Significance of Total carbohydrate content
Total carbohydrate content is a critical measurement across various biological samples, reflecting energy contributions in foods and plants. It is determined using methods like the anthrone reagent to express the carbohydrates as glucose equivalents. This content varies in different materials, such as being higher in brown rice compared to proteins. In Ashvagandha and Byttneria herbacea, total carbohydrate content influences nutritional value and energy provision. Additionally, it is essential in assessing the energy source in fish tissues.
The below excerpts are indicatory and do represent direct quotations or translations. It is your responsibility to fact check each reference.
The concept of Total carbohydrate content in scientific sources
Total carbohydrate content indicates the percentage of carbohydrates in a starch sample and the total amount in Byttneria herbacea's roots and leaves, both essential for assessing energy contribution.
From: World Journal of Pharmaceutical Research
(1) The measurement of carbohydrates in stomach tissue, quantified by using colorimetric methods.[1] (2) The total carbohydrates measured in plant extracts, which is determined using the anthrone reagent method and expressed as glucose equivalents (mg/g).[2] (3) The amount of carbohydrates present in brown rice, measured to be higher compared to protein and amino acid levels.[3] (4) Measurement of the amount of carbohydrate present in the aqueous extracts of Theobroma cacao leaves.[4] (5) The measurement of carbohydrates in fish tissues, serving as a key energy source for metabolic functions.[5]
From: Ancient Science of Life
(1) Total carbohydrate content reflects the amount of carbohydrates present in Ashvagandha, affecting its nutritional value.[6]
From: AYU (Journal of Research in Ayurveda)
(1) The overall amount of carbohydrates present in the root and leaves of Byttneria herbacea, crucial for providing energy.[7]