Sugars - Science topic

Concerning lignin-degrading fungi in a substrate such as shredded corn-cobs, when will they start decomposing the lignin? Does it happen from the start or will it firstly take the readily available nutrients, such as sugars?

Hello,

can anybody recommend an analytical HPLC column, which detects and separates HMF and sugars/sugar alcohols properly? We have a RI detector.

Thank you in advance.

Kind regards,

Heiko

I want to estimate total sugars in carrot and products developed from it. I have been using lane and eynon method. I could get the values for reducing sugars but not for total sugars. What is the procedure for total sugars..please explain

Our aim is to acquire data pertaining to soluble solids in the fruit; however, presently, our approach is restricted to modeling total sugars for conversion. Thus, we seek your insights on this matter

I would like to ask you about the method for sample storage, extraction, sample preparation and analysis of saccharides and sugar alcohols in needles and leaves of forest trees by LC-MS (or GC-MS). I would need to suppress and inactivate the enzymatic reactions in the samples.

In my opinion, needles and leaves should be immediately frozen in liquid nitrogen after tear off. Then remove water from frozen samples by lyophilization, extract non-structural sugars by ethanol, remove chlorophyl from extracts and then analysis.

Thank you for your answers and help.

The binding of the sugar-dye compound with a lectin should facilitate a shift in the emitted light that enables monitoring of lectin activity. Or perhaps there are other ways to monitor lectin activity apart from a heamagglutination assay?

My name is Valeria, and I am currently conducting an experiment focused on the extraction and quantification of soluble sugars based on Sunkar 2010. I am reaching out to seek advice and guidance regarding my methodology. The primary objective of my experiment is to analyze the content of soluble sugars in various samples. However, I must mention that my experimental approach is destructive and I used fresh samples for the analysis. Consequently, I now find it necessary to estimate the dry weight of the samples from their fresh weight. but I wanted to seek your expert opinion on this matter.

Could you kindly review my approach and suggest any other suitable references that might be pertinent to my experiment? I would be immensely grateful for any guidance you can provide.

I have seen numerous excellent research papers where metallic nanoparticles are used as carriers for enzymes or acids in lignocellulosic biomass pretreatment. But is it possible where the nanoparticles alone will help in the breakdown of biomass into simpler sugars.

I am presently researching the process of glycation in proteins and aiming to assess the effects of different sugars on proteins. My goal is to precisely identify the specific molecular alterations that occur when proteins interact with high levels of sugars. I would greatly appreciate any assistance in this endeavour. Thank you.

Hi!

I'm currenty transitioning into using a microplate reader. Right now, I use DNS to determinate reducing sugars from a fermentation supernatant. Recently the lab acquired a microplate reader and I would love to use it for all my analysis. Any sugestions?

Thank you!

Hello,

what carbohydrates are not used by Escherichia coli for its metabolism?

Thank you

I did ethanol production using 50g/L of glucose and xylose in fermentation broth. Now need to find ethanol productivity, their theoretical yield and fermentation efficiency, also consumption of pentose and hexose sugars. Kindly help me to get clear calculation (any papers or protocols) for all of this especially ethanol productivity calculation

Dear community of ResearchGate:

I am thinking about conducting a literature review study on a topic related to physico-chemical or nutritional parameters in peppers (Capsicum spp.). Even though, as I am a beginner in this field, I am not sure what topic to focus the study on.

I woulg be grateful if could make some suggestions.

Thanks in advance!

Pablo

Bradford assay and BCA kit is unable to measure protein concentration due to the presence of some reducing sugars in the sample by giving high intensity color.

Why is sucrose better than other sugars? I haven't found an articles explaining this question.

Hello, I'm Panagiota Alvanoudi and I'm a PhD student. My question is about HPLC in a brine sample from table olives fermentation. I want to detect, identify and quantify acids and sugars in the sample. For the separation I used a cation exchange resin-based column Agilent Hi-plex H with an aqueous 5 mM sulphuric acid solution and a flow rate of 0.4 mL/min (oven temperature 65 oC, injection volume 10 μL). The detectors are a refractive index detector RID-6A and a UV/Vis SPD-10AV.

So, I used some external standards to identify the compounds, but there are two compounds with Retention Time (RT) 1 at 12,3 min and RT2 at 65 min, both with significant Area. The first one is detected only on RID-6A and the second one only on UV/Vis SPD-10AV detector. Has anyone found anything similar? Does anyone know which compounds it may be?

Thank you in advance for your answers.

I'm developing a lateral flow assay. My gold-antibody conjugate is stable according to UV-Vis measurements. The nitrocellulose membrane was striped/spotted on the same week as conjugation and testing; the membrane is unblocked. I'm running the strip in a "wet assay" format. I load conjugate then chase with buffer (negative) or sample+buffer. I'm using a novel camera-based reader to measure signal intensities. 

Over 7 days the conjugate is increasing in sensitivity across all antigen loading conditions INCLUDING the negative condition (this clears over time leading me to believe it's not actual non-specific binding). Because the conjugate is stable, I plan on drying down conjugate and running the assay "dry". I will be applying sugars and possibly look into blocking the conjugate pad and the membrane. 

I am just curious what are some possible reasons for the increase in signal over time in this specific format. Could there be some membrane curing effects? (membrane has been kept at low humidity). Mind you, my dose response curve has maintained with the exception of the upward shift. 

I'm working on carbohydrates.

I'm running a 5-sugar mixture of Arabinose, Galactose, Glucose, Mannose, Xylose, on an amino column (Shodex Asahipak NH2P-50 4E), with a 80/20 ACN/water MP at 30C temperature and 1.000mL/min flow rate, with a RID detector.

All five sugars were present at first but were badly resolved. After switching to a 90/10, then to 85/15 and finally to 75/25 ACN/water, recalibrating the detector and purging the lines between each MP change, I saw no improvements. I also tried adding formic acid to the MP but to no avail. That led me to believe that there is something wrong with the column. So I ran 20 column volumes of ammonium acetate to recondition it(as per manual instructions), and switched back to 80/20.

Now, no peaks are showing except Glucose and Xylose, even after 15 runs. I tried bumping the injection volume from 10uL to 20uL. Still no peaks. At this point, I don't know what's happening. Do you have any idea? Any thought is welcome! Thank you!

Hello, I'm trying to make media for S. cerevisiae that contains everything it needs to survive except any kind of sugar. The goal is to make stock without sugar then add in specific sugars of our choice. This is to research a gene believed to function in the metabolism of complex sugars, so we need to starve the yeast of all but specific complex sugars to test if that's actually its function.

Does anyone know how to essentially make YPD from scratch so that we have the option of leaving out any sugar containing ingredients? Thank you!

Good day Scholars,

Studies have it that soluble sugars contents are more accumulated in the K+-deficient leaves, compared to the moderate or high K+ medium. Contrary to this, we found reduced soluble content in K+-deficient leaves (seedling stage).

What could be the possible reasons for such a contrary report?

Comments and suggestions are welcomed.

Thanks

How do sugars stabilize protein via preferential exclusion?

Why are sugars excluded from the surface of proteins?

What impact does it have on protein stabilization against heat denaturation?

Hello,

Recently I have been getting an extremely unstable baseline throughout the runs I have been performing. I allow the HPLC to calibrate for about an hour by just running mobile phase at the flow rate we use for our method. I also clear the RID detector by running the mobile phase at the same flow rate through the RID channel by opening it using the software. The UV baseline is also unstable.

I have also a noticed a problem where the elution times vary greatly between samples within the same sequence. The difference can be as high as 7 minutes. I switched columns and am still receiving the same problems.

Does anyone know how to fix these issues?

Flow rate - 0.6 ml / minute

mobile phase - 5 mm H2S04

Column and RID Temperature - 55 C

Our samples are mixtures of sugars diluted 1:5 in 16 mm NaOH.

I attached an image of what the peaks look like.

We intend to separate the mixture of three glycosilated flavonoids having two sugars units, each, according to their LCMS profiles.

We are taught when naming sugars to determine if they are D or L isomers by looking at the last stereogenic carbon (furthest from the carbonyl) to determine the stereochemistry that we give the molecule on the whole. Why do we look at that carbon in particular? Is it just arbitrary, or is there a specific reason behind it? Is it just a coincidence that the vast majority of sugars found in nature are D isomers?

I want to perform some experiments with sugars like (sucrose, etc) although it is said that sucrose should be stored at low temperatures. But will there be any issue if I prepare the sample 1day before the experiment? Will the samples get contaminated? Will their microbial deterioration? I am not using any protein in the samples so is it ok to do the measurements in this time gap?

I am trying to study on minerals, amino acids, vitamins and enzymes of different fruit juices/natural syrups. However, because of a high concentration of polysaccharides and sugars (e.g., glucose and fructose), it is difficult to get high concentrations of the interested above compounds. Moreover, most of available procedures are performed under intensive conditions (e.g., using acidic and alkaline conditions) or expensive (e.g., HPLC). Could you please guide me in this respect?

What buffer can be used for dry storing magnetic beads coupled with proteins? I saw some reports using sugars or PEG8000 but with many details on the formulation.

Thank you,

David

I have been carrying out some research in order to explain the methanol extraction of sugar in plant extracts. I have found many publications that use methanol as an extraction reagent for soluble sugars in plant solutions but I am struggling to find the molecular explanation of this technique, in order to use it for a university paper.

Could anyone explain to me how this reaction works and provide me a little bibliography in order to use it for the paper?

Thank you in advance.

Please I need a step-by-step guide (protocol) on how to determine the following parameters in plant tissue:

a. Sucrose

b. Soluble sugars

c. Starch

d. Sucrose-phosphatase

e. Sucrose synthase

f. Invertase

I need to saccharify wheat straw in order to utilize sugars from it as growth media.

Hello colleagues

I want to identify sugars units in polysaccharide, I used HPLC RI :

50 Mg of gum powder was added to 8 ml H2SO4 and heated at 100 °C

After that neutrilization

5 ul injected to HPLC system.

But I had no results

Please, help me

I need this for my research purpose and also the reason for choosing syrup if possible. is it possible to prepare from natural sugars. if possible please suggest some related articles on it along with preservatives used.

How to calculate the total reducing sugars and glucose yield after the enzymatic sachharification of biomass?

I've been running autodock to see how certain sugars, such as malate, and citrate bind to a protein of interest. Everything is goes great until the actual step where I run autodock, and it returns the error "The two atoms defining torsion 2 are the same". I'm not exactly sure what is going on, or how to fix it. It seems to be an issue of these ligands, because if I run the exact same code with other ligands, it works fine (granted the other ligands don't bind ideally to the protein, as they're not supposed to).

Is it because these ligands I'm testing are symmetrical so as it's the different torsions, it comes across an identical torsion and then returns that error

I was intented to do analysis for the quantification of sugars in food. As a initial step I have standardized the HPLC. Now I am started injusting the standards

For example : As a first standard I am injucting sucrose with various ppm levels. The detector used in RI and the column is NH2 column. The lower levels upto 10 ppm of sucrose standard is getting detected.

Now what should I do for the quantitative analysis of the same sugar present in the samples.

I am a beginner and I need a brief explaination

I need explaination regarding the LOQ and LOD

I need detailed explaination on quantification from the very basic step

For the determination of reducing sugars the method with 1% DNSA seems fine, but two wavelengths at 540 nm (maximum absorbance?) And 575 nm are recommended as described by Miller 1959 in the original paper. Please tell me: 540 or 575 nm, which might be the right one?

I am working on Vigna radiata-microbes interactions. I want to know about the names of proteins present in root exudates of plants (Vigna radiata to be very specific) that attract PGPR.

So far reading various literature, I got the names of amino acids and sugars but not the proteins. Any help regarding this will be highly appreciated.

Any condition available to use specific anomeric sugar for reaction? 

Example; D-glucose exists as a mixture of 36% α- and 64% β-

How can I selectively use 36% α- only or 64% β- for further experiment. 

Any enzymatic or chemical procedures to use them specifically would be of great help. 

I need to analyze sugars in freeze-dried food using GC-FID. I don't see any new techniques for this. I see this mainly done by HPLC-ELSD and RID. I've seen old technique whereby pyridine is used, then oximated, then derivatized. I also heard that sugars can be extracted with MeOH:water, but then I need to dry extract. Then derivatize. Problem is removing water and drying.

Any help is appreciated.

hello,

I am trying to confirm the enzyme activity of a cloned endoglucanase gene under inducible promoter gal1 which is transformed into the S. cerevisiae. first I confirmed the expression of the endoglucanase through use of CMC plate and red-Congo staining in comparison to control (empty vector).

my question is when i will do then induction to express the gene, I should use galactose and the DNS assay quantify the free sugars, so the supernatnt will contains galactose and the DNS-assay will not allow correct quantification of free sugar?

Hello everyone,

I am working with cranberry plants, and I grow them with plant growth media containing Gelzan.

Growth media that I am using for my experiments contain different percentages of N, P and K. I must understand what gelzan contains to understand plants growing under different growth media.

I was wondering what does Gelzan contain? Does it have any nitrogen in it?

It would be great if someone can let me know if they know what gelzan contains.

Note: I contacted Sigma people, and they mentioned sugars in Gelzan. I am particularly interested in if gelzan contains any nitrogen in it.

Thank you all in advance!

Bhagya

Can I use DNS assay for determining the activity of a glucosidase using cellobiose as the substrate? My DNS standard curve has an lower limit of 100ug glucose/ml and upper limit of 800ug glucose/ml. The total cellobiose amount I'm taking for an assay is 342ug/ml. Can I use the DNS assay? Normally, when cellobiose is the substrate GOD-POD assay is preferred. Are there any references where DNS is used for cellobiose assay? Any references?

Cellobiose also produces the reddish deep brown color by default. So the blanks themselves are very dark. But normalizing this, can we still detect spectrophotometrically more reducing ends produced from breakdown of cellobiose into glucose by the glucosidase? Any reports or personal experience regarding the same?

Can any give suggestions regarding to the calculation of estimation of Total soluble sugars or total carbohydrates by anthrone method.

Please help me

Thanking you.

I am trying to separate glucose ,fructose ,mannose ,galactose ,arabinose and xylose in Agilent 1260 infinity HPLC system which has DAD and RID detectors by using Zorbax NH2 column.

conditions maintained are

Mobile phase is 75% ACN and 25% water.

flow rate:0.4ml/min

Temperature of column and detector are 35 ⁰C.

sample injection: 5 micro liter.

sample concentration: 1 mg/ml

But I am unable separate these sugars. Could you please suggest me what parameters I should change here?

We also have some columns like poroshell 120 HILIC-Z ,C-18.Which column you will suggest for separation of sugars among these three columns?

Please provide me citations or research papers regarding to biochemical parameters of total soluble sugars, Total Protein, Starch.

I'm currently experiencing problems during acid hydrolysis for total amino acid analysis as my first samples contain high amounts of sugar (I get too low results back). I therefore had the idea to precipitate nitrogenous materials (amino acids, protein/peptides) to remove sugars. I found the following method suggested in another question:

1. Reduce pH with TFA

2. Cool to 4*C (Celsius)

3. Add excess of Dimethylether or petroleum ether

4. Centrifuge

Can anyone confirm this is a good idea or does anyone have a better suggestion?

I am trying to extract phytochemicals from cane juice. I have tried lyophilization and SALLE techniques but the final product is too sticky and sugars are hindering any further extraction. I have also tried extraction with butanol but sugars are still a problem.

Specifically, what are the mono, di, and other major oligo saccharides present in hemp or cannabis? Glucose, xylose... and?

Hello,

I'm working on a type of titration which is the Luff-Schoorl method.

I already do the titration of glucose and saccharine (with hydrolysis to get glucose).

But now, I'm working on wood (pine pinaster species) hydrolysis in order to get reducing sugars.

Problem, wood is composed of multiple reducing sugars like glucose, xylitol, galactose, arabinose and mannose.

So, I wanted to know if I can use the average molecular weight of these sugars thanks to their mass fraction and their molecular weight.

Thank you for your answers,

Best regards.

I would like to ask a question about two way anova using SPSS. I want to compare 13 grape varietes (Independent Variable) for some physicochemical characteristics (e.g. reducing sugars which is the dependent variable) and simoultaneously according to their type (Independent Variable). Type means the colour. I used two - way anova and here is the problem. My first problem is that at the table of tests between subject effects the raw type has a (-) and the second problem is Levene's test which is significant. As for the first problem I don't know what to do to solve it. Without this Can i move on to the two - way anova procedure or it is necessary?? As for the Levene's test after hours of reading I figured out that the only thing I can do for the post hoc comparison is to use a common test such as Tukey's test and compare them using p value <0,01 instead of 0,05. Then I thought I could do one way anova twice separetaly for each Indepedent variable but of course levene's test is significant again. I figured out that I can use for the post hoc comparison a test for equals not assumed such as Tahmane's T2 and solve my problem but these tests doesn't give a table for homogeneous subsets so I have to compare one by one alone. Is there any advice for all of these?? I'm attaching a print screen for my first problems.

Thank you very much.

Why do we need to prepare the oxime derivates (hydroxylamine.HCL catalyzed) of carbohydrates and organic acids prior to silyl (TMS/hexamethyldisilazane) application for GC analysis? What is the principle behind the reaction and why organic base-catalyzed direct derivatization using, silyl agents doesn't work?

Could you suggest any more practical, high yielded, and direct derivatization protocol for polar compounds (especially for sugars and organic acids) profiling at GC-MS?

Thanks in advance...

I am doing biomass conversion reaction i.e. sugars to HMF in the presence of heterogeneous catalyst. When either lewis or bronsted acidic sites are present on the catalyst the yield of HMF is more but when both the lewis and bronsted sites are present on the same catalyst the yield of HMF is less.

Can anyone provide some suggestions or share some report where lewis and bronsted sites work in opposite manner

I have UV-spectophometer absorbance reading through DNS method. I want to calculate sucrose and reducing sugars. I have also had UV-spectophometer absorbance reading of standard solution too. I need calculation methods. please! Thanks in advance!

Hi,

I am looking for Fluorescence Labeling of saponins, which contains a free carboxylic group, a terpene ring, and various sugars attached by glycosidic linkage. I supposed to bind a dye preferably by covelent bond, so that I can quantify the intact drug in cell lysate. Any suggestion please.

Regards,

I am currently conducting analysis of sugars in carbonated drinks, I am curious because some of the samples that I analyzed shows to contain Fructose and Glucose, with the Sucrose as the only claimed ingredient as sweetener. I want to know if they also added High Fructose Corn Syrup or the 2 Sugars (Fructose and Glucose) came from the Sucrose in the carbonated drinks.

Thank you for the help! :)

I have a very thick date extract which cannot dissolve in a small amount of DMSO due to the presence of sugar

what techniques can be used to remove sugars or to get pure polyphenols or flavonoids?

For my research, I would like to extract glucose, sucrose, and fructose from the crowns of strawberry plants and quantify these sugars using LC-MS. However, I have not had much luck finding a decent extraction method in the literature. Are there any links to a suitable simple sugar extraction method for solid plant material to be used with LC-MS?

The purpose of the presence of phenol in the determination of sugars by phenol-sulfuric acid method?

Dear all, I m extracting mono sugars from polysaccharides. I have already hydrolyzed my polysaccharide with acid treatments, now would you recommend me any method or formula with instrument to calculate mono sugar yield

I have access to a HPLC-FL system that I would like to use if possible. The other option I have is to use an old (mid-90s) ecd that has not been used in over a decade and would need to be serviced. Any info/suggestions would be much appreciated.

I was quantifying reducing sugars from pretreated rice straw using DNSA method.I have used equal amount of pretreated sample in all my reactions(0.5gm). While calculating the reducing sugar yield, shall I consider this 0.5 gm as the weight of solid residue added or do I need to consider the weight of the residue left after hydrolysis(less than 0.5 gm)

Magnesium is element after calcium is badly needed for many diseases

he kidneys are important organs that are charged with maintaining a balance of magnesium, according to a study published in the journal Biological Trace Element Research. But people with diabetes end up losing large amounts of magnesium in their urine. “People with diabetes may tend to be deficient in magnesium, especially if they have uncontrolled and high blood sugars, because their body may be clearing it out along with excess sugars in the urine,” Sheth says.

It’s especially worrisome if you’re on diuretics — more urine equals more chances for magnesium to escape — or elderly, Sheth notes. “As we get older, our stomach acid production decreases, and this can lead to a decreased absorption of magnesium from the food we eat,” so why we still need magnesium?

Dear fellows,

I am cultivating microalgae and then I measure their chemical composition. In order to determine biomass dry weight I vacuum filter about 5-15 ml of algae (depending on growth phase) on pre weighted filters. After rinsing twice with 10 mL water, I dry them over nigth and measure dry weight.

However, when measuring carbohydrates (anthrone method), I find abnormal values (like more than 100% of dry weight is carbs). I don't see how i could overestimate sugars (i rinse every pellet) and I thought maybe that was the dry weight that I underestimated.

Is there a way that filtrating algaes could make me lose biomass?

For a research recommendation about "organic" additives for semen diluents in bees and fish.

Many thanks, Omer

The fragmentation of Aglycone C-Di glycoside in negative ion will produced complicated ions, so for identification such compound we need fellow the behavior of the fragmented ion in term of priority,

Any recommendations for separation and identification of sugars?  Our detector is UV/Vis and mobile phase is gradient water/acetonitrile. Thank you.

What type of flocculants are used to clarify sugar juice in organic sugar production? At least in Colombia, we only know those extracted from plants.

Hello, everyone!

I've been trying to study the effects of some N-glycosylations in a sugar transporter. The in vivo experiments have already been performed, but I've been trying to add some N-glycans to this transporter in silico as well. I have successfully modelled some of the mutants, but there is a particular one that I've been struggling with. This mutant has 2 N-glycosylations in buried positions, and the in vivo experiments showed that these glycosylations greatly impair the transporter function. The problem is that I've been successfully adding the superficial carbohydrates, but I cannot add them in 2 buried sites. Could anyone help me with ideas on how these sugars could be added? Computer programs that can do that, or ways that I could unfold the protein, add the N-glycan and refold the protein would be extremely useful as well!

Thank you very much!

I am working on parboiled rice treated with different temperature. I am following DNS method to determine reducing sugars concentration. suggest me any good extraction procedure.

I want to find articles that study the health effect of honey and refined sugars

I have some extracts with sugars in low concentrations, so diluting isn't ideal, and there's about a 17 % of urea (from the solvent). Can the urea damage the column or affect the analysis?

I am looking to quantify total carbohydrate (separated by starch and other sugars), total protein and amino acids in a leaf sample using a spectrophotometer for analysis. Does anyone have suggested methods for extraction and quantification?

I believe that increased volume no matter how many containers yields longer autoclave time. However I am being told it doesn't unless the volume is increased in the same container. (i.e.-2000 mL in one bottle versus 4 bottles with 500mL in each). If this is true I would like this explained logically. In addition, our autoclave chart says 45 min for 1L liquid, but we are using it for LB agar and broth and were told to only do 30 mins to make sure the sugars and other components aren't affected from the heat. Thoughts on this would also be appreciated.

Hi,

I would like to know if there exists any microbe that could ferment sugars to pentanol. Is there a defined biochemical pathway for the production of pentanol.

I am working on parboiled rice, For checking the effect of parboiling on rice color I have to determine the level of Reducing sugars.

I am interested in understanding the effect of thermal treatments on proteins denaturation into food simulant.

Actually, I have already performed tests onto acqueous solutions of different kind of proteins (BSA, whey proteins) but I would like to "complicate" a little bit the system in order to assess whether some other compounds (sugars, salts etc.) could have an influence on the induction of structure modification by temperature.

Looking for typical values of sugars purity used in industrial fermentation.

Hi , can any body tell me what is the average life of carbohydrate column and how many maximum samples of sugars can be analysed on any carbohydraye column on an average. regardless of brand and care taken.

We are collecting sludge from municipal waste, and my aim is to extract the reducing sugars from sludge for further processing. I tried with it, but without success. Is there any simple protocol to extract the sugars.

Thank you in advance.

Hydrolysis has been done by the use of a mixture of two enzymes (Cellic C-tec & Cellic H-tec), and it contains sugars like glucose and xylose which are the important ones. Our HPLC is broken, and I am looking for a method to replace it. Already I have tried DNS method, but its results show a high overestimation.

I want to know if there is a way to determine a relatively accurate content for glucose and xylose or not?

Hi,

I'm trying to detect Sugars (frucose, glucose, maltose and sucrose) in honey using a HPLC method. This method is based on a existing method from an article. I'm using an altima amino colomn and a RID-A Detector. In the results fructose and maltose are two merging peaks. How can i seperate them? I've already tried a lower flow rate and different eluens compositions. My eluens was first (65:35) acetonitrile/water (from the article) and then (80:20) acetonitrile/water. There was no difference detected. I'm very new to the HPLC so i hope you could give me some hints on what i'm doing wrong.

Thanks.

Actually, i have evaluated 10 different drugs impact in 4 different sugars to identify its role in hypertension. All drugs are with same concentration and same environment. In Control sample, no drug has used. I want to identify that does drugs inhibit hypertension in any of the sugar?