The method specifically concerns predicting regions that interact with glycans containing sialic acid residues. The development of the method started with the qualitative sialic acid binding region SABS score in Table 1 and used in preliminary studies above. Other prediction methods such as that discussed below also address sugars or oligoscharrides in general. Recall, however, that even the sialic acid components comprise a fairly diverse family of sugar types (see Introduction Section 1.3). Also, while described as a Sialic Acid Binding Region Prediction, and this is believed to be the naturally emerging emphasis, it is formally the binding to glycans that contain sialic acids that matters.