No abstract

Trehalose, having a lower free volume in the glassy state due to a more tightly packed molecular structure, is characterized by larger activation energies of alpha-relaxation and experiences a greater effect of temperature on the reduction in the activation energy barrier for viscous flow. The pronounced increase in cooperative motions in sucrose upon annealing at temperatures below (T(g) -50) suggest that even a small excursion in temperature could result in a significant increase in mobility.

Amorphous systems with identical calorimetric T(g) could have significantly different mobility and physical stability as revealed by dielectric spectroscopy. Additive effect on global mobility cannot be a predictor of the effects on local mobility. Additives could also be used to inhibit local mobility.

An increase in local mobility of sucrose brought about by annealing could be negated with an additive.

No abstract