Solvated oligosaccharides a -d (Figure ) were modelled using the Glycam06j-1 and TIP3P force fields for the sugars and water respectively. Each oligosaccharide was built and then solvated in an octahedral water box with solvent molecules placed up to a minimum of 12 Å away using the leap module in AmberTools14. Sodium ions were added to neutralize the solute charge where appropriate.