Abstract
The heats of dilution in water of d-xylose, d-fructose, d-galactose, d-mannose, lactose, and raffinose have been determined calorimetrically at 25°. The calorimetric data, expressed in terms of excess enthalpy, lead to an evaluation of pair- and triplet-interaction coefficients. Osmotic data, where known, permit the analogous coefficients of the excess free energy to be obtained and thence those of the excess entropy. Analysis of the excess functions and comparison with spectroscopic properties permits some qualitative hypotheses to be formulated on the molecular interactions occurring in these solutions.
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