TABLE 2.
Estimated values for the sample water concentration and the water/sugar and water/protein ratios
| Sample | Water concentration (M) | ≈Water/sugar | ≈Water/protein | |
|---|---|---|---|---|
| Trehalose | 1T | 0.06 | 0.3 | 10 |
| 2T | 0.36 | 1.8 | 70 | |
| 3T | 5.4 | 27 | 1080 | |
| Saccharose | 1S | 0.06 | 0.3 | 10 |
| 2S | 0.99 | 5.0 | 200 | |
| 3S | 5.7 | 28.5 | 1140 | |
| Maltose | 1M | 0.06 | 0.3 | 10 |
| 2M | 1.5 | 7.5 | 300 | |
| 3M | 3.2 | 16 | 640 | |
| Glucose | 2Ga | 0.69 | 3.4 | 140 |
| 2Gb | 1.9 | 9.5 | 380 | |
| 3G | 3.3 | 16.5 | 660 | |
| Raffinose | 1R | 0.06 | 0.3 | 10 |
| 2R | 0.27 | 1.4 | 60 | |
| 3R | 2.4 | 17 | 680 |
Water concentration was calculated from the area under the combination band (5200 cm−1) by using a molar absorptivity of 336 L mol−1 cm−1 and an optical path of 150 μm, estimated using a Palmer micrometer.