Abstract
A thermodynamic approach is presented to describe the compositional dependence of the glass transition in amorphous systems with strong molecular interactions due to hydrogen bonds. Such systems form temporary molecular clusters. In result, a generalized Gordon Tayler equation is derived. It is shown that the factor k is related to the molecular interactions. This factor is linked to the average number of molecules that form a preferred sized cluster. This model is tested for carbohydrate mixtures and various sugar-water solutions.
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