Supplementary Appendix Supplement 1
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Postulated Physiological Roles of the Seven-Carbon Sugars, Mannoheptulose, and Perseitol in Avocado
J. AMER. SOC. HORT. SCI. 127(1):108–114. 2002. Postulated Physiological Roles of the Seven-carbon Sugars, Mannoheptulose, and Perseitol in Avocado Xuan Liu,1 James Sievert, Mary Lu Arpaia, and Monica A. Madore2 Department of Botany and Plant Sciences, University of California, Riverside, CA 92521 ADDITIONAL INDEX WORDS. ‘Hass’ avocado on ‘Duke 7’ rootstock, phloem transport, ripening, Lauraceae ABSTRACT. Avocado (Persea americana Mill.) tissues contain high levels of the seven-carbon (C7) ketosugar mannoheptulose and its polyol form, perseitol. Radiolabeling of intact leaves of ‘Hass’ avocado on ‘Duke 7’ rootstock indicated that both perseitol and mannoheptulose are not only primary products of photosynthetic CO2 fixation but are also exported in the phloem. In cell-free extracts from mature source leaves, formation of the C7 backbone occurred by condensation of a three-carbon metabolite (dihydroxyacetone-P) with a four-carbon metabolite (erythrose-4-P) to form sedoheptulose-1,7- bis-P, followed by isomerization to a phosphorylated D-mannoheptulose derivative. A transketolase reaction was also observed which converted five-carbon metabolites (ribose-5-P and xylulose-5-P) to form the C7 metabolite, sedoheptu- lose-7-P, but this compound was not metabolized further to mannoheptulose. This suggests that C7 sugars are formed from the Calvin Cycle, not oxidative pentose phosphate pathway, reactions in avocado leaves. In avocado fruit, C7 sugars were present in substantial quantities and the normal ripening processes (fruit softening, ethylene production, and climacteric respiration rise), which occurs several days after the fruit is picked, did not occur until levels of C7 sugars dropped below an apparent threshold concentration of ≈20 mg·g–1 fresh weight. -
Sugar & Sweeteners Outlook
Economic Research Service Sugar and Sweeteners Outlook Situation and Outlook Michael McConnell, coordinator [email protected] SSS-M-322 Stephanie Riche, contributor June 16, 2015 [email protected] Improved Production Prospects for 2015/16 Reduce the Demand for Imports The next release is July 16, 2015 -------------- The USDA increased projections of 2014/15 sugar production by 33,000 short tons, raw Approved by the value (STRV) to 8.560 million based on the improved outlook for early beet harvest for the World Agricultural 2015/16 crop. Projected imports are increased 58,000 STRV based on a reallocation of the Outlook Board. raw sugar TRQ by the U.S. Trade Representative, reducing expected shortfall. Total use for 2014/15 is reduced 109,000 STRV based on pace-to-date food deliveries reported through April—particularly due to lower direct consumption imports since the beginning of the fiscal year. The projected stocks-to-use ratio is currently 15.0 percent, up from 13.2 percent the previous month. The improved outlook for the 2015/16 sugarbeet crop also resulted in a 270,000 STRV increase in projected 2015/16 sugar production. Projected food deliveries for 2015/16 are reduced 110,000 STRV to reflect the reduction in the current year’s outlook. Projected imports from Mexico in 2015/16 are reduced by 595,000 STRV, as the reductions in other supplies and total use reduces the calculation of U.S. Needs, as defined in the agreement to suspend the countervailing duty investigation signed between the U.S. Department of Commerce (USDOC) and the Government of Mexico in December 2014. -
United States Patent 1191 Lll] 3,983,266 Bahls [451 Sept
United States Patent 1191 lll] 3,983,266 Bahls [451 Sept. 28, 1976 [54] METHOD FOR APPLYING METALLIC 3.776.740 [2/1973 Sivcrz ct al. .......................... .. l06/l SILVER TO A SUBSTRATE OTHER PUBLICATIONS [75] Inventor: Harry Bahls, Wayne, Pa. lvanov et al., Chem. Abs. 43:2548c, I949, [73] Assignee: Peacock Laboratories, Inc., Philadelphia, Pa. Primary Examiner-Ralph S. Kendall [22] Filed: Oct. 9, I974 I 57] ABSTRACT [2!] ,Appl. No.: 513,417 High efficiency deposition of silver on the surface of a substrate is obtained by providing a solution contain [52] [1.8. CI ............................... .. 427/164; 427/165; ing reducible dissolved silver in the presence of an al 427/168; 427/424; 427/426; l06/l kali metal hydroxide and ammonia, all of which are [51] Int. CLZ. ......................................... .. C23C 3/02 applied to the substrate in the presence of an aqueous [58] Field of Search .............. .. l06/l; 427/l68. I69, solution of a moderating reducer containing :1 poly 427/165, I64, 426, 304, 125, 425 hydric alcohol of the formula CH2OH(CHOH),,C H,OH, where n is an integer from 1 to 6. Preferably [56] References Cited the polyhydric alcohol is sorbitol, and in a preferred UNITED STATES PATENTS embodiment a moderator is the form of a thio glycerol is present. 2,996,406 8/l96l Weinrich ........... ............ .. 427/168 3,772,078 ll/l973 Polichcttc ct al ................. .. l06/l X l5 Claims, No Drawings 3,983,266 1 Other objects and advantages of this invention, in METHOD FOR APPLYING METALLIC SILVER TO cluding the economy of the same, and the case with A SUBSTRATE which it may be applied to existing silver coating equip ment and apparatus, will further become apparent BRIEF SUMMARY OF THE INVENTION 5 hereinafter. -
Sugar and Sweetener Situation and Outlook
United States Department of ERSAgriculture Sugar and Sweetener Economic Research Service SSS-230 January 2001 Situation and Outlook Report U.S. sugar production Mil. short tons, raw value 10 8 Total 6 Beet sugar 4 Cane sugar 2 0 1985/86 88/89 91/92 94/95 97/98 2000/01 2000/01 projected. Source: Economic Research Service, USDA. Sugar and Sweetener Situation and Outlook. Market and Trade Economics Division, Economic Research Service, U.S. Department of Agriculture, January 2001, SSS-230. Contents Summary . .3 U.S. Sugar . .5 Year Ended, FY 2000 . .5 Prices . .6 Current Year, FY 2001 . .6 High Fructose Corn Syrup . .12 Special Article U.S. Sugar Price Indices and Stocks-to-Use Ratios . .14 List of Tables . .23 List of Figures . .24 Internet Access to Sugar-Related Data . .70 Report Coordinator Stephen Haley (202) 694-5247 FAX (202) 694-5884 E-mail: [email protected] Principal Contributors Stephen Haley Nydia Suarez Karen Ackerman Database Coordinator/Graphics & Table Design Fannye Lockley-Jolly Editor Martha R. Evans Layout & Text Design Wynnice Pointer-Napper Approved by the World Agricultural Outlook Board. The Sugar and Sweetener Situation and Outlook is pub- Summary released January 25, 2001. The summary of lished two times a year and supplemented by a yearbook. To the next Sugar and Sweetener Situation and Outlook is order, call 1-800-999-6779 in the United States or Canada. scheduled for release on May 24, 2001. Summaries and full Other areas please call (703) 605-6220. Or write ERS- text of Situation and Outlook reports may be accessed elec- NASS, 5285 Port Royal Road, Springfield, VA 22161. -
Natural Sweeteners
Natural Sweeteners Why do we crave sweets? Are there times when you absolutely crave chocolates, candies, or cakes? The average American consumes well over 20 teaspoons of added sugar on a daily basis, which adds up to an average of 142 pounds of sugar per person, per year!1 That’s more than two times what the USDA recommends. Below you will find information on natural sweeteners, all of which are less processed than refined white sugar, and create fewer fluctuations in blood sugar levels. Although these sweeteners are generally safer alternatives to white sugar, they should only be used in moderation. Agave Nectar Agave nectar, or agave syrup, is a natural liquid sweetener made from the juice of the agave cactus. Many diabetics use agave nectar as an alternative to refined sugars and artificial sweeteners because of its relatively low effect on blood glucose levels2. However, agave is high in fructose and has been under much scrutiny due to possible manufacturing processes which are similar to that of high fructose corn syrup. Some research suggests that fructose affects the hormone lepitin, which controls your appetite and satiety. Too much fructose may result in overeating and weight gain, so it’s important to consume agave nectar in reasonable moderation3. Barley Malt Barley malt syrup is a thick, sticky, brown sweetener and is about half as sweet as refined white sugar. It is made from the soaking, sprouting, mashing, cooking and roasting of barley. Many consumers prefer this natural sweetener because it moves through the digestive system slower than other refined sugars4. -
Reports of the Scientific Committee for Food
Commission of the European Communities food - science and techniques Reports of the Scientific Committee for Food (Sixteenth series) Commission of the European Communities food - science and techniques Reports of the Scientific Committee for Food (Sixteenth series) Directorate-General Internal Market and Industrial Affairs 1985 EUR 10210 EN Published by the COMMISSION OF THE EUROPEAN COMMUNITIES Directorate-General Information Market and Innovation Bâtiment Jean Monnet LUXEMBOURG LEGAL NOTICE Neither the Commission of the European Communities nor any person acting on behalf of the Commission is responsible for the use which might be made of the following information This publication is also available in the following languages : DA ISBN 92-825-5770-7 DE ISBN 92-825-5771-5 GR ISBN 92-825-5772-3 FR ISBN 92-825-5774-X IT ISBN 92-825-5775-8 NL ISBN 92-825-5776-6 Cataloguing data can be found at the end of this publication Luxembourg, Office for Official Publications of the European Communities, 1985 ISBN 92-825-5773-1 Catalogue number: © ECSC-EEC-EAEC, Brussels · Luxembourg, 1985 Printed in Luxembourg CONTENTS Page Reports of the Scientific Committee for Food concerning - Sweeteners (Opinion expressed 14 September 1984) III Composition of the Scientific Committee for Food P.S. Elias A.G. Hildebrandt (vice-chairman) F. Hill A. Hubbard A. Lafontaine Mne B.H. MacGibbon A. Mariani-Costantini K.J. Netter E. Poulsen (chairman) J. Rey V. Silano (vice-chairman) Mne A. Trichopoulou R. Truhaut G.J. Van Esch R. Wemig IV REPORT OF THE SCIENTIFIC COMMITTEE FOR FOOD ON SWEETENERS (Opinion expressed 14 September 1984) TERMS OF REFERENCE To review the safety in use of certain sweeteners. -
Sugar Alcohols a Sugar Alcohol Is a Kind of Alcohol Prepared from Sugars
Sweeteners, Good, Bad, or Something even Worse. (Part 8) These are Low calorie sweeteners - not non-calorie sweeteners Sugar Alcohols A sugar alcohol is a kind of alcohol prepared from sugars. These organic compounds are a class of polyols, also called polyhydric alcohol, polyalcohol, or glycitol. They are white, water-soluble solids that occur naturally and are used widely in the food industry as thickeners and sweeteners. In commercial foodstuffs, sugar alcohols are commonly used in place of table sugar (sucrose), often in combination with high intensity artificial sweeteners to counter the low sweetness of the sugar alcohols. Unlike sugars, sugar alcohols do not contribute to the formation of tooth cavities. Common Sugar Alcohols Arabitol, Erythritol, Ethylene glycol, Fucitol, Galactitol, Glycerol, Hydrogenated Starch – Hydrolysate (HSH), Iditol, Inositol, Isomalt, Lactitol, Maltitol, Maltotetraitol, Maltotriitol, Mannitol, Methanol, Polyglycitol, Polydextrose, Ribitol, Sorbitol, Threitol, Volemitol, Xylitol, Of these, xylitol is perhaps the most popular due to its similarity to sucrose in visual appearance and sweetness. Sugar alcohols do not contribute to tooth decay. However, consumption of sugar alcohols does affect blood sugar levels, although less than that of "regular" sugar (sucrose). Sugar alcohols may also cause bloating and diarrhea when consumed in excessive amounts. Erythritol Also labeled as: Sugar alcohol Zerose ZSweet Erythritol is a sugar alcohol (or polyol) that has been approved for use as a food additive in the United States and throughout much of the world. It was discovered in 1848 by British chemist John Stenhouse. It occurs naturally in some fruits and fermented foods. At the industrial level, it is produced from glucose by fermentation with a yeast, Moniliella pollinis. -
? a History of Sugar Marketing Through 1974
s- > ? A HISTORY OF SUGAR MARKETING THROUGH 1974 U. S. DEPARTMENT OF AGRICULTURE / ECONOMICS, STATISTICS, AND COOPERATIVES SERVICE AGRICULTURAL ECONOMIC REPORT NO. 382 ABSTRACT The quota system of regulating the production, importation, and marketing of sugar in the United States through 1974 was an outgrowth of Government regulation of the sugar trade dating from colonial times. Similar systems have developed in most other countries, particu- larly those which import sugar. The U.S. Sugar Quota System benefited domestic sugar pro- ducers by providing stable prices at favorable levels. These prices also encouraged the produc- tion and use of substitute sweeteners, particularly high fructose and glucose sirup and crystalline dextrose in various industries. But sugar is still the most widely used sweetener in the United States, although its dominant position is being increasingly threatened. KEYWORDS: Sugar, quota, preference, tariff, refined, raw, sweeteners, corn sweeteners. world trade. PREFACE This report was written in 1975 by Roy A. Ballinger, formerly an agricultural economist in the Economic Research Service. It supersedes A History of Sugar Marketing, AER-197, also by Ballinger, issued in February 1971 and now out of print. On January 1, 1978, three USDA agencies—the Economic Research Service, the Statistical Reporting Service, and the Farmer Cooperative Service—merged into a new organization, the Economics, Statistics, and Cooperatives Service. Washington, DC. 20250 March 1978 CONTENTS Page Summary j¡ Introduction 1 Sugar Before the Discovery of America 1 The Colonial Period in the Americas 2 Sugar from 1783 to 1864 5 Developments in the Latter 19th Century g Changes in U.S. Sugar Trade Following the Spanish-American War and During 1900-15 15 Sugar During World War I 20 Price Fluctuations and Higher Tariffs 23 Sugar Quotas Prior to World War II 32 Sugar During World War II 39 U.S. -
Effect of Substitution of Sucrose with Date Palm (Phoenix Dactylifera
cess Pro ing d & o o T F e c f h o n l Nwanekezi et al., J Food Process Technol 2015, 6:9 o a l Journal of Food n o r g u DOI: 10.4172/2157-7110.1000484 y o J ISSN: 2157-7110 Processing & Technology Research Article Open Access Effect of Substitution of Sucrose with Date Palm (Phoenix dactylifera) Fruit on Quality of Bread Nwanekezi EC*, Ekwe CC and Agbugba RU Department of Food science and Technology, Faculty of Agriculture and Veterinary Medicine, Imo State University, Owerri, Sudan Abstract The proximate, physical and sensory analysis of bread samples produced by substituting the level of sucrose with date palm fruit pulp (50:0 g, 37.5:12.5 g, 25:25 g, 12.5:37.5 g and 0.50 g) was investigated. The proximate analysis revealed that the protein, moisture, ash, crude fiber and fat contents increased with increase in the level of the date palm fruit pulp. There were increases in the levels of nutrients which ranged from 15.19-19.43% (protein), 1.65-4.43% (crude fiber), 2.44-4.11% (ash) and 28.19-28.92% (moisture). However, there was decrease in the level of carbohydrate content from 45.39 to 35.13% as the level of date palm pulp increased. The specific volume also decreased as the level of the date palm fruit increased ranging from3.12 cm3/g to 2.93 cm3/g; the addition of date palm fruit pulp had no effect on the loaf volumes which ranged from 1920.1 to 1925.0 cm3. -
Press Release(16)07
International Sugar Organization 1 Canada Square Canary Wharf London E14 5AA EXECUTIVE DIRECTOR Press Release(16)06 (English only) 4 April 2016 “Soft-Drink Makers Have New Secret Ingredient: Sugar!” Dear Colleagues and Friends, The Executive Director would like to draw the your attention to the article below by Anne Marie Chaker from the Wall Street Journal, which highlights the increasing appeal of natural sugar for soft-drink producers. In light of the constant barrage of attacks in the media against sugar consumption, it’s very interesting to receive this kind of news. Soft-Drink Makers Have New Secret Ingredient: Sugar! To boost flagging soda sales, companies are touting ‘real sugar’ as an appeal to all things natural. Sugar is infiltrating the soda aisle, as manufacturers try to boost soft drink sales by losing high fructose syrup. WSJ's Anne-Marie Chaker joins Lee Hawkins to discuss. ANNE MARIE CHAKER Soft-drink makers have a new way to pitch their sweet beverages: They contain sugar. Boylan Bottling Co.’s line of a dozen soda flavors touts “cane sugar” in capital letters on the label. Puck’s fountain sodas, available at restaurant chains in Los Angeles and Washington, D.C., say they are made with “bagged sugar from cane.” This week, PepsiCo is rolling out a line of soda the company says is inspired by the original cola formula created by its founder in 1893. Cans list “real sugar” among the ingredients. New television ads to launch next week will feature a sommelier in a leather chair swirling the soft drink in a brandy glass before chugging it. -
A History of Sugar Marketing Through 1974
A HISTORY OF SUGAR MF.RKETING THROUGH 1974 14d :: ' t.,\; "''',.':- · ' ''t,: " '"' ,,.,· .........~.~, ~'"~ ,'~-''~~''', ' ' .. ~,~. ,..'... I;."', · , .;~.~'~, .'k'"" :O ,... ' :,'~.~..: I <' '". - . L~b~ I .. ' ', '.;., U..DEATEN FAGIUTUEECNMCS TTITC, N COEATVSSEVC AGR~~~~~ICUTRLEOOICRPR O 8 U. S. DEPARTMENT OF AGRICULTURE ECONOMICS. STATISTICS, AND COOPERATIVES SERVICE AGRICULTURAL ECONOMIC REPORT NO. 382 ABSTRACT The quota system of regulating the production, importation, and marketing of sugar in the United States through 1974 was an outgrowth of Government regulation of the sugar trade dating from colonial times. Similar systems have developed in most other countries, particu- larly those which import sugar. The U.S. Sugar Quota System benefited domestic sugar pro- ducers by providing stable prices at favorable levels. These prices also encouraged the produc- tion and use of substitute sweeteners, particularly high fructose and glucose sirup and crystalline dextrose in various industries. But sugar is still the most widely used sweetener in the United States, although its dominant position is being increasingly threatened. KEYWORDS: Sugar, quota, preference, tariff, refined, raw, sweeteners, corn sweeteners, world trade. PREFACE This report was written in 1975 by Roy A. Ballinger, formerly an agricultural economist in the Economic Research Service. It supersedes A History of Sugar Marketing, AER-197, also by Ballinger, issued in February 1971 and now out of print. On January 1, 1978, three USDA agencies-the Economic Research Service, the Statistical Reporting Service, and the Farmer Cooperative Service-merged into a new organization, the Economics, Statistics, and Cooperatives Service. Washington, D.C. 20250 March 1978 CONTENTS Page Summary ........................................ ii Introduction ........................................................... 1 Sugar Before the Discovery of America ....................................... 1 The Colonial Period in the Americas ....................................... -
List of Spectra /Compound Names
IS NIR Spectra Complete collection (6049 spectra) This collection includes all NIR spectra collected within this project. Those are organic and inorganic chemicals, pharmaceutical excipients, drugs, polymers, additives, coatings, dyes, pigments, toxic substances, hazardous substances like explosives, agrochemicals and other types of materials. This collection should be chosen by customers with broad range of analytical applications. The near infrared spectral library „IS NIR Spectra“ is a unique collection of 6049 NIR (near infrared) digital spectra. The spectra have been collected in range 4200-10000 cm-1 (=2.4 – 1 micrometers). „IS NIR Spectra“ is the biggest and newest NIR library available on the market. This spectral library has been designed for users who use their NIR spectrometer not only for quantitative and chemometric analysis, but also want to identify unknown samples or just want to use the library as reference spectra database. ra t IS means “Intergrating Sphere” and at the same time “Identify Samplec”. e Technical parameters: p The „IS NIR Spectra“ were collected using the FT-NIR Spectrometer equipped with Integrating Sphere Accessory. Resolution: standard 4cm-1 IR Customized resolution: upon special request the speNctra can be delivered in customized resolution to reach better correspondence with spectr a collected by customer NIR instrument Spectral range in wavenumbers units: 4200-1000I0S cm-1 Spectral range in wavelength units: 2.4 – 1 micr ometers Only one spectrum/compound covering the mentioned spectral range Typical text information about the sample inmcludes (when available): Compound name including synonyms o CAS number .c Chemical formula a Molecular weight tr Additional information about thec sample like manufacturer and comments.