Table 1.
Crystal properties of BNC produced from cultures with eight different carbon sources
| Crystallinity index (%) | Difference in Bragg angle (degrees)a | Crystallite size (nm) | ||||
|---|---|---|---|---|---|---|
| L (101) | L (10i) | L (002) | L (040) | |||
| Glucose | 61 | 2.34 | 4.27 | 4.32 | 4.49 | 4.99 |
| Xylose | 77 | 2.29 | 3.95 | 4.17 | 4.53 | 4.84 |
| Mannose | 76 | 2.17 | 4.24 | 4.28 | 4.45 | 4.98 |
| Arabinose | 67 | 2.28 | 5.07 | 5.13 | 5.32 | 5.96 |
| Galactose | 78 | 2.32 | 4.73 | 3.40 | 5.58 | 2.39 |
| Sucrose | 61 | 2.39 | 5.17 | 5.24 | 5.43 | 6.04 |
| Maltose | 71 | 2.33 | 4.14 | 4.37 | 4.76 | 5.08 |
| Sugar mix | 54 | 2.43 | 4.21 | 4.26 | 4.42 | 4.91 |
a. Difference in Bragg angle between peaks of plane (101) and plane (10i) in Fig. 6A and B.