A group of oligosaccharides called Schardinger dextrins can be isolated from Bacillus macerans when the bacillus is grown on a medium rich in amylose. These oligosaccharides are all nonreducing. A typical Schardinger dextrin undergoes hydrolysis when treated with an acid or an α-glucosidase to yield six, seven, or eight molecules of d-glucose. Complete methylation of a Schardinger dextrin followed by acid hydrolysis yields only 2, 3, 6-tri-O-methyl-D-glucose. Propose a general structure for a Schardinger dextrin.