Table 1.

Actual and theoretical aldehyde content of the oxidized saccharides.

Entry	Oxidized Oligosaccharide	Actualaldehyde Content (mmol/g)	Theoretical Aldehyde Content (mmol/g)
1	Sucrose a	5.04 ± 0.162	5.88
2	Sucrose b	9.14 ± 0.049	12.99
3	raffinose	6.83 ± 0.029	12.05
4	stachyose	7.73 ± 0.123	12.16
5	α-cyclodextrin	10.08 ± 0.038	12.50
6	β-cyclodextrin	9.54 ± 0.116	12.50
7	γ-cyclodextrin	9.94 ± 0.166	12.50
8	methyl glucoside	12.31 ± 0.12	12.34
9	Dialdehyde starch	4.7 ± 0.17	12.50

^a Sucrose, partially oxidized: each mole of sucrose was oxidized with 1.1 mole of NaIO₄. ^b Sucrose, normally oxidized: each mole of sucrose was oxidized with 2.2 mole of NaIO₄.