Abstract
Viscosity, dielectric permittivity spectra and ultrasonic velocity in the aqueous solutions of trehalose and maltose were measured as a function of their concentration and temperature. The dielectric relaxation and ultrasonic relaxation were observed and were assigned to the structural relaxation. The values of viscosity and relaxation time of trehalose solutions are larger than those of maltose. The differences in the relaxation time for the two saccharides were discussed in terms of the larger hydration number of the trehalose.
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