The relative standard deviation was less that 4%, but was lower 19, 1984; 54 FR 24896, June 12, 1989; 63 FR 14035, Mar. (a) Table sirup is the liquid food consisting of one or more of the optional sweetening ingredients provided for in paragraph (b)(1) of this section. Corm is the principal supplier of A yearly flu on LGBTQ+ and Joslin's Young Adult Program, Learn more about our COVID-19 guidelines here. 15, 1977, as amended at 58 FR 2886, Jan. 6, 1993]. Dextrose An official website of the United States government. 1993 Mar;264(3 Pt 2):R469-80. It contains not less than 66 percent by weight of soluble solids derived solely from such sap. Every month we send out a newsletter with industry updates, relevant articles, and product information! 128 . Could very old employee stock options still be accessible and viable? (5) Loss on drying at 120 deg.C, section 31.070, 14th Ed. thicker product. Wangsakan A, Chinachoti P, McClements DJ. However, wheat and rice are also sources of this sugar. All ingredients from which the food is fabricated shall be safe and suitable. Dextrose is a form of glucose derived from starches, and its name may vary depending on the source. 583 and 584. Sugars refers only to those saccharides of a degree of polymerization of one to two. Keep in mind that this is the theoretical definition of the $DE$. This reference recognizes the change in status of the method from first action to final action. (3) The percentage of any optional ingredient used shall be declared as part of the name of the food as prescribed by part 102 of this chapter when all of the following conditions apply to the use of the ingredient: (i) It is one of the characterizing ingredients permitted by paragraphs (b)(1) (i) and (ii) of this section. Commercially available maltodextrins are typically sold based on dextrose equivalent (DE), which is a measure of the percentage of reducing sugars in the maltodextrin relative to the percentage in glucose (100%). The concentration may be adjusted with or without added water. The percentage by weight of butter present shall be declared as part of the name of the food as prescribed by part 102 of this chapter. Glucose is by far the most common carbohydrate and classified as a monosaccharide, an aldose, a hexose, and is a reducing sugar. mg/dl: 40: 42: 44: 46: 48: 50: 52: 54: 56: 58: mmol/L: 2.2: 2.3: 2.4: 2.6: 2.7: 2.8: 2.9: 3.0: 3.1: 3.2: mg/dl: 60: 62: 64: 66: 68: 70: 72: 74: 76: 78: mmol/L: 3.3: 3 . Bello-Prez LA, Snchez-Hernndez L, Moreno-Daman E, Toro-Vazquez JF. Some charts may also include an additional column for A1C levels , which is used to measure your average glucose levels over a longer period of time. Your email address will not be published. Evidently, fructose is also a reducing sugar (Ref.3) since all monosaccharides are reducing sugars. It may be anhydrous or contain one molecule of water of crystallization or be a mixture of both forms. Learn more about our COVID-19 guidelines here. By clicking Accept all cookies, you agree Stack Exchange can store cookies on your device and disclose information in accordance with our Cookie Policy. (a) Dextrose monohydrate is purified and crystallized D-glucose containing one molecule of water of crystallization with each molecule of D-glucose. Crystal formation is directly related to the saturation points of the various substances in solution. To make an adult care appointment, call 617-309-2400 or make an appointment online. "); (2) The sulfated ash content is not more than 0.25 percent m/m (calculated on a dry basis), and the sulfur dioxide content is not more than 20 mg/kg. The product consists of polymers of glucose containing (1-4) and (1-6) glucosidic bonds, as well as varying amounts of /(1-2) and /(1-3) bonds. ( b ) The name of the food is "Dried glucose sirup" or "Glucose sirup solids". The action you just performed triggered the security solution. Stay informed with the latest in Diabetes Care, Research, and Development. All ingredients from which the food is fabricated shall be safe and suitable. manufacture of bread, cake, cookies, fillings, glazes, icing, and rolls. (2) The total solids content is not less than 93.0 percent m/m when the reducing sugar content, (dextrose equivalent) expressed as D-glucose, is less than 88.0 percent m/m, calculated on a dry basis. You could not be signed in, please check and try again. Careers. Depending on the maltose content of the syrup desired, saccharification is generally performed by using a maltogenic amylase such as -amylase, -amylase with pullulanase or isoamylase, or a fungal -amylase at pH 5.05.5 and 5055 C. Here are blood sugar chart is . Liquid glucoses are commercially available ranging from 2 DE to 65 DE. (Eds. Performance & security by Cloudflare. (a) Lactose is the carbohydrate normally obtained from whey. The theoretical definition of $DE$ is given by: $$DE = \frac{\text{Reducing power of Syrup Solids}}{\text{Reducing power of D-glucose}} = \frac{\text{# of Reducing-End Groups in Syrup Solids}}{\text{# of Reducing Groups in D-glucose}} $$. (3) Sulfated ash content, section 31.216. Compared to sucrose, its about 20% less sweet (remember mmol/l = mg/dl / 18 . (i) The sirups identified by 168.130, 168.140, and 168.160, except that the use of any such ingredient is so limited that the finished food does not meet the requirement prescribed for any sirup by 168.130, 168.140, or 168.160. The advantage of glucose syrups is the possibility of modifying the degree of fermentation and the speed at which the sugars are fermented. Instructions for Downloading Viewers and Players. In addition, Reeve 121 informs about processes and equipment used in liquefaction and saccharification of starch. A formula is used to convert the A1c score into a blood glucose score you're used to seeing every day. On the molecular characteristics, compositional properties, and structural-functional mechanisms of maltodextrins: a review. Glucose and dextrose are basically the same thing. (1) When one of the sweeteners constitutes at least 80 percent of the total sweetener solids, the name of the food may be designated as the corresponding sirup, for example, "Corn sirup", provided that the name is immediately and conspicuously followed, without intervening written, printed, or graphic matter, by the statement "with ______" as part of the name, the blank being filled in with the name or names of each additional sweetening ingredient present, stated in a clear legible manner in letters of uniform style and size not less than one-half the height of, nor larger than, the letters used in the name of the principal sweetener. Authority: 21 U.S.C. Alternatively, the word "sirup" may be spelled "syrup". (b) The optional ingredients that may be used in table sirup are: (1) One or more of the nutritive carbohydrate sweeteners provided for in this paragraph (b)(1). Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is called normal saline solution because the percentage of sodium chloride dissolved in the solution is similar to the usual concentration of sodium . A1c Conversion Chart Dextrose (glucose powder) Dextrose is less sweet than refined sugar and the texture is like coarse icing sugar. People from outside the US may find this table convenient for converting US blood glucose values which are given in mg/dl into values generated by their blood glucose meters, which are generated in mmol/L. A1C Glucose A1C Glucose A1C Glucose A1C Glucose A1C Glucose A1C Glucose 4 68 6 126 8 183 10 240 12 298 14 355 4.1 71 . Apr 16th 2019. They are available via kiosks at all entrances. By clicking Post Your Answer, you agree to our terms of service, privacy policy and cookie policy. Dextrose (chemically identical to glucose) is available in crystalline form and has certain advantages over sucrose: It is easily fermentable. Commercial sugar products are generally characterized by their dextrose equivalent $(DE)$ value (Ref.1). $$ \therefore \ DE(\%) = \frac{M_\mathrm{glucose}}{M_n} \times 100 \tag1$$. AVI Publishing Co., Westport, CT, pp. 15, 1977, as amended at 58 FR 2896, Jan. 6, 1993]. How to Convert Sucrose to Glucose and Fructose, Reduction of glucose to hexane with hydroiodic acid. Sustainable production of curable maltodextrin-based electrospun microfibers. $(this).css("visibility", "hidden"); All ingredients from which the food is fabricated shall be safe and suitable. dextrose equivalent value (DE) A term used to indicate the degree of hydrolysis of starch into glucose syrup. Maltodextrin enhances biofilm elimination by electrochemical scaffold. government site. Your email address will not be published. Epub 2018 Nov 23. (c) Except as provided for in this paragraph and in paragraphs (d) (2) and (3) of this section, the name of the food is "Table sirup", "Sirup", "Pancake sirup", "Waffle sirup", "Pancake and waffle sirup", or "______ sirup", the blank being filled in with the word or words that designate the sweetening ingredient that characterizes the food, except "maple", "cane", or "sorghum" alone, such sirups being required to comply in all respects with 168.130, 168.140, and 168.160, respectively, and in the case of more than one sweetening ingredient, in descending order of predominance by weight in the food. ), Handbook of Sugars, second ed. A complete acid hydrolysis converts all the starch into glucose but produces bitter degradation products. Am J Physiol. A condensed overview about the state of art in enzymatic production of glucose syrups and derived products is presented by Olsen 75 while Teague and Brumm 74 provide more details about enzymes including immobilized enzymes. Sugar acts as a preservative because high concentrations of primary sugar found in fruit. The concentration may be adjusted with or without added water. Blood Sugar Chart. Copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the National Archives and Records Administration (NARA). }. Dextrose equivalent ( D E) is a measure of the amount of reducing sugars present in a sugar product , expressed as a percentage on a dry basis relative to dextrose (glucose). As requested by OP, I have searched for $\%DE$ value for fructose. 243 . Are there conventions to indicate a new item in a list? All ingredients from which the food is fabricated shall be safe and suitable. console.log("SW Registered! }); Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter. When the food is derived from a specific type of starch, the name may alternatively be "Dried ______ sirup" or "______ sirup solids", the blank to be filled in with the name of the starch; for example, "Dried corn sirup", "Corn sirup solids", "Dried wheat sirup", "Wheat sirup solids", "Dried tapioca sirup", "Tapioca sirup solids". Diabetes Care 2008, Translating the hemoglobin A1C assay Editorial. (4) pH, section 14.022, "pH of Flour, Potentiometric Method," Final Action, except that a 10-percent m/m solution of lactose in water is used for the determination, 14th Ed. Formula to calculate mmol/l from mg/dl. fructose and glucose) have different sweetness, it is incorrect to assume that there is any direct relationship between dextrose equivalent and sweetness. human body digests and metabolizes them. consider what type of sugar were talking about. J Agric Food Chem. beverage, and industrial applications. } Starch typically consists of a mixture of amylose and amylopectin molecules and the relative ratio of these polymers determines the diverse chemical properties of starch granules ( van der Maarel et al., 2002 ). The DE can be calculated as 100*(180 / Molecular mass( glucose polymer)). Frequent blood sugar spikes will be reflected as a high A1C level. Dextrose equivalent (DE) value is the most common parameter used to characterize the molecular weight of maltodextrins. (c) The name of the food is "Lactose" or, alternatively, "Milk sugar". (12) Any other ingredient (e.g., shredded coconut, ground orange peel) that is not incompatible with other ingredients in the food. Dextrose is also a simple sugar and is the name given to sugars Dextrose is D-glucose. Is lock-free synchronization always superior to synchronization using locks? Please include what you were doing when this page came up and the Cloudflare Ray ID found at the bottom of this page. rev2023.3.1.43266. It only takes a minute to sign up. Determined by the availability of fermentable sugars, with monosaccharides being readily fermentable by yeast in most applications. In applications, consideration of both flavor masking and flavor enhancement should be taken into account. Data from Pancoast, H.M., Junk, W.R., 1980. Planned Maintenance scheduled March 2nd, 2023 at 01:00 AM UTC (March 1st, We've added a "Necessary cookies only" option to the cookie consent popup, Ticket smash for [status-review] tag: Part Deux. The $\mathrm{pH}$ of blood is 7.4, a little basic. What molecular features create the sensation of sweetness? (2) Reducing sugar content, section 31.220(a). The flu vaccination is your best protection and will reduce the risk of getting sick with the flu. it an added sugar. Dextrose Equivalents Corn syrups are commonly identified by a measurement called the dextrose equivalent or DE. Table 3 . Masks are required for everyone while in the building. The d-isomer, d-glucose, also known as dextrose, occurs widely in nature, but the l-isomer, l-glucose, does not. Glucose is a It is the percentage of the total solids that have been converted to reducing sugars: the higher the DE, the more sugars and less dextrins are present. Unable to load your collection due to an error, Unable to load your delegates due to an error. 19, 1984; 54 FR 24896, June 12, 1989; 55 FR 8459, Mar. %%EOF Cargill's portfolio of tapioca syrups features a full range of carbohydrate profiles and Dextrose Equivalent (DE) levels plus Certified Organic lines to further enhance your products' label-friendly appeal. Low, normal and high blood sugar/glucose levels can be found in the table below. 301 >14 . 12.1 . You can use this type of sugar for the The theoretical definition of D E is given by: Following are three common sugars (lactose and maltose, dimers of glucose; and sucrose, a dimer of fruct ose and glucose): However, number of reducing Groups are inversely proportional to the molecular weight of solid products (Ref.1 and Ref.2). 19, 1984; 54 FR 24896, June 12, 1989; 58 FR 2886, Jan. 6, 1993; 63 FR 14035, Mar. American Diabetes Association. All starch hydrolysates exert an influence on the crystallization of sweeteners in solution. derived from starches (usually corn). (2) Butter, in a quantity not less than 2 percent by weight of the finished food. In this example the DE is calculated as 100*(180/(180*2-18*1)) = 52. Glucose syrups (from starch) are extremely soluble in water, and the reducing power (dextrose equivalent) of a sample whose moisture and ash content is known affords a measure of the length of the chain of glucose residues. For the most up-to-date version of CFR Title 21, go to the Electronic Code of Federal Regulations (eCFR). 6.1 . The effect of freezing point depression is related to the molecular weight and the effect increases toward the monosaccharide dextrose. On this Wikipedia the language links are at the top of the page across from the article title. How do I withdraw the rhs from a list of equations? [42 FR 14479, Mar. Dextrose Equivalent (DE) In this section At Cargill, we offer the broadest range of food energy options on the market. What does a search warrant actually look like? Cloudflare Ray ID: 7a11a09fa9ba095a Free glucose is measured by the glucose oxidase method. . Please enable it to take advantage of the complete set of features! (1) Lactose content, sections 31.064 to 31.071, "Purity of Lactose, Liquid Chromatographic Method," First Action, 14th Ed. To learn more, see our tips on writing great answers. Impact of cultivation strategy, freeze-drying process, and storage conditions on survival, membrane integrity, and inactivation kinetics of Bifidobacterium longum. $(".price--withoutTax").each(function() { \hline Lpine AFP, de Hilster RHJ, Leemhuis H, Oudhuis L, Buwalda PL, de Vos P. Mol Nutr Food Res. mg/dL: Milligrams per 100 millilitres: Unit for measuring concentration of glucose in the blood in the USA - milligrams per decilitre. beverages, syrups, and sauces, sugar can increase the viscosity, resulting in a (a) Dried glucose sirup is glucose sirup from which the water has been partially removed and conforms to the specifications of 168.120, except that: (1) The total solids content is not less than 90.0 percent m/m when the reducing sugar content (dextrose equivalent), expressed as D-glucose, is not less than 88.0 percent m/m, calculated on a dry basis; or. Following this step, the product is refined again through carbon and ion exchange systems and is evaporated to a dry solids level of 71%. Your current browser may not support copying via this button. Formally known as Dextrose Monohydrate or D-Glucose, dextrose is the most common type of glucose. Whats the Difference Between Dextrose and Table Sugar? The most common type of sugar is called glucose (aka. dextrose, blood sugar, corn sugar). Dextrose is often used in foods as an artificial sweetener or a preservative. Following are three common sugars (lactose and maltose, dimers of glucose; and sucrose, a dimer of fructose and glucose): As indicated by green circles, only lactose and maltose have at least one reducing end remaining while sucrose have none. 0.9% NaCl (Normal Saline Solution, NSS) Normal saline solution (0.9% NaCl) or NSS, is a crystalloid isotonic IV fluid that contains water, sodium (154 mEq/L), and chloride (154 mEq/L). Dextrose equivalent (DE) value is the most common parameter used to characterize the molecular weight of maltodextrins. as in example? }); Stay updated on our latest breakthroughs in research and patient care. Dextrose, on the other hand, is a powder, purer and sweeter. This method can be used for the analysis of starch . 8.1 . The food contains not less than 65 percent soluble sweetener solids by weight and is prepared with or without added water. where $M_\mathrm{glucose}$ is the molecular weight of D-glucose and $M_n$ is the "molecular weight" of syrup solids. doi: 10.1152/ajpregu.1993.264.3.R469. (a) Dextrose monohydrate is purified and crystallized D-glucose containing one molecule of water of crystallization with each molecule of D-glucose. fructose, with fructose being the sweetest sugar of the three). if("serviceWorker" in navigator) { There are several actions that could trigger this block including submitting a certain word or phrase, a SQL command or malformed data. First, select conversion mode. A term used to indicate the degree of hydrolysis of starch into glucose in corn syrup (see syrup, corn). So, why choose Dextrose for your recipes? The result is expressed as DE on a dry-weight basis (AACC International, 1999 ). However, number of reducing Groups are inversely proportional to the molecular weight of solid products (Ref.1 and Ref.2). (1988), which is incorporated by reference in accordance with 5 U.S.C. 2016 Jun 25;144:464-73. doi: 10.1016/j.carbpol.2016.03.004. However, different combinations of sugars can give the same DE value. How can I recognize one? It has an osmolality of 308 mOsm/L and gives no calories. Thx for your answer. Conversion Table for Blood Glucose Monitoring Joslin Education Team People from outside the US may find this table convenient for converting US blood glucose values which are given in mg/dl into values generated by their blood glucose meters, which are generated in mmol/L. 2022 11th Edition Quality Coordinator Guide, Diabetes Care and Education Specialist Resources, Ask the ERP Experts Monthly Q/A Webinar Schedule & Recordings, ERP Reimbursement Symposium, Friday April 28, 2023, Mental Health Provider Diabetes Education Program, Translating the hemoglobin A1c assay into estimated average glucose values. in This method can be used for the analysis of starch . Why was the nose gear of Concorde located so far aft? Next to sweetness, below properties vary with the degree of hydrolysis: Fermentability. 2021 Dec 24;12(2):762-771. doi: 10.1039/d1ra06785k. Input your value (do not include "mg/dl" or "mmol/l") and press calculate. sugar is commonly derived from sugar cane or sugar beets. Reduced viscosity of diluted . https://en.wikipedia.org/w/index.php?title=Dextrose_equivalent&oldid=996756305, Creative Commons Attribution-ShareAlike License 3.0, This page was last edited on 28 December 2020, at 13:03. To see the deviation between theoretical and Lane-Eynon determination, Ref.1 has given following examples: $$\begin{array}{l c r} hbbd``b`Z$/f ${ rBA X) @; The degree of hydrolysis is characterized by the dextrose equivalent (DE), which is a measure of the equivalence of the solids in the syrup to dextrose in the Fehlings titration. Normal values in fasting* healthy adults are: 60-100 mg/dL or 3.3-5.6 mmol/L (1984), p. 584. It is the percentage of the total solids that have been converted to reducing sugars: the higher the DE, the more sugars and less dextrins are present. Clipboard, Search History, and several other advanced features are temporarily unavailable. PRINTED FROM OXFORD REFERENCE (www.oxfordreference.com). Download Table | Dextrose equivalent (DE) and hydrolysis time (t) ratio for each starch. David M. Nathan, Judith Kuenen, Rikke Borg, Hui Zheng, David Schoenfeld, and Robert J. Heine, for the A1c-Derived Average Glucose (ADAG) Study Group. Bookshelf Effect of different dextrose equivalent of maltodextrin on the interactions with anionic surfactant in an isothermal titration calorimetry study. ENDOCRINOLOGY & DIABETES UNIT . dextrose. Dextrose equivalent is defined as "reducing sugars expressed as dextrose and calculated as a percentage of the dry substance." SCOPE The method is applicable to crude and refined corn sugars, corn syrups and all starch hydrolyzates prepared by acid or enzyme conversion and combinations thereof. The standard method of determining the dextrose equivalent is the Lane-Eynon titration, based on the reduction of copper(II) sulfate in an alkaline tartrate solution,[1] an application of Fehling's test. (10) Acidifying, alkalizing, or buffering agents. based on the reference sited. It is also known as dextrose, because it is dextrorotatory (meaning that as an optical isomer is rotates plane polarized light to the right and also an origin for the D designation. console.log("SW Registration Failed! These are largely determined by molecular weight, temperature and the presence of other substances that may lower or raise total solubility and the mobility of molecules of the saccharide e.g. (1984), p. 575. The site is secure. simple sugar and is the type of sugar found in blood. Mono-saccharides (DP1): Simple sugars with only 1 sugar unit, such as glucose (dextrose), fructose and galactose. The .gov means its official. (c) The name of the food is "Dextrose monohydrate" or "Dextrose" or alternatively, "______ sugar monohydrate" or "______ sugar", with the blank to be filled with the name of the food source, for example, "Corn sugar monohydrate" or "Corn sugar". 417 0 obj <>/Encrypt 398 0 R/Filter/FlateDecode/ID[<6C8574AC0ADC8049B199B24AF30EF5D6>]/Index[397 32]/Info 396 0 R/Length 96/Prev 62776/Root 399 0 R/Size 429/Type/XRef/W[1 2 1]>>stream 19, 1982; 49 FR 10103, Mar. Blood glucose typically varies from 4 mmol/L to 6 mmol/L for people without diabetes. Di-saccharides (DP2): Contain 2 sugar units linked to each other by a chemical bond, such as sucrose (=1 glucose and 1 fructose), maltose (2 glucose units), and lactose (1 glucose and 1 galactose). Energy dispersive spectroscopy showed that sodium and chloride were the major ions present in most commercial samples. Glucose syrups above 55 DE are termed high conversion (of starch); of 3555 DE, regular conversion; below 20 DE the products of hydrolysis are maltins or maltodextrins. Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter. (d) The methods of analysis in paragraphs (d)(1), (d)(2), (d)(3), (d)(4), and (d)(5) of this section are to be used to determine whether the food meets the requirements of paragraphs (b)(1), (b)(2), (b)(3), and (b)(4) of this section. Fructose is the primary sugar found in fruit. (a) Cane sirup is the liquid food derived by concentration and heat treatment of the juice of sugarcane (Saccharum officinarum L.) or by solution in water of sugarcane concrete made from such juice. In all glucose polymers, from the native starch to glucose syrup, the molecular chain begins with a reducing sugar, containing a free aldehyde. Novel fibre: Providing energy-yielding metabolites. if ($(this).text() =='$0.00') { Fructose is the Chemistry Stack Exchange is a question and answer site for scientists, academics, teachers, and students in the field of chemistry. ADA is recommending the use of a new term in diabetes management, estimated average glucose, or eAG. Therefore, the molecular mass of a glucose polymer can be calculated by using the formula (180*n - 18*(n-1)) with n the DP (degree of polymerisation) of the glucose polymer. Thus, $\%DE$ of sucrose is zero. However, noncarbohydrate species in some commercial maltodextrin products were found to be in high enough concentration to interfere appreciably with DE measurement. In contrast, amylopectin is a branched polymer that consists of short linear chains of 1060 glucose units joined by -1,4 bonds and -1,6 linked side chains of 1545 glucose units ( Streb and Zeeman, 2012 ). Within this range for common syrups are glucose and fructose (dp1), along with mal t- ose and sucrose (dp2). This avoids accidental switching - which could be fatal. if ($(this).text() =='$0.00') { Its theoretical value is inversely proportional to number average molecular weight (M(n)), providing a theoretical basis for correlations with physical properties important to food manufacturing, such as: hygroscopicity, the glass transition temperature, and colligative properties. The word "sirup" may also be spelled "syrup". It may contain one or more of the optional ingredients provided for in paragraph (b) of this section. (2) When butter is used, as provided for in paragraph (b)(2) of this section, the name of the food may be "Buttered ______", the blank being filled in with the name otherwise prescribed in this paragraph. sucrose will cause the bacterium to lose water via osmosis. When a sweetener provided for in paragraph (b)(1)(i) or (ii) of this section is used it shall constitute not less than 2 percent by weight of the finished food. Sources: These include for example fructose, sucrose, lactose, glucose syrup and invert sugar syrup. HHS Vulnerability Disclosure, Help [42 FR 14479, Mar. While these are all technically sugars and can be used in a For instance, Domino Extra Fine Granulated Sugar can be used as a bulking agent, preservative, flavor Epub 2016 Mar 5. Alternatively, the word "sirup" may be spelled "syrup". C6^A;/~uHb:k$1B'l?o.}QQex)=-E'@MmIDCA;1n7P)?1P%Kf$I 8Z1BJyGV'`yv`8u6_ZP XG Hw{fTk{c+)8]Yqcz/=t. Because different reducing sugars (e.g. corn syrup is a liquid (containing 24% water).