Analysis of the solution structure parameter α in the relationship between the molar fraction and the freezing points, and hydration parameter h determined from viscosity and density measurements, for sugar alcohols and related sugars in water.

Abstract

The parameter α was obtained from the molar fraction of solute and the freezing points of sugar alcohols and their related sugars in water. For comparison with this parameter, simple measurement of the hydration parameter h was performed using a capillary viscometer and a density meter. This parameter was calculated from the viscosity B coefficient and the partial molar volume of solute. The viscosity B coefficient was more suitable than the partial molar volume for h calculation, as indicated by the determination coefficients of the linear regression lines. h correlated well with α for various compounds, including sugar alcohols in water, supporting the parameters' theoretical correspondence (α =-h). In addition, the activation energy required for hydration implies that the thermal stability increases with the saccharide molecular weight.