Table 6. Glucose content in solid residues determined using HPLC (g based on 100 g of initial oven-dried raw materials)

Temp. (°C)	Unpret.	120	130	140	150	160	170	180
WIS (g)	100.0	92.1 ± 0.1	83.1 ± 1.0	75.6 ± 1.5	60.0 ± 1.2	51.9 ± 1.9	44.1 ± 1.6	40.0 ± 0.6
Glucose in WIS (g)1)	46.8 ± 0.3	47.2 ± 0.8	45.2 ± 1.0	45.6 ± 0.5	44.3 ± 0.2	44.0 ± 0.3	42.2 ± 0.2	39.3 ± 0.2
Glucose after EH (g)2)	8.4 ± 0.2	7.6 ± 0.1	15.1 ± 0.1	26.7 ± 0.3	43.8 ± 0.6	44.0 ± 0.0	42.2 ± 0.2	39.3 ± 0.4

Glucose content (g) of the solid residues before enzymatic hydrolysis.
Glucose content (g) determined using HPLC after enzymatic hydrolysis.
HPLC: high-performance liquid chromatography, WIS: water-insoluble solid residue, EH: enzymatic hydrolysis.