Viscosity of Aqueous Carbohydrate Solutions at Different Temperatures and Concentrations

Telis, Vânia Regina Nicoletti; Telis‐Romero, Javier; Mazzotti, H.B.; Gabas, Ana Lúcia

doi:10.1080/10942910600673636

Cited by 222 publications

(181 citation statements)

References 21 publications

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“…The temperature effect on viscosity will be much more pronounced at the higher concentrations occurring in natural nectars, e.g. 15.04 mPa s for a 50% sucrose solution at 208C [14]. Choices made by bees offered 20% w/w sucrose solutions with Tylose used to increase the viscosity to that of 27.5%, 31% and 34.5% w/w sucrose solutions: only data for individual bees observed during three successive feeder visits are included.…”

Section: Discussionmentioning

confidence: 99%

“…For experiments on both nectar temperature and viscosity, we had to use dilute artificial nectar in order to avoid overcrowding at the feeders, so the viscosity benefits from warming would be small. According to empirical data [14], the viscosity of the 10% sucrose used in our temperature experiment would decrease from 1.26 mPa s at 208C to 0.89 mPa s at 358C. However, we found significant effects on intake and preferences in the viscosity experiment, even at the relatively low viscosities used: these, assuming that air temperature averaged 208C, would have ranged from 1.96 mPa s for the 20% sucrose solution to approximately 4.34 mPa s for the 34.5% equivalent [14,32].…”

Section: Discussionmentioning

confidence: 99%

“…According to empirical data [14], the viscosity of the 10% sucrose used in our temperature experiment would decrease from 1.26 mPa s at 208C to 0.89 mPa s at 358C. However, we found significant effects on intake and preferences in the viscosity experiment, even at the relatively low viscosities used: these, assuming that air temperature averaged 208C, would have ranged from 1.96 mPa s for the 20% sucrose solution to approximately 4.34 mPa s for the 34.5% equivalent [14,32]. The temperature effect on viscosity will be much more pronounced at the higher concentrations occurring in natural nectars, e.g.…”

Section: Discussionmentioning

confidence: 99%

“…The viscosity of sugar solutions increases steeply with concentration but also decreases, less dramatically, with increased temperature [14,15]. The inverse relationship between viscosity and temperature suggests advantages to feeding on warm nectar in addition to energetic benefits [16].…”

Section: Introductionmentioning

confidence: 99%

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Honeybees prefer warmer nectar and less viscous nectar, regardless of sugar concentration

et al. 2013

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The internal temperature of flowers may be higher than air temperature, and warmer nectar could offer energetic advantages for honeybee thermoregulation, as well as being easier to drink owing to its lower viscosity. We investigated the responses of Apis mellifera scutellata (10 colonies) to warmed 10% w/w sucrose solutions, maintained at 20-358C, independent of low air temperatures, and to 20% w/w sucrose solutions with the viscosity increased by the addition of the inert polysaccharide Tylose (up to the equivalent of 34.5% sucrose). Honeybee crop loads increased with nectar temperature, as did the total consumption of sucrose solutions over 2 h by all bees visiting the feeders. In addition, the preference of marked honeybees shifted towards higher nectar temperatures with successive feeder visits. Crop loads were inversely proportional to the viscosity of the artificial nectar, as was the total consumption of sucrose solutions over 2 h. Marked honeybees avoided higher nectar viscosities with successive feeder visits. Bees thus showed strong preferences for both warmer and less viscous nectar, independent of changes in its sugar concentration. Bees may benefit from foraging on nectars that are warmer than air temperature for two reasons that are not mutually exclusive: reduced thermoregulatory costs and faster ingestion times due to the lower viscosity.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Honeybees prefer warmer nectar and less viscous nectar, regardless of sugar concentration

et al. 2013

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“…The results showed that the flow behaviour of polydextrose and combination of maltodextrin+polydextrose syrups obeyed Hershel-Bulkley model. The viscosity of liquid depends on nature of solute, its molecular weight, molecular size and shape, solute-solvent interactions, and state of hydration (Nindo et al 2005;Telis et al 2007;Fennema 2005). …”

Section: Physicochemical Characteristicsmentioning

confidence: 99%

Rheological behaviour of enzyme clarified sapota (Achras sapota L) juice at different concentration and temperatures

2013

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Rheological behaviour of enzyme clarified sapota (Achras sapota L.) juice at different temperatures (10 to 85°C) and total soluble solid content (10.2 to 55.6°brix) corresponding to a water activity (a w ) (0.986 to 0.865) was studied using controlled stress rheometer by coaxial cylinders attachment. The rheological parameter shear stress (Pa) was measured upto a shear rate of 1,000 s . The investigation showed that the enzyme clarified sapota juice and its concentrates behaved like a Newtonian liquid and the viscosity (η) values were in the range 4.340 to 56.418 mPa s depending upon temperature and concentration studied. The temperature dependency of viscosity of enzyme clarified sapota juice was described by Arrhenius equation (r >0.94) and activation energy (E a ) for viscous flow was in the range 5.218 to 25.439 KJ/mol depending upon concentration. The effect of total soluble solid content on flow activation energy was described by exponential relationship (r > 0.95, rmse% <13.5, p <0.01) and that of water activity was described by power law relation (r >0.99, rmse% <5.80, p <0.01). The effect of total soluble solid content on viscosity of enzyme clarified sapota juice followed second order exponential type relationship (r >0.99, rmse%<3.53) at the temperature used. The effect of water activity on viscosity of enzyme clarified sapota juice followed power law equation (r >0.98, rmse%< 4.38). A single equation representing combined effect of temperature and total soluble solid content/water activity on viscosity of enzyme clarified sapota was established.

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Molecular analysis of sugar transporters and glycolysis pathways in Ettlia sp. under heterotrophy using fructose and glucose

Kim

Jeon

Kang

et al. 2021

Biotechnology Journal

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Fructophilic behavior in microalgae is a rare trait that could benefit biorefineries by enabling substitution of carbon source with fructose, and our previous study identified that Ettlia sp. prefers fructose relative to glucose. In this study, by analyzing the transcription levels of genes related to sugar transport and the glycolysis pathway, the fructose utilization of Ettlia sp. was investigated. In a fructose‐containing medium, the expression levels of fructokinase (EttFRK3) and glucokinase (EttGCK1 and EttGCK2) genes were significantly upregulated in heterotrophic cultivation of Ettlia sp. under fructose supplementation conditions. Further, a sugar transporter (EttSTF11) was significantly upregulated by 3.2‐fold in 1 day, and this increase was analogous to the specific growth rate exhibited by the species. Subsequent cultivation tests with multi‐sugar sources also showed a significant upregulation of EttSTF11 relative to other treatments without fructose. A phylogenetic tree derived from the analysis of different transporters of interest identified that EttSTF11 was adjacent to reference fructose transporters with a high bootstrap value of 71. Given that the transmembrane domains of EttSTF11 were analogous to those of reference fructose transporter genes, EttSTF11 appeared to play a critical role in fructose consumption and metabolism in Ettlia sp.

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Viscosity of Aqueous Carbohydrate Solutions at Different Temperatures and Concentrations

Cited by 222 publications

References 21 publications

Honeybees prefer warmer nectar and less viscous nectar, regardless of sugar concentration

Honeybees prefer warmer nectar and less viscous nectar, regardless of sugar concentration

Rheological behaviour of enzyme clarified sapota (Achras sapota L) juice at different concentration and temperatures

Molecular analysis of sugar transporters and glycolysis pathways in Ettlia sp. under heterotrophy using fructose and glucose

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