sugars were also present. It is suggested that nectar of this high sugar content is probably a strong insect pollinator attractant, and this, in turn, may be a major factor in the successful spread of the parasitic dwarf mistletoes.

scholarly journals Evidence for high sugar content of baby foods in South Africa

2019 ◽  
Vol 109 (5) ◽  
pp. 328 ◽  
Author(s):  
N C Marais ◽  
N J Christofides ◽  
A Erzse ◽  
K J Hofman
Keyword(s):  
South Africa ◽  
Sugar Content ◽  
Baby Foods ◽  
High Sugar ◽  
High Sugar Content

Efficient succinic acid production from high‐sugar‐content beverages byActinobacillus succinogenes

2019 ◽  
Vol 35 (5) ◽  
Author(s):  
Mariateresa Ferone ◽  
Alessia Ercole ◽  
Francesca Raganati ◽  
Giuseppe Olivieri ◽  
Piero Salatino ◽  
...  
Keyword(s):  
Succinic Acid ◽  
Acid Production ◽  
Sugar Content ◽  
High Sugar ◽  
High Sugar Content ◽  
Succinic Acid Production

Enzymic Determination of Starch in Samples with High Sugar Content

1990 ◽  
Vol 42 (12) ◽  
pp. 468-470 ◽  
Author(s):  
Robert J. Henry ◽  
Anthony B. Blakeney ◽  
Reginald C. M. Lance
Keyword(s):  
Sugar Content ◽  
High Sugar ◽  
High Sugar Content

scholarly journals ‘Tachisuzuka’, a new rice cultivar with high straw yield and high sugar content for whole-crop silage use

2011 ◽  
Vol 61 (1) ◽  
pp. 86-92 ◽  
Author(s):  
Kei Matsushita ◽  
Shuichi Iida ◽  
Osamu Ideta ◽  
Yoshihiro Sunohara ◽  
Hideo Maeda ◽  
...  
Keyword(s):  
Sugar Content ◽  
Rice Cultivar ◽  
Straw Yield ◽  
High Sugar ◽  
High Sugar Content

scholarly journals Validation of a Flour-Free Model Dough System for Throughput Studies of Baker's Yeast

2005 ◽  
Vol 71 (3) ◽  
pp. 1142-1147 ◽  
Author(s):  
Joaquin Panadero ◽  
Francisca Randez-Gil ◽  
Jose Antonio Prieto
Keyword(s):  
Gene Expression ◽  
Sugar Content ◽  
Transcriptional Response ◽  
Northern Blotting ◽  
Baker’S Yeast ◽  
Marker Genes ◽  
Mrna Levels ◽  
Baker's Yeast ◽  
High Sugar ◽  
High Sugar Content

ABSTRACT Evaluation of gene expression in baker's yeast requires the extraction and collection of pure samples of RNA. However, in bread dough this task is difficult due to the complex composition of the system. We found that a liquid model system can be used to analyze the transcriptional response of industrial strains in dough with a high sugar content. The production levels of CO2 and glycerol by two commercial strains in liquid and flour-based doughs were correlated. We extracted total RNA from both a liquid and a flour-based dough. We used Northern blotting to analyze mRNA levels of three stress marker genes, HSP26, GPD1, and ENA1, and 10 genes in different metabolic subcategories. All 13 genes had the same transcriptional profile in both systems. Hence, the model appears to effectively mimic the environment encountered by baker's yeast in high-sugar dough. The liquid dough can be used to help understand the connections between technological traits and biological functions and to facilitate studies of gene expression under commercially important, but experimentally intractable, conditions.

The use of lispro for high sugar content snacks between meals in intensive insulin regimens

2000 ◽  
Vol 17 (4) ◽  
pp. 331-332 ◽  
Author(s):  
N. Kong ◽  
M. M. Kitchen ◽  
R. E. J. Ryder
Keyword(s):  
Sugar Content ◽  
High Sugar ◽  
High Sugar Content
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