Many polysaccharide-degrading enzymes are commonly assayed by quantifying the amount of reducing sugars released during the assay. Typically the reducing sugars are quantified by one of a number of colorimetric procedures (1-4). Colorimetric assays based on
Determination of reducing sugar with improved precision
β Scribed by Stephen Dygert; L.H. Li; Don Florida; John A. Thoma
- Publisher
- Elsevier Science
- Year
- 1965
- Tongue
- English
- Weight
- 456 KB
- Volume
- 13
- Category
- Article
- ISSN
- 0003-2697
No coin nor oath required. For personal study only.
π SIMILAR VOLUMES
## Abstract In the present study, a simple and sensitive photoβinduced chemiluminescence (CL) method for the quantitation of reducing sugars, including fructose, glucose, sucrose and lactose, was developed. This method was based on the onβline photocatalytic reaction of the reducing sugars, using a
A continuous precipitation system for the indirect determination of reducing sugars in various types of wine based on the classical reaction with Fehling's solutions is reported. Copper(I) oxide is precipitated by injecting the Fehling's solutions into the wine carrier, which is directly aspirated.