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Bibliografias temáticas / Carbohydrate

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Literatura científica selecionada sobre o tema "Carbohydrate"

Autor: Grafiati

Publicado: 4 de junho de 2021

Última modificação: 30 de julho de 2024

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Artigos de revistas sobre o assunto "Carbohydrate"

1

Takayama, Shuichi, e Chi-Huey Wong. "Chemo-enzymatic Approach to Carbohydrate Recognition". Current Organic Chemistry 1, n.º 2 (julho de 1997): 109–26. http://dx.doi.org/10.2174/1385272801666220120211432.

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Abstract: Carbohydrates are widespread in biological systems and are often associated with many specific recognition and signaling processes that lead to important biological functions and diseases. Considerable efforts have been directed toward understanding and mimicking such recognition processes, and developing effective agents to control these events. The pace of discovery research in glycobiology and development of carbohydrate-based therapeutics, however, has been relatively slow compared to that of other classes of biomolecules due to the lack of appropriate strategies and methods available for carbohydrate related research. This review summarizes some of the most recent developments in the field of carbohydrate research, with particular emphasis on the work from our laboratories regarding the use of chemo-enzymatic strategies to study carbohydrate recognition. Highlights include the the chemo-enzymatic synthesis of complex carbohydrates and glycoproteins, the rational and combinatorial synthesis of carbohydrate mimetics as inhibitors of selectins and viral RNA, and design and synthesis of mechanism-based inhibitors of glycoprocessing enzymes.

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2

BeMiller, James N. "Carbohydrates and carbohydrate polymers". Trends in Food Science & Technology 4, n.º 9 (setembro de 1993): 319. http://dx.doi.org/10.1016/0924-2244(93)90085-o.

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3

Chavelas, Eneas A., e Enrique García-Hernández. "Heat capacity changes in carbohydrates and protein–carbohydrate complexes". Biochemical Journal 420, n.º 2 (13 de maio de 2009): 239–47. http://dx.doi.org/10.1042/bj20082171.

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Carbohydrates are crucial for living cells, playing myriads of functional roles that range from being structural or energy-storage devices to molecular labels that, through non-covalent interaction with proteins, impart exquisite selectivity in processes such as molecular trafficking and cellular recognition. The molecular bases that govern the recognition between carbohydrates and proteins have not been fully understood yet. In the present study, we have obtained a surface-area-based model for the formation heat capacity of protein–carbohydrate complexes, which includes separate terms for the contributions of the two molecular types. The carbohydrate model, which was calibrated using carbohydrate dissolution data, indicates that the heat capacity contribution of a given group surface depends on its position in the saccharide molecule, a picture that is consistent with previous experimental and theoretical studies showing that the high abundance of hydroxy groups in carbohydrates yields particular solvation properties. This model was used to estimate the carbohydrate's contribution in the formation of a protein–carbohydrate complex, which in turn was used to obtain the heat capacity change associated with the protein's binding site. The model is able to account for protein–carbohydrate complexes that cannot be explained using a previous model that only considered the overall contribution of polar and apolar groups, while allowing a more detailed dissection of the elementary contributions that give rise to the formation heat capacity effects of these adducts.

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Afandi, Frendy Ahmad. "Correlation between High Carbohydrate Foods with Glycemic Index". JURNAL PANGAN 28, n.º 2 (28 de novembro de 2019): 145–60. http://dx.doi.org/10.33964/jp.v28i2.422.

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High carbohydrate food has been perceived as a food with high glycemic index (GI). Meanwhile, the risks of diabetes are frequently associated with the GI carbohydrate based foods. Therefore, a comprehensive study based on the literature review regarding the relationship between high-carbohydrate food and the glycemic index needs to be conducted. High-carbohydrate foods can be grouped into the available carbohydrates type and non-available carbohydrates type. Food with available carbohydrates such as glucose, disaccharide, digestible oligosaccharides, and starch have positive correlation with the GI. The non-available forms of carbohydrates are hardly digested by the body, so they usually have low GI. The non-available carbohydrates foods are fructooligosaccharide (FOS) and galactooligosaccharide (GOS), raffinose, stachyose, and verbascose. High-carbohydrate foods can have low GI value due to complex carbohydrates or resistant starches. The type of carbohydrate can be turned into non-available due to chemical modification, processing, or interacting with other components. This information is necessary because recently, people have high awareness in choosing carbohydrate food. Not only the amount consumed, but also its carbohydrate content, types of carbohydrates, and how they are processed are important to be observed.

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Englyst, Klaus N., e Hans N. Englyst. "Carbohydrate bioavailability". British Journal of Nutrition 94, n.º 1 (julho de 2005): 1–11. http://dx.doi.org/10.1079/bjn20051457.

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There is consensus that carbohydrate foods, in the form of fruit, vegetables and whole-grain products, are beneficial to health. However, there are strong indications that highly processed, fibre-depleted, and consequently rapidly digestible, energy-dense carbohydrate food products can lead to over-consumption and obesity-related diseases. Greater attention needs to be given to carbohydrate bioavailability, which is determined by the chemical identity and physical form of food. The objective of the present concept article is to provide a rational basis for the nutritional characterisation of dietary carbohydrates. Based on the properties of carbohydrate foods identified to be of specific relevance to health, we propose a classification and measurement scheme that divides dietary carbohydrates into glycaemic carbohydrates (digested and absorbed in the small intestine) and non-glycaemic carbohydrates (enter the large intestine). The glycaemic carbohydrates are characterised by sugar type, and by the likely rate of digestion described by in vitro measurements for rapidly available glucose and slowly available glucose. The main type of non-glycaemic carbohydrates is the plant cell-wall NSP, which is a marker of the natural fibre-rich diet recognised as beneficial to health. Other non-glycaemic carbohydrates include resistant starch and the resistant short-chain carbohydrates (non-digestible oligosaccharides), which should be measured and researched in their own right. The proposed classification and measurement scheme is complementary to the dietary fibre and glycaemic index concepts in the promotion of healthy diets with low energy density required for combating obesity-related diseases.

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Afik, D., E. C. Vidal, C. Martinez del Rio e W. H. Karasov. "Dietary modulation of intestinal hydrolytic enzymes in yellow-rumped warblers". American Journal of Physiology-Regulatory, Integrative and Comparative Physiology 269, n.º 2 (1 de agosto de 1995): R413—R420. http://dx.doi.org/10.1152/ajpregu.1995.269.2.r413.

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Many birds exhibit seasonal switches in diet and thus alter the nutrients predominating their food intake. We tested for dietary modulation of small intestine (SI) enzymes in yellow-rumped warblers, a species for which such diet changes are well documented. Birds were fed three diets formulated from either fruit, insect, or seed. We predicted that SI carbohydrases and peptidases would be modulated in direct correlation with relative levels of dietary carbohydrate and protein, respectively. Aminopeptidase N activity was about twice as high in birds eating the highest protein content diet. In contrast, there was no significant dietary effect on any of the carbohydrase activities. There was a proximal-to-distal decrease in activities of all the carbohydrases but not aminopeptidase N. The carbohydrase levels of yellow-rumps are relatively low when compared with other species in the same family and most similar to lower levels found in primarily insectivorous birds rather than in primarily granivorous or nectarivorous species. Considering this and the fact that they do not exhibit dietary modulation of carbohydrase levels, we conclude that yellow-rumps are not highly adapted for handling dietary carbohydrates, especially starch, although they might still efficiently break down and absorb sucrose and maltose if retention time were sufficiently long.

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Tetala, K. Kishore R., Marcel Giesbers, Gerben M. Visser, Ernst J. R. Sudhölter e Teris A. van Beek. "Carbohydrate Microarray on Glass: A Tool for Carbohydrate-Lectin Interactions". Natural Product Communications 2, n.º 4 (abril de 2007): 1934578X0700200. http://dx.doi.org/10.1177/1934578x0700200408.

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A simple method to immobilize carbohydrates on a glass surface to obtain a carbohydrate microarray is described. The array was used to study carbohydrate-lectin interactions. The glass surface was modified with aldehyde terminated linker groups of various chain lengths. Coupling of carbohydrates with an amino terminated alkyl spacer to the aldehyde terminated glass followed by reductive amination resulted in carbohydrate microarrays. Fluorescently labeled (FI-TC) lectins (concanavalin A and Arachis hypogaea) were used to study specific carbohydrate-lectin interactions. contact angle, atomic force microscopy (AFM) and confocal laser fluorescence microscopy (CLFM) techniques were used in this study to monitor the modification of the glass and the successful selective binding of lectins to the carbohydrate microarray.

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8

Gergely, Szilveszter, e András Salgó. "Changes in Carbohydrate Content during Wheat Maturation—What is Measured by near Infrared Spectroscopy?" Journal of Near Infrared Spectroscopy 13, n.º 1 (fevereiro de 2005): 9–17. http://dx.doi.org/10.1255/jnirs.452.

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The role of bread, pasta and related products produced from milled wheat seeds is important to the human diet, so monitoring changes of starch content in developing grain is essential. Immature wheat grains are also used as a functional food, particularly as a source of water-soluble carbohydrates. The amount and variation in content of different carbohydrates changes considerably during maturation and these changes were non-destructively monitored in developing grain using near infrared (NIR) spectroscopy. Characteristic changes in three carbohydrate absorption bands [1585–1595 nm (Carbohydrate I), 2270–2280 nm (Carbohydrate II) and 2325–2335 nm (Carbohydrate III)] were identified and it was concluded that the different dynamics of carbohydrates (starch accumulation as well as synthesis/decomposition of water-soluble carbohydrates) could be followed sensitively by monitoring these three different regions of NIR spectra. Carbohydrate I represents the effect of starch accumulation during maturation based on the vibrations of intermolecular hydrogen bonded O–H groups in polysaccharides. Carbohydrate II is the manifestation of O–H stretching and C–C stretching vibrations existing unengaged in water-soluble carbohydrates while Carbohydrate III describes the changes in C–H stretching and deformation band of poly- and mono-oligosaccharides. NIR spectroscopic techniques are shown to be effective in monitoring plant physiological processes and the spectra have hidden information for predicting the stage of growth in wheat seed.

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9

Xue, Lamei, Xiaofang Chen, Juan Sun, Mingcong Fan, Haifeng Qian, Yan Li e Li Wang. "Maternal Dietary Carbohydrate and Pregnancy Outcomes: Quality over Quantity". Nutrients 16, n.º 14 (14 de julho de 2024): 2269. http://dx.doi.org/10.3390/nu16142269.

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Dietary nutrition plays a crucial role in determining pregnancy outcomes, with poor diet being a major contributor to pregnancy metabolic syndrome and metabolic disorders in offspring. While carbohydrates are essential for fetal development, the excessive consumption of low-quality carbohydrates can increase the risk of pregnancy complications and have lasting negative effects on offspring development. Recent studies not only highlighted the link between carbohydrate intake during pregnancy, maternal health, and offspring well-being, but also suggested that the quality of carbohydrate foods consumed is more critical. This article reviews the impacts of low-carbohydrate and high-carbohydrate diets on pregnancy complications and offspring health, introduces the varied physiological effects of different types of carbohydrate consumption during pregnancy, and emphasizes the importance of both the quantity and quality of carbohydrates in nutritional interventions during pregnancy. These findings may offer valuable insights for guiding dietary interventions during pregnancy and shaping the future development of carbohydrate-rich foods.

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10

Macdonald, Ian A. "Dietary strategies for the management of cardiovascular risk: role of dietary carbohydrates". Proceedings of the Nutrition Society 73, n.º 2 (21 de fevereiro de 2014): 167–71. http://dx.doi.org/10.1017/s0029665114000032.

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Carbohydrate-rich foods are an essential component of the diet, providing the glucose that is continuously required by the nervous system and some other cells and tissues in the body for normal function. There is some concern that too much carbohydrate or certain types of carbohydrate such as fructose or the high glycaemic index carbohydrate foods that produce large, rapid increases in blood glucose may be detrimental to health. This review considers these issues and also summarises the public health advice currently available in Europe and the USA concerning dietary carbohydrates. The UK Scientific Advisory Committee on Nutrition is currently reviewing carbohydrates and health, and the subsequent report should help clarify some of the concerns regarding carbohydrates and health.

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Teses / dissertações sobre o assunto "Carbohydrate"

1

Drinnan, Nicholas Barry. "Towards the synthesis of biologically active carbohydrates and carbohydrate mimetics /". [St. Lucia, Qld], 2004. http://www.library.uq.edu.au/pdfserve.php?image=thesisabs/absthe18237.pdf.

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2

Hill, Anthony David. "Computational methods in the study of carbohydrates and carbohydrate-active enzymes". [Ames, Iowa : Iowa State University], 2006.

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3

Evans, Richard. "Carbohydrate biomimetics". Thesis, University of Oxford, 2004. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.534195.

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4

Houtkooper, Linda, e Jaclyn Maurer. "Carbohydrate Needs". College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2006. http://hdl.handle.net/10150/146628.

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5

Promsawan, Netnapa. "Glycosylated Helices in the Study of Carbohydrate-Carbohydrate Interactions". Thesis, University of Bristol, 2008. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.492505.

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Carbohydrate-Carbohydrate interactions (CCIs) operate in a number of biologically significant environments. These carbohydrate based interactions on cell surfaces, which have been shown to be highly specific and polyvalent, are believed to mediate cell recognition and adhesion within biological processes. Two synthetic glycosylated scaffolds have been synthesised as model systems and the scaffolds chosen were designed to orientate interacting carbohydrates close in space to one another thereby allowing the study of these important CCIs.

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6

Simpson, Graham L. "Molecular scaffolds in the study of carbohydrate-carbohydrate interactions". Thesis, University of Bristol, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.289639.

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7

Gordon, Andrew H. "Helical scaffolds in the study of carbohydrate-carbohydrate interactions". Thesis, University of Bristol, 2006. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.435738.

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8

García, Christian Arturo Fernández. "Developing synthetic tools for the study of carbohydrate-carbohydrate interactions". Thesis, University of Bristol, 2012. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.556721.

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Carbohydrate-carbohydrate interactions (CCIs) have been shown to be an important interaction in molecular recognition. These interactions present characteristics such as the synergistic effect with other interactions e.g. protein-protein interactions, specificity, polyvalency and in some cases requirement of divalent cations. CCIs remain insufficiently documented due to the weakness of such an interaction, which is difficult to probe by classical techniques and study at the molecular level in a monovalent system has not been performed. In order to study the CCI, a peptide based on alanine and lysine has been designed. Carbohydrates have been ligated to this peptide and changes in a-helix and random coil conformations are examined using CD spectroscopy. This system was shown to function as a reporter for CCls through changes in the conformations of the peptide. A second system that will be employed to study eCls is utilising the thiol-thioester exchange reaction. This involves a reaction between a carbohydrate with a thioester linkage and a carbohydrate linked to a thiol moiety. The resulting equilibrium is to be probed using HPLC. Synthetic routes have been developed in order to obtain the desired thiols and thioester. First studies showed that a CHO-π interaction can be quantified using this system. The carbohydrates to be attached are: Lex, sLex, LeY. The synthesis of Lex has been improved within the Gallagher group. A new synthesis of LeY was performed using an armed/disarmed strategy. Meanwhile, studies towards the synthesis of sLex were carried out.

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9

Smith, Martin D. "Carbohydrate amino acids". Thesis, University of Oxford, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.302123.

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Johnson, Stephen W. "Carbohydrate-derived peptidomimetics". Thesis, University of Oxford, 2004. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.401098.

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Livros sobre o assunto "Carbohydrate"

1

1936-, Heller Richard F., ed. The carbohydrate addict's carbohydrate counter. New York: Signet, 2000.

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2

P, Millane Rick, BeMiller James N. 1933- e Chandrasekaran Rengaswami, eds. Frontiers in carbohydrate research. London: Elsevier Applied Science, 1989.

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3

Hudnall, Marsha. Carbohydrates: What you need to know. Minneapolis, MN: Chronimed Publishing, 1998.

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4

Pilar Rauter, Amelia, Thisbe K. Lindhorst e Yves Queneau, eds. Carbohydrate Chemistry. Cambridge: Royal Society of Chemistry, 2015. http://dx.doi.org/10.1039/9781782620600.

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Williams, N. R., ed. Carbohydrate Chemistry. Cambridge: Royal Society of Chemistry, 1985. http://dx.doi.org/10.1039/9781847552969.

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Williams, N. R., ed. Carbohydrate Chemistry. Cambridge: Royal Society of Chemistry, 1986. http://dx.doi.org/10.1039/9781847552976.

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Williams, N. R., ed. Carbohydrate Chemistry. Cambridge: Royal Society of Chemistry, 1988. http://dx.doi.org/10.1039/9781847552983.

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Williams, N. R., ed. Carbohydrate Chemistry. Cambridge: Royal Society of Chemistry, 1989. http://dx.doi.org/10.1039/9781847552990.

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9

Ferrier, R. J., ed. Carbohydrate Chemistry. Cambridge: Royal Society of Chemistry, 1990. http://dx.doi.org/10.1039/9781847553003.

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10

Ferrier, R. J., ed. Carbohydrate Chemistry. Cambridge: Royal Society of Chemistry, 1991. http://dx.doi.org/10.1039/9781847553010.

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Capítulos de livros sobre o assunto "Carbohydrate"

1

“Grasshopper” Illangkoon, Heshan. "Carbohydrate". In Encyclopedia of Astrobiology, 233–36. Berlin, Heidelberg: Springer Berlin Heidelberg, 2011. http://dx.doi.org/10.1007/978-3-642-11274-4_1748.

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2

Gooch, Jan W. "Carbohydrate". In Encyclopedic Dictionary of Polymers, 116. New York, NY: Springer New York, 2011. http://dx.doi.org/10.1007/978-1-4419-6247-8_1919.

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3

Gabrys, Beata, John L. Capinera, Jesusa C. Legaspi, Benjamin C. Legaspi, Lewis S. Long, John L. Capinera, Jamie Ellis et al. "Carbohydrate". In Encyclopedia of Entomology, 722. Dordrecht: Springer Netherlands, 2008. http://dx.doi.org/10.1007/978-1-4020-6359-6_10505.

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4

Jeukendrup, Asker, e Clyde Williams. "Carbohydrate". In Sport and Exercise Nutrition, 31–40. Oxford, UK: Wiley-Blackwell, 2011. http://dx.doi.org/10.1002/9781444344905.ch4.

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Illangkoon, Heshan Grasshopper. "Carbohydrate". In Encyclopedia of Astrobiology, 357–60. Berlin, Heidelberg: Springer Berlin Heidelberg, 2015. http://dx.doi.org/10.1007/978-3-662-44185-5_1748.

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6

Kalmar, Jayne M., Brigid M. Lynch, Christine M. Friedenreich, Lee W. Jones, A. N. Bosch, Alessandro Blandino, Elisabetta Toso et al. "Carbohydrate". In Encyclopedia of Exercise Medicine in Health and Disease, 157. Berlin, Heidelberg: Springer Berlin Heidelberg, 2012. http://dx.doi.org/10.1007/978-3-540-29807-6_4095.

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Gooch, Jan W. "Carbohydrate". In Encyclopedic Dictionary of Polymers, 880. New York, NY: Springer New York, 2011. http://dx.doi.org/10.1007/978-1-4419-6247-8_13313.

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8

Illangkoon, Heshan Grasshopper. "Carbohydrate". In Encyclopedia of Astrobiology, 1–5. Berlin, Heidelberg: Springer Berlin Heidelberg, 2014. http://dx.doi.org/10.1007/978-3-642-27833-4_1748-2.

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Illangkoon, Heshan Grasshopper. "Carbohydrate". In Encyclopedia of Astrobiology, 459–62. Berlin, Heidelberg: Springer Berlin Heidelberg, 2023. http://dx.doi.org/10.1007/978-3-662-65093-6_1748.

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10

Erik, Knud, Bach Knudsen, Helle Nygaard Laerke e Henry Jørgensen. "Carbohydrates and Carbohydrate Utilization in Swine". In Sustainable Swine Nutrition, 109–37. Oxford, UK: Blackwell Publishing Ltd., 2012. http://dx.doi.org/10.1002/9781118491454.ch5.

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Trabalhos de conferências sobre o assunto "Carbohydrate"

1

Moreira, Ramón, Santiago Vilas Arufe, Jorge Sineiro e Francisco Chenlo. "Effect of air drying temperature on phytochemical properties of brown seaweed Bifurcaria bifurcata". In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7496.

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The purpose of this study was to determine the effects of convective air-drying at different temperatures (35, 50, 60 and 75°C) on the color of Bifurcaria bifurcata (BB) seaweed powders obtained after milling, the antioxidant activity and polyphenolic and carbohydrate content of the aqueous extracts obtained by ultrasound-assisted extraction. BB seaweed powders exhibited significant color differences between powders obtained from BB dried at 35ºC (yellowish-green) and 50–75 °C (brown). High air drying temperature (above 60ºC) significantly reduced the total polyphenolic, carbohydrate content and scavenging activity of aqueous extracts of BB. Keywords: Phaeophyceae Antioxidant activity Carbohydrates Color Polyphenols

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2

Scheefers, H., A. Kobus e R. Geyer. "CARBOHYDRATE COMPOSITION AND LECTIN BINDING AFFINITIES OF HUMAN PLACENTAL TISSUE FACTOR". In XIth International Congress on Thrombosis and Haemostasis. Schattauer GmbH, 1987. http://dx.doi.org/10.1055/s-0038-1643737.

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Tissue factor (TF) is a widely distibuted membrane glycoprotein and the most potent trigger of bloodcoagulation. It serves as an essential cofactor for the activation of Factor IX and X by Factor Vll/VIIa.TF is a lipoprotein composed of a phospholipid portion and a glycosylated apoprotein (apo-TF). The procoagulant activity of bovine brain TF is inhibited bythe lectin Con A indicating that the carbohydrates of TF might play a functional role in its interactionwith Factor Vll/VIIa.In the present study apo-TF was purified from human placenta by repeated SDS-PAGE to a purity of 95%. The carbohydrates of apo-TF wereanalyzed by capillary gas- liquid-chromatography andmass-fragmentography. This analysis revealed that apo-TF contains about 16% (w/w) carbohydrate consistingof 50.4 mole% N-acetylglucosamine, 22.2 mole% mannose, 21.0 mole% galactose, 3.2 mole% fucose and 3.2 mole% N-acetylgalactosamine. Further information on the structure of the carbohydrate moieties of the apoTF was achieved by determining the binding affinities of the apo-TF to ten different lectins. For this purpose a semiquantitative spot lectino sorbent assaywas developed. This assay is based on the detection of peroxidase-labeled lectins after being bound to the carbohydrate moieties of apo-TF adsorbed onto a nitrocellulose membrane. Human placental apo-TF showed the strongest affinity to wheat germ agglutinin which specifically binds to N-acetylglucosamine and sialic acid residues.In contrast to bovine brain apo-TF, human placental apo-TF only weakly interacted with Con A, which is known to recognize mannosyl residues in mannose-rich, hybrid- and biantennary glycans,but not in tri- or tetraantennary oligosaccharides of the complex type. From the carbohydrate constituent analysis and from the lectin binding studies it can be concluded that human placental apo-TF carriesabout four N-linked higher branched oligosaccharide chains.

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Карманов, Денис Александрович, Валерий Владимирович Лёзный e Игорь Викторович Моисеев. "KINETICS OF QUANTITATIVE CHANGES IN THE CARBOHYDRATE COMPLEX OF TOBACCO DURING IT`S FERMENTATION". In Перспективные прикладные исследования и инновации: сборник статей международной научной конференции (Санкт-Петербург, Сентябрь 2023). Crossref, 2023. http://dx.doi.org/10.58351/230928.2023.46.53.002.

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В работе представлены результаты исследований по изучению кинетики химических процессов углеводного комплекса трубочного табака. Для получения кинетических зависимостей был проведён количественный анализ образцов табака на содержание углеводов методом ВЭЖХ с рефрактометрическим детектором. Аппроксимация кинетических зависимостей показала, что процессы с участием углеводов характерны для химических реакций нулевого порядка. The paper presents the results of studies on the kinetics of enzymatic quantitative changes in the carbohydrate complex of pipe tobacco. To obtain kinetic dependences, a quantitative analysis of tobacco samples for carbohydrate content was carried out by HPLC with a refractometric detector. Approximation of kinetic dependences has shown that enzymatic processes involving carbohydrates are characteristic of zero-order chemical reactions.

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4

Banwell, Martin G. "CHEMOENZYMATIC AND OTHER APPROACHES FOR THE TOTAL SYNTHESIS OF RARE AND UNUSUAL CARBOHYDRATES FROM NON-CARBOHYDRATE SOURCES". In XXIst International Carbohydrate Symposium 2002. TheScientificWorld Ltd, 2002. http://dx.doi.org/10.1100/tsw.2002.376.

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5

Wojnar, Olek, Eric D. Swenson e Gregory W. Reich. "Analyzing Carbohydrate-Based Regenerative Fuel Cells as a Power Source for Unmanned Aerial Vehicles". In ASME 2008 Conference on Smart Materials, Adaptive Structures and Intelligent Systems. ASMEDC, 2008. http://dx.doi.org/10.1115/smasis2008-395.

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Resumo:

Based on current capabilities, we examine the feasibility of creating a carbohydrate-based regenerative fuel cell (CRFC) as the primary power source for unmanned aerial vehicles (UAV) for long endurance missions where station keeping is required. The CRFC power system evaluated in this research is based on a closed-loop construct where carbohydrates are generated from zooxanthellae, algae which create excess carbohydrates during photosynthesis. The carbohydrates are then fed to a carbohydrate fuel cell where electric power is generated for the UAV’s propulsion, flight control, payload, and accessory systems. The waste products from the fuel cell, carbon dioxide and water, are used by the zooxanthellae to create more carbohydrates, therefore mass is conserved in the process of power generation. The overall goal of this research is to examine the potential of CRFCs as a viable power source for UAV systems, to look at scaling issues related to different vehicle sizes and missions, and to identify sensitivities in the CRFC system to different system parameters, indicating the areas where technology improvements may make CRFCs a viable technology. Through simulations, a UAV is sized to determine if greater than 24 hour endurance flight is possible and these results are compared to UAVs using more traditional photo-cell based power systems. The initial results suggest that CRFCs have potential as a power system for long endurance UAVs, and could offer significant improvements to the overall system performance. The final outcome of this research is to identify the most important areas for more detailed follow-on work in designing a production-ready CRFC power system for long endurance UAVs.

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6

WONG, CHI-HUEY. "CARBOHYDRATE CHEMISTRY AND BIOLOGY". In 23rd International Solvay Conference on Chemistry. WORLD SCIENTIFIC, 2014. http://dx.doi.org/10.1142/9789814603836_0018.

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7

Emmerson, Daniel P. G., Renaud Villard, Daniel A. Batsanov, Daniel J. A. K. Howard, Daniel R. Tooze e Benjamin G. Davis. "CARBOHYDRATE MEDIATED ASYMMETRIC CATALYSIS". In XXIst International Carbohydrate Symposium 2002. TheScientificWorld Ltd, 2002. http://dx.doi.org/10.1100/tsw.2002.506.

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8

HENRISSAT, BERNARD. "CARBOHYDRATE-ACTIVE ENZYMES IN MICROBIOMES". In 23rd International Solvay Conference on Chemistry. WORLD SCIENTIFIC, 2014. http://dx.doi.org/10.1142/9789814603836_0021.

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9

Cabrera-Escribano, F., M. Gómez-Guillén, P. Borrachero, I. Vázquez-Férnandez, S. Jatunov e A. Franconetti. "New fluorescent amino carbohydrate derivatives". In The 15th International Electronic Conference on Synthetic Organic Chemistry. Basel, Switzerland: MDPI, 2011. http://dx.doi.org/10.3390/ecsoc-15-00695.

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10

Xuan, Trinh Anh, Phan Nghia Trung, Bui Long Dinh, Takumi Yamaguchi e Koichi Kato. "Preparation of water-soluble glycoconjugated poly(acrylamide) for NMR analyses of carbohydrate-carbohydrate interactions". In PROCEEDINGS OF PPS-29: The 29th International Conference of the Polymer Processing Society - Conference Papers. American Institute of Physics, 2014. http://dx.doi.org/10.1063/1.4873797.

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Relatórios de organizações sobre o assunto "Carbohydrate"

1

Kiely, Donald E. Final Technical Report - Commercially Important Carbohydrate Diacids - Building Blocks from Renewable Carbohydrates. Office of Scientific and Technical Information (OSTI), janeiro de 2009. http://dx.doi.org/10.2172/945056.

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2

Callstrom, M. R. New carbohydrate-based materials. Office of Scientific and Technical Information (OSTI), julho de 1992. http://dx.doi.org/10.2172/6952352.

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3

Doubt, T. J., e J. W. Thorp. Dietary Plans for Carbohydrate Loading. Fort Belvoir, VA: Defense Technical Information Center, novembro de 1989. http://dx.doi.org/10.21236/ada216816.

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4

Stringfellow, William, e Ji Lee. Method: Carbohydrate in Produced Water (Colorimetric). Office of Scientific and Technical Information (OSTI), dezembro de 2019. http://dx.doi.org/10.2172/1676371.

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5

Albersheim, P., e A. Darvill. The center for plant and microbial complex carbohydrates at the University of Georgia Complex Carbohydrate Research Center. Office of Scientific and Technical Information (OSTI), agosto de 1991. http://dx.doi.org/10.2172/5229377.

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6

Eugene J Fine, Eugene J. Fine. Can low carbohydrate ketogenic diets inhibit cancers? Experiment, janeiro de 2015. http://dx.doi.org/10.18258/4496.

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7

Callstrom, M. R. New carbohydrate-based materials. Final technical report. Office of Scientific and Technical Information (OSTI), setembro de 1996. http://dx.doi.org/10.2172/527463.

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8

Zhigulina, K. V., e S. S. Spitsina. Carbohydrate imbalance in patients with gouty arthritis. DOI CODE, 2021. http://dx.doi.org/10.18411/wco-iof-esceo-2021-392-2.

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9

Holbrook, N. M., O. Sperling, A. Ben-Gal e U. Hochberg. Regulation of plant transpiration by carbohydrate availability. Israel: United States-Israel Binational Agricultural Research and Development Fund, 2021. http://dx.doi.org/10.32747/2021.8134177.bard.

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10

Kieber-Emmons, Thomas. Maximizing Immune Response to Carbohydrate Antigens on Breast Tumors. Fort Belvoir, VA: Defense Technical Information Center, agosto de 2004. http://dx.doi.org/10.21236/ada435539.

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