TABLE 3.
Areas underlying the association band (AA); areas underlying the combination band (AC); ratio rA = AA/AC
| Sugar | AA | AC | rA | |
|---|---|---|---|---|
| Trehalose | 1T | 5.5 | 0.2 | 27.5 |
| 2T | 7.6 | 1.2 | 6.5 | |
| 3T | 31.5 | 18 | 1.8 | |
| Saccharose | 1S | 3.9 | 0.2 | 19.5 |
| 2S | 9.6 | 3.3 | 2.9 | |
| 3S | 35.1 | 19 | 1.8 | |
| Maltose | 1M | 5.5 | 0.2 | 27.5 |
| 2M | 19 | 5.3 | 3.6 | |
| 3M | 25.7 | 10.6 | 2.4 | |
| Glucose | 2Ga | 4.4 | 2.3 | 1.9 |
| 2Gb | 14.1 | 6.4 | 2.2 | |
| 3G | 23.4 | 11 | 2.1 | |
| Raffinose | 1R | 13.6 | 0.2 | 68 |
| 2R | 18.2 | 0.9 | 20 | |
| 3R | 29.3 | 11.4 | 2.6 | |
| Trehalose dihydrate | 21.9 | 0.3 | 73 | |
| Pure water | 313.8 | 173.6 | 1.8 |
Data relative to trehalose dihydrate powders are obtained by reflectance measurements.