In order to establish whether the bold and small grains were separate biological entities produced as a consequence of the specific biochemical process or were simple chance manifestations of development, the relative levels of starch, total sugars, reducing sugars and non-reducing sugars were studied in them at different stages of growth and development.
Total sugars along with its two components namely reducing and non-reducing sugars were studied and its data are presented in Table 1.
The absolute levels of reducing sugars were significantly more than the non-reducing sugars in all the grains irrespective of their positions in the spike or spikelet.
Further a comparison in the levels of non-reducing sugars shows that relatively their lesser quantities were present in bolder grains as compared to smaller grains.
In view of the high consumption of energy drinks among adolescents and sports people, as well as the lack of international studies addressing this subject, the purpose of this study was to evaluate in vitro the endogenous pH, the titratable acidity, the content of total soluble solids (TSSC) and the non-reducing sugars content in energy drinks.
With regards to non-reducing sugars, the values ranged from 0.
This study evaluated the content of non-reducing sugars (e.
05) negative heterosis over better and mid parent for non-reducing sugar
Total sugars were determined by adding the values of reducing and non-reducing sugars.
There were decreases in the concentrations of non-reducing sugars during drying of fermented cocoa beans for all pod storage periods (Figure 4).
05) influence of the linear factor of pod storage (PS) and drying time (DT) and quadratic factor of drying time (DT) on the non-reducing sugars of the nibs.
The drastic reduction in the concentrations of non-reducing sugars during the first 3 days of drying indicates that the fermentation process still proceeds during the early stage of drying, where the hydrolysis of sucrose by invertase enzyme continues until the enzyme becomes slowly inactive due to the increase in temperature and a drop in moisture content .