Stepwise functional evolution in the Ffz sugar transporter family

Abstract of the poster presented at the Microbiotec’15 Congress, 10-12 December 2015, University of Évora, Portugal.

Dissolved organic carbon concentrations, amino sugar concentrations and highly significantly correlating FT-ICR mass peak magnitudes obtained from solid phase extracted marine dissolved organic matter during POLARSTERN cruise ANT-XXV/1

Dissolved organic matter (DOM) was extracted with solid phase extraction (SPE) from 137 water samples from different climate zones and different depths along an Eastern Atlantic Ocean transect. The extracts were analyzed with Fourier transform ion cyclotron resonance mass spectrometry (FT-ICR MS) with electrospray ionization (ESI). D14C analyses were performed on subsamples of the SPE-DOM. In addition, the amount of dissolved organic carbon was determined for all water and SPE-DOM samples as well as the yield of amino sugars for selected samples. Linear correlations were observed between the magnitudes of 43% of the FT-ICR mass peaks and the extract D14C values. Decreasing SPE-DOM D14C values went along with a shift in the molecular composition to higher average masses (m/z) and lower hydrogen/carbon (H/C) ratios. The correlation was used to model the SPE-DOM D14C distribution for all 137 samples. Based on single mass peaks a degradation index was developed to compare the degradation state of marine SPE-DOM samples analyzed with FT-ICR MS. A correlation between D14C, degradation index, DOC values and amino sugar yield supports that SPE-DOM analyzed with FT-ICR MS reflects trends of bulk DOM. A relative mass peak magnitude ratio was used to compare aged SPE-DOM and fresh SPE-DOM regarding single mass peaks. The magnitude ratios show a continuum of different reactivities for the single compounds. Only few of the compounds present in the FT-ICR mass spectra are expected to be highly degraded in the oldest water masses of the Pacific Ocean. All other compounds should persist partly thermohaline circulation. Prokaryotic (bacterial) production, transformation and accumulation of this very stable DOM occurs probably primarily in the upper ocean. This DOM is an important contribution to very old DOM, showing that production and degradation are dynamic processes.

Include sugar beets and sugarcane as basic commodities : hearing before the Committee on Agriculture, House of Representatives, Seventy-third Congress, second session, on H.R. 7907. February 19, 20, 21, 22, and 23, 1934.

"Serial J."

Seventy-three employee-benefit plans in the petroleum refining industry,

Mode of access: Internet.

International sugar agreement : hearing before a subcommittee of the session, on Ex. B, 83d Cong., 2d sess., the International sugar agreement ... March 18, 1954.

George D. Aiken, chairman of subcommittee.

Report to the Jamaica chamber of commerce on the sugar duties question in England, as the same might affect the future cultivation of the British West India colonies.

"Memorial to the Honorable the Lords commissioners of Her Majesty's treasury": p. [17]-19.

Export refining centers of the World /

"A (ER) 75-66."

How to make sweet potato flour, starch, sugar, bread and mock cocoanut /

Cover title.

A report on the sugar cane mosaic situation in February, 1924, at Soledad, Cuba,

Letterpress descriptive of each plate on verso of preceding plate.

Sugar, gold, and coffee : essays on the history of Brazil based on Francis Hull's books.

"Published as a testimonial to a great bookman [Francis Hull]"

Sugar economics, statistics, and documents /

Includes map of the American sugar system.

The complete confectioner, or, Housekeeper's guide to a simple and speedy method of understanding the whole art of confectionary : the various ways of preserving and candying, dry and liquid, all kinds of fruit, nuts, flowers, herbs, &c. And the method of keeping them fresh and fine all the year round; the different ways of clarifying sugar; with directions for making fruit pastes, bomboons, pastils, compotes, fruit ices, cream ices, marmalades, jellies, jams, cakes, puffs, biscuits, tarts, custards, cheesecakes, sweetmeats, fritters, creams, syllabubs, blanc-mange, flummeries, ornaments for grand entertainments, dragees, syrups of all kinds, nicknacks and trifles for desserts, strong cordials, oils, simple waters, milk punch that will keep 20 years, and all sorts of English wines. Also, the art of making artificial fruit, with the stalks in it, so as to resemble the natural fruit. To which are added, some bills of fare for desserts for private families /

Originally published under title: The compleat confectioner. Cf. Bitting, K.G. Gastronomic bib., p. 190.