For the saccharides mixture (B), we collected 1374 data sets autonomously, of which 1000 (73%) were successfully identified as having one of the unit cells in the mixture. This was a substantial increase in success rate from 47% in mixture A to 73% in mixture B. As with Mixture A, the remaining 27% either did not diffract well possibly due to hydration, or originated from crystal clumps or were not crystalline to begin with. Importantly, all components of the mixture could be identified and for most the composition was determined within a 2% error. Only two compounds, L-Ascorbic acid and D-Trehalose dihydrate, demonstrated larger errors of 5.1% and 7.2%, respectively. Although the reason for these discrepancies is not known, it was noted in other work that crystals from a few compounds seem to have a tendency to lose their diffraction properties upon grinding (personal communication) . We speculate that this could be linked to variations in crystal water or hygroscopic properties of the compound. The carboxylic group of citric acid is slightly hygroscopic (can attract the equivalent of one water per molecule in equilibrium in), while D-Trehalose already contains crystalline water, whereas many sugar compounds are less hygroscopic. However, we also note that deviations in the ratios of the constituents of the mixtures analyzed may come from differences in the size distributions of the sample crystals after grinding, and damages to the crystals during sample preparation. It is also likely that materials adhere differently to the grid, and this could also lead to minor errors. Overall, using MicroED in an automatic setting, only one grid containing the mixture was prepared and mounted, from which after processing the relative ratios could be derived (Figure ; Table in Supplementary Information).