1. A carbohydrate blend comprising from 55% by weight to 65% by weight glucose provided at least in part by glucooligosaccharides and from 35% by weight to 45% by weight fructose, wherein at least 90% by weight of the glucooligosaccharides comprise a structure having between three and seven degrees of saccharide polymerization, or wherein about 20-30% by weight of the glucose is provided by polysaccharides having a degree of polymerization of eleven degrees or greater; and an electrolyte source comprising sodium and potassium; wherein the carbohydrate blend is resistant to hydrolysis such that, when mixed with water to produce a solution comprising water and 6% by weight of the carbohydrate blend, the blend provides a solution with an initial measured osmolality in the range of 230-260 mOsmkg immediately after production and the solution has a stored measured osmolality after storage of the solution for twenty weeks after production that does not increase by more than 5% when compared to the initial measured osmolality.
2. The carbohydrate blend of claim 1, wherein the carbohydrate blend comprises carbohydrates selected from the group consisting of sucrose, leucrose, trehalose, glactose, isomaltulose, dextrose, maltodextrin, corn syrup solids and combinations thereof.
3. The carbohydrate blend of claim 1, wherein the structure of the glucooligosaccharides has an initial \u03b1-(1,4) glucose-to-glucose linkage followed by alternating \u03b1-(1,3) glucose-to-glucose linkages and \u03b1-(1,6) glucose-to-glucose linkages.
4. The carbohydrate blend of claim 1, wherein the glucose is provided at least in part by glucooligosaccharides and polysaccharides, and wherein at least 90% by weight of the glucooligosaccharides comprise a structure having between three and seven degrees of saccharide polymerization and about 20-30% by weight of the glucose is provided by polysaccharides having a degree of polymerization of eleven degrees or greater.
5. A beverage composition comprising water; an electrolyte source comprising sodium and potassium; and from 4% by weight to 10% by weight of a carbohydrate blend, the carbohydrate blend comprising from 55% by weight to 65% by weight glucose provided at least in part by glucooligosaccharides and from 35% by weight to 45% by weight fructose, wherein at least 90% by weight of the glucooligosaccharides comprise a structure having between three and seven degrees of saccharide polymerization, or wherein about 20-30% by weight of the glucose is provided by polysaccharides having a degree of polymerization of eleven degrees or greater; wherein the beverage composition has an initial measured osmolality in the range of 230-260 mOsmkg immediately after preparation of the composition and the beverage composition has a stored measured osmolality after storage for twenty weeks after production that does not increase by more than 5% when compared to the initial measured osmolality.
6. The beverage composition of claim 5, further comprising at least one component selected from the group consisting of edible acids, coloring agents and flavoring agents.
7. The beverage composition of claim 6, wherein the carbohydrate blend comprises carbohydrates selected from the group consisting of sucrose, leucrose, trehalose, glactose, isomaltulose, dextrose, maltodextrin, corn syrup solids and combinations thereof.
8. The beverage composition of claim 5, wherein the structure of the glucooligosaccharides has an initial \u03b1-(1,4) glucose-to-glucose linkage followed by alternating \u03b1-(1,3) glucose-to-glucose linkages and \u03b1-(1,6) glucose-to-glucose linkages.
9. The beverage composition of claim 5, comprising 6% by weight of the carbohydrate blend.
10. The beverage composition of claim 5, wherein the electrolyte source further comprises at least one electrolyte selected from the group consisting of magnesium, calcium, chloride.
11. The beverage composition of claim 10, comprising about 0.01% by weight to about 0.04% by weight of potassium; about 0.01% by weight to about 0.02% by weight of magnesium; about 0.001% by weight to about 0.003% by weight of calcium; and about 0.02% by weight to about 0.03% by weight of chloride.
12. The beverage composition of claim 5 wherein the glucose is provided at least in part by glucooligosaccharides and polysaccharides, and wherein at least 90% by weight of the glucooligosaccharides comprise a structure having between three and seven degrees of saccharide polymerization and about 20-30% by weight of the glucose is provided by polysaccharides having a degree of polymerization of eleven degrees or greater.
13. A beverage composition comprising water; an electrolyte source comprising sodium and potassium; and from 4% by weight to 10% by weight of a carbohydrate blend, the carbohydrate blend comprising from 55% by weight to 65% by weight glucose provided at least in part by corn syrup solids comprising glucooligosaccharides and polysaccharides, and wherein about 20-30% by weight of the glucose is provided by polysaccharides having a degree of polymerization of eleven degrees or greater, and from 35% by weight to 45% by weight fructose; wherein the beverage composition has an initial measured osmolality in the range of 230-260 mOsmkg immediately after preparation of the composition and the beverage composition has a stored measured osmolality after storage for twenty weeks after production that does not increase by more than 5% when compared to the initial measured osmolality.
14. The beverage composition of claim 13, further comprising at least one component selected from the group consisting of edible acids, coloring agents and flavoring agents.
15. The beverage composition of claim 13, wherein the electrolyte source further comprises at least one electrolyte selected from the group consisting of magnesium, calcium, chloride.
16. The beverage composition of claim 13, wherein at least 90% by weight of the glucooligosaccharides comprise a structure having between three and seven degrees of saccharide polymerization.
The claims below are in addition to those above.
All refrences to claim(s) which appear below refer to the numbering after this setence.
What is claimed is:
1. A method of processing a wafer comprising:
a supplying step of supplying a specific amount of a processing solution on a wafer by spraying the processing solution from a first end of a nozzle;
a sucking-backstep, after the supplying step, of sucking back a solution surface of the processing solution remaining in the nozzle to a second end side of the nozzle by aspirating the remaining processing solution to the second end side;
a soaking step, after the sucking-back step, of soaking the first end of the nozzle into a fluid; and
an aspirating step, after the soaking step, of aspirating the processing solution remaining in the nozzle to the second end side to aspirate a specific amount of the fluid into the first end of the nozzle for further sucking back the solution surface of the processing solution to the second end side, thus the solution surface of the processing solution being not touching the fluid.
2. The method of processing a wafer according to claim 1, wherein the sucking-back step includes a step of sucking back the solution surface of the processing solution in the nozzle to aspirate gas evaporated from the fluid and the aspirating step includes a step of aspirating the specific amount of the fluid into the first end of the nozzle, thus the solution surface of the processing solution being not touching the fluid due to the evaporated gas intervening between the solution surface of the processing solution and the fluid.
3. The method of processing a wafer according to claim 1 further comprising a step, after the sucking-back step but before the soaking step, of aspirating an insoluble liquid, that is insoluble in the coating solution and the fluid, into the nozzle, the aspirating step including a step of aspirating the specific amount of the fluid into the first end of the nozzle, thus the solution surface of the processing solution being not touching the fluid due to the insoluble liquid intervening between the solution surface of the processing solution and the fluid.
4. The method of processing a wafer according to claim 1 further comprising a step of discharging the fluid from the first end of the nozzle before spraying the processing solution onto a next wafer to be processed.
5. The method of processing a wafer according to claim 3 further comprising a step of discharging the fluid and the insoluble liquid from the first end of the nozzle before spraying the processing solution onto a next wafer to be processed.
6. The method of processing a wafer according to claim 1 further comprising a step of moving the fluid aspirated into the nozzle forward and backward in the first end of the nozzle.
7. The method of processing a wafer according to claim 1, wherein the fluid is a solvent for the processing solution.
8. The method of processing a wafer according to claim 1 further comprising a step of washing an outer wall of the nozzle.
9. The method of processing a wafer according to claim 8, wherein the washing step includes a step of supplying a solvent for the processing solution to the outer wall of the nozzle to wash the outer wall.
10. The method of processing a wafer according to claim 8, wherein the washing step includes a step of spraying nitrogen gas to the outer wall of the nozzle to wash the outer wall.
11. The method of processing a wafer according to claim 1 further comprising a step of measuring a period or a specific number of times for soaking the first end of the nozzle into the fluid, or a dielectric constant of the fluid, for replacements of the liquid.