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Dextrose equivalent (DE) is a measure of the amount of reducing sugars present in a sugar product, expressed as a percentage on a dry basis relative to dextrose. The dextrose equivalent gives an indication of the average degree of polymerisation (DP) for starch sugars. As a rule of thumb, DE × DP = 120.
Degrees Brix (symbol °Bx) is a measure of the dissolved solids in a liquid, based on its specific gravity, and is commonly used to measure dissolved sugar content of a solution. [1] One degree Brix is 1 gram of sucrose in 100 grams of solution and represents the strength of the solution as percentage by mass .
Granulated sugar provides energy in the form of calories, but has no other nutritional value. In human nutrition, empty calories are those calories found in foods and beverages (including alcohol) [1] composed primarily or solely of calorie-rich macronutrients such as sugars and fats, but little or no micronutrients, fibre, or protein.
The conversion between hydroxyl value and other hydroxyl content measurements is obtained by multiplying the hydroxyl value by the factor 17/560. [2] The chemical substance may be a fat, oil, natural or synthetic ester, or other polyol. [3] ASTM D 1957 [4] and ASTM E222-10 [5] describe several versions of this method of determining hydroxyl value.
The CSF/serum glucose ratio, also known as CSF/blood glucose ratio, is a measurement used to compare CSF glucose and blood sugar. Because many bacteria metabolize glucose, and because the blood–brain barrier minimizes transversal, the ratio can be useful in determining whether there is a bacterial infection in the CSF. The normal ratio is 0.6 ...
In chemistry, the mass fraction of a substance within a mixture is the ratio (alternatively denoted ) of the mass of that substance to the total mass of the mixture. [1] ...
Although the apparent value of immediate measurement of blood glucose might seem to be higher for hypoglycemia (low sugar) than hyperglycemia (high sugar), meters have been less useful. The primary problems are precision and ratio of false positive and negative results. An imprecision of ±15% is less of a problem for high glucose levels than low.
The dry matter in cheese contains proteins, butterfat, minerals, and lactose (milk sugar), [citation needed] although little lactose survives fermentation when the cheese is made. [ citation needed ] A cheese's fat content is expressed as the percentage of fat in the cheese's dry matter (abbreviated FDM or FiDM), which excludes the cheese's ...