Partial molar heat capacities and volumes of some mono-, di- and tri-saccharides in water at 298.15, 308.15 and 318.15 K

Partial molar heat capacities and volumes of transfer of some saccharides from water to aqueous urea solutions atT= 298.15 K

“…In continuation of our investigations of the solution behaviour of saccharides, we report here, apparent molar heat capacities φC p and volumes φV of various mono-, di-and trisaccharides in (0.5, 1.0, 1.5 and 3.0) mol · kg −1 aqueous urea solutions at T = 298.15 K. By combining these data with the earlier reported (6) partial molar heat capacities C o p,2 and volumes V o 2 in water, the corresponding partial molar properties of transfer (C o p,2,tr and V o 2,tr respectively) at infinite dilution have been determined. These transfer parameters are interpreted in terms of (solute + cosolute) interactions.…”

“…The hydration characteristics of saccharides (1)(2)(3)(4)(5)(6) and their interactions with electrolytes and nonelectrolytes (7)(8)(9)(10)(11)(12)(13)(14)(15) in aqueous media are of significant biological and thermodynamic importance. It has been widely reported (16)(17)(18)(19)(20)(21)(22) that sugars and polyols act as efficient stabilizing agents for proteins/enzymes because of their ability to enhance the structure of water.…”

Apparent molar volumes and apparent molar heat capacities of aqueous d-glucose and d-galactose at temperatures from 278.15 K to 393.15 K and at the pressure 0.35 MPa

“…Fundamental thermodynamic information is important to select reaction conditions of industrial processes such as enzymatic conversion of biomass to useful chemicals (1) and to understand specific interactions in biomolecular recognition. (2) In spite of the need, there is relatively little enthalpy, heat capacity, and volume information available for aqueous solutions of saccharides as functions of temperature, pressure, and concentration.…”

Interaction Between Some Monosaccharides and Aspartic Acid in Dilute Aqueous Solutions

“…Strong hydration can weaken or even prevent associate formation. However, according to literature data on volumetric properties [13], g xx [14], and the viscosity B-coefficient [15], the extent of hydration decreases in the following order: glucose > fructose > galactose.…”