Abstract
Effects of various sugars and polyols such as ethylene glycol, glycerin, ribose, glucose, fructose, mannose, galactose, sucrose, maltose, raffinose on the gel-sol transition of agarose gels are studied by differential scanning calorimetry. Melting temperature T m, and setting temperature T s shift to lower temperatures by the addition of polyols and ribose. All the other sugars examined in this study shift T m and T s to higher temperatures. The shift of T m and t s to higher temperatures is explained by the increase of the number of zippers created by hydrogen bonds between hydroxyl groups in sugars and agarose. The shift of T m and T s is linearly related to the dynamic hydration number or the number of equatorially attached hydroxyl groups in sugars or polyols.
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