Table 1.
Results of the hot water vapor equilibrations of cellulose, sugars and starch (including the sugars derived from digested starch) of different classes and origins (referenced against PEF)
| Ref. material | δ2He1 [‰] | SDe1 | δ2He1 [‰] | SDe2 | xe [%] | Xe.pot [%] | δ2Hne [‰] | δ2Hnitro [‰] | δ2Hne‐δ2Hnitro [‰] | Rep. | |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Cellulose | Isonet | −57.1 | 1.1 | −108.2 | 4.1 | 19.5 | 30.0 | −42.2 | −44.5 | 2.3 | 0.9 |
| Beech | −57.7 | 1.2 | −114.3 | 3.3 | 19.5 | 30.0 | −49.7 | −50.8 | 1.2 | 1.0 | |
| Spruce | −40.2 | 1.7 | −96.3 | 3.3 | 19.4 | 30.0 | −27.9 | −30.7 | 2.7 | 1.1 | |
| Spain | −49.8 | 0.8 | −114.1 | 3.7 | 22.1 | 30.0 | −33.4 | −27.7 | −5.7 | N.A. | |
| Siberia | −164.5 | 2.2 | −224.0 | 1.7 | 20.5 | 30.0 | −184.3 | −184.9 | −0.6 | N.A. | |
| IAEA | −65.1 | 1.0 | −126.0 | 2.8 | 21.0 | 30.0 | −58.2 | −57.3 | −0.9 | 1.4 | |
| Merck | −63.5 | 1.0 | −119.3 | 2.3 | 19.3 | 30.0 | −56.9 | −55.9 | −1.0 | 1.0 | |
| Fluka | −72.9 | 0.9 | −120.3 | 3.0 | 16.4 | 30.0 | −69.3 | −50.5 | −18.8 | 0.8 | |
| Wei Ming | −67.0 | 1.8 | −114.6 | 2.1 | 16.4 | 30.0 | −62.3 | −70.0 | 7.7 | 1.9 | |
| Sugar | Finn. sucrose | −133.5 | 3.7 | −239.1 | 1.3 | 36.4 | 36.4 | −157.8 | N.A. | N.A. | 5.8 |
| Russ. sucrose | −65.0 | 2.0 | −169.7 | 2.2 | 36.1 | 36.4 | −50.3 | N.A. | N.A. | 4.2 | |
| Merck sucrose | −107.5 | 3.2 | −214.2 | 1.7 | 36.8 | 36.4 | −117.0 | N.A. | N.A. | 5.8 | |
| Glucose | −31.3 | 2.2 | −143.4 | 3.6 | 38.7 | 41.7 | 6.4 | N.A. | N.A. | 4.2 | |
| Fructose | −47.6 | 2.9 | −155.3 | 3.9 | 37.1 | 41.7 | −21.9 | N.A. | N.A. | 4.9 | |
| Raffinose | −16.4 | 1.6 | −115.2 | 3.5 | 34.1 | 34.4 | 22.2 | N.A. | N.A. | 4.3 | |
| Trehalose | −91.4 | 2.1 | −196.1 | 3.3 | 36.1 | 36.4 | −91.5 | N.A. | N.A. | 4.0 | |
| Myo‐Inositol | −91.5 | 3.7 | −246.6 | 7.7 | 53.5 | 50.0 | −91.8 | N.A. | N.A. | 8.6 | |
| Starch | Maize | −32.9 | 1.2 | −96.2 | 0.8 | 21.8 | 30.0 | −16.6 | −13.4 | −3.1 | N.A. |
| Maize starch hydrolysed | −41.4 | 0.5 | −132.7 | 1.8 | 31.5 | 41.7 | −18.6 | −13.4 | −5.1 | N.A. | |
| Rice | −71.6 | 2.0 | −136.7 | 0.5 | 22.5 | 30.0 | −65.9 | −67.2 | 1.2 | N.A. | |
| Rice starch hydrolysed | −76.2 | 1.1 | −169.1 | 1.0 | 32.0 | 41.7 | −69.2 | −67.2 | −2.0 | N.A. | |
| Wheat | −58.4 | 2.1 | −110.2 | 0.2 | 17.8 | 30.0 | −51.3 | −53.7 | 2.3 | N.A. | |
| Wheat starch hydrolysed | −71.0 | 0.3 | −162.9 | 0.2 | 31.7 | 41.7 | −61.6 | −53.7 | −8.0 | N.A. | |
| Potato | −127.1 | 1.8 | −194.0 | 4.5 | 23.0 | 30.0 | −137.9 | −143.2 | 5.3 | N.A. | |
| Potato starch hydrolysed | 129.1 | 1.1 | −221.8 | 3.7 | 32.0 | 41.7 | −147.0 | −143.2 | −3.7 | N.A. |
Note: The following variables are given: δ2He1 and δ2He2 are average δ2H values in ‰ of all replicates and repetitions (cellulose and sugars as three independent repetitions with each water, each time in triplicates; starch and digested starch as one measurement per water with three replicates) with e1 representing the equilibration with water 1 and e2 representing the equilibration with water 2, SDe1 and SDe2 are the standard deviations of all repetitions (= precision), xe depicts the proportion of exchanged hydrogen during the equilibration in % [Equation (2)], xe.pot is the potential maximum proportion of exchangeable hydrogen based on the proportion of oxygen‐bound hydrogen in %, δ2Hne represents the calculated δ2H of the non‐exchangeable hydrogen in ‰ [Equation (3)], δ2Hnitro denotes the δ2H of the corresponding nitrated compound in ‰, δ2Hne‐δ2Hnitro depicts the difference between δ2Hne and δ2Hnitro in ‰ (= accuracy), Rep. = reproducibility, given as standard deviation between the resulting δ2Hne of the three independent repetitions for cellulose and sugars in ‰, N.A., not available.