Abstract: A method for isolating derivatives of general O-linked amino acids including derivatives of O-tyrosine linked kappa casein di-O-sulfo tetrasaccharide and of O-di-phospho serine linked bovine submaxillary mucin disaccharide is provided. These derivatives are isolated and analyzed by further enzymatically separating the N-linked oligosaccharides from the O-linked oligosaccharides and then cleave O-linked oligosaccharides by decreasing the pH levels such that de-amidations are allowed. This de-amidation results in individual O-linked glycan amino acid components removed from the original glycoprotein. The O-linked glycan amino acid components are thus isolated from the glycoprotein, and can be individually analyzed.

Abstract: A laboratory method used for isolating and identifying fruit oligosaccharides from ripe banana fruit is provided. The method includes the step of obtaining a predetermined amount of a plant, such as banana fruit and combining it with ethanol. The method also includes the step of isolating an oligosaccharide from the plant without adding heat to the ethanol. The method can be used to isolate and identify neokestose-1,6-diphosphate.

Abstract: Methods for making designed carbohydrate affinity columns and lectin columns are provided. Reducing sugar of choice is dissolved in pH 6.0 acetate buffer and injected onto a primary amino group functionality column. The column is washed with pH 6.0 acetate buffer and the column effluent monitored with a variable wavelength UV detector. Lectin columns are made by injecting appropriate lectin to the designed carbohydrate and the lectin binds to this scaffold. The lectin column is formed.

Abstract: A laboratory method and system used to isolate and analyze O-linked oligosaccharides from glycoproteins that uses non-reductive ?-elimination (NBRE). The method including the step of providing a predetermined amount of solution and then passing it through an ion exchange resin. The method further includes collecting a second solution off of the ion exchange resin and adding a predetermined amount of sodium hydroxide to form a third solution. The third solution is allowed to stand for a set amount of time at a particular temperature. The third solution is then washed through an ion exchange cartridge in the ammonium form. The collected fourth solution is evaporated and pushed through a sodium form resin prior to being analyzed for its composition.

Abstract: A laboratory method and system used to isolate and analyze O-linked oligosaccharides from glycoproteins that uses non-reductive ?-elimination (NBRE). The method including the step of providing a predetermined amount of solution and then passing it through an ion exchange resin. The method further includes collecting a second solution off of the ion exchange resin and adding a predetermined amount of sodium hydroxide to form a third solution. The third solution is allowed to stand for a set amount of time at a particular temperature. The third solution is then washed through an ion exchange cartridge in the ammonium form. The collected fourth solution is evaporated and pushed through a sodium form resin prior to being analyzed for its composition.

Abstract: A laboratory method used for isolating and identifying fruit oligosaccharides from ripe banana fruit is provided. The method includes the step of obtaining a predetermined amount of a plant, such as banana fruit and combining it with ethanol. The method also includes the step of isolating an oligosaccharide from the plant without adding heat to the ethanol. The method can be used to isolate and identify neokestose-1,6-diphosphate.

Abstract: A method of testing for a trisaccharide in milk includes the step of providing a predetermined amount of milk. The method also includes the step of isolating a trisachharide of the milk with a hydride insertion reaction to identify the molecule as phosphorylated. Also included in the method is the step of obtaining a mass spectrum of the isolated milk trisaccharide sample. The method further includes the step of identifying a molecular structure of the isolated milk trisaccharide sample.

Abstract: A method of testing for discerning substitution of carbohydrate ester includes the step of providing a predetermined amount of a solution. Further, the method also includes adding ammonium hydroxide and sodium borohydride to the solution. The method also includes the step of transferring the solution to an ammonium ion exchange cartridge and collecting the eluate from the cartridge. Also included in the method is the step of analyzing the sample in a mass spectrometer to produce a mass spectrum. Further, the method includes calculating the amu of phosphate and sulfate substitution of the ion and comparing it to the actual amu of the found ion.

Abstract: A method of forming methanol, formaldehyde, formic acid and ammonium pentaborate tetrahydrate includes the steps of providing ammonium hydroxide and producing air bubbles within the ammonium hydroxide to form a solution. Sodium borohydride is added and dissolved within the solution of air bubbled ammonium hydroxide to form methanol, formaldehyde, formic acid and ammonium pentaborate tetrahydrate. An alternative method of forming methanol, formaldehyde, formic acid and ammonium pentaborate tetrahydrate is also provided which includes the steps of providing ammonium hydroxide and dissolving sodium borohydride therein to form a solution. Sodium bicarbonate is added to the solution of ammonium hydroxide and sodium borohydride to form methanol, formaldehyde, formic acid and ammonium pentaborate tetrahydrate.

Abstract: Methods for making designed carbohydrate affinity columns and lectin columns are provided. Reducing sugar of choice is dissolved in pH 6.0 acetate buffer and injected onto a primary amino group functionality column. The column is washed with pH 6.0 acetate buffer and the column effluent monitored with a variable wavelength UV detector. Lectin columns are made by injecting appropriate lectin to the designed carbohydrate and the lectin binds to this scaffold. The lectin column is formed.

Abstract: A method of forming methanol formaldehyde, formic acid and ammonium pentaborate tetrahydrate includes the steps of providing ammonium hydroxide and producing air bubbles within the ammonium hydroxide to form a solution. Sodium borohydride is added and dissolved within the solution of air bubbled ammonium hydroxide to form methanol formaldehyde, formic acid and ammonium pentaborate tetrahydrate. An alternative method of forming methanol formaldehyde, formic acid and ammonium pentaborate tetrahydrate is also provided which includes the steps of providing ammonium hydroxide and dissolving sodium borohydride therein to form a solution. Sodium bicarbonate is added to the solution of ammonium hydroxide and sodium borohydride to form methanol formaldehyde, formic acid and ammonium pentaborate tetrahydrate.

Abstract: A method for isolating banana starch from green bananas where the green banana is blended with a solution of sodium bisulfite and water. The liquid suspension of the resulting mixture is then centrifuged to separate the green material and the white banana starch. The white banana starch is then washed in a 95% ethanol to wash free the sodium bisulfite and isolate the banana starch.

Abstract: A method of testing for a trisaccharide in milk includes the step of providing a predetermined amount of milk. The method also includes the step of isolating a trisachharide of the milk with a hydride insertion reaction to identify the molecule as phosphorylated. Also included in the method is the step of obtaining a mass spectrum of the isolated milk trisaccharide sample. The method further includes the step of identifying a molecular structure of the isolated milk trisaccharide sample.

Abstract: A method of extracting starch from corn. The method comprises steeping ground corn in a mixture of ammonium hydroxide and water, for a period of between 45 minutes and 20 hours wherein the mixture has a pH level between about 11.3 and 11.4. This method provides the advantage of extracting starch from corn with higher yields in less time.

Abstract: A method of extracting starch from corn. The method comprises steeping ground corn in a mixture of ammonium hydroxide and water, for a period of between 45 minutes and 20 hours wherein the mixture has a pH level between about 11.3 and 11.4. This method provides the advantage of extracting starch from corn with higher yields in less time.

Abstract: Methods for removing N-linked and O-linked oligosaccharides from a glycoprotein including N-linked and O-linked oligosaccharides are provided. N-linked oligosaccharides are enzymatically cleaved from a glycoprotein to form cleaved-off N-linked oligosaccharides and residual glycoprotein. Residual glycoprotein is immobilized on a solid substrate. The cleaved-off N-linked oligosaccharides are separated from the residual glycoprotein. Subsequently, O-linked oligosaccharides are separated from the residual glycoprotein to form cleaved-off O-linked oligosaccharides and a residual protein. The cleaved-off O-linked oligosaccharides are separated from the residual protein. The N-linked and O-linked oligosaccharides are thus removed separately from the glycoprotein, and can be detected separately.

Abstract: An improved method for analyzing inorganic oxy-anions by silylation with silylating agents of the formulae: ##STR1## wherein R is lower alkyl, Y is hydrogen, lower alkyl or perfluoroloweralkyl and Y.sub.1 is hydrogen or lower alkyl.

Abstract: An improved method for analyzing amino acids by silylation with silylating agents of the formulae: ##STR1## wherein R is lower alkyl, Y is hydrogen, lower alkyl or perfluoroloweralkyl and Y.sub.1 is hydrogen or lower alkyl.