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. © 1980.

Excess enthalpies of aqueous solutions of mono- and oligo-saccharide at 25° / G., Barone; P., Cacace; Castronuovo, Giuseppina; V., Elia. - In: CARBOHYDRATE RESEARCH. - ISSN 0008-6215. - ELETTRONICO. - 91:(1981), pp. 101-111.

Excess enthalpies of aqueous solutions of mono- and oligo-saccharide at 25°

CASTRONUOVO, GIUSEPPINA;
1981

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. © 1980.
1981
Excess enthalpies of aqueous solutions of mono- and oligo-saccharide at 25° / G., Barone; P., Cacace; Castronuovo, Giuseppina; V., Elia. - In: CARBOHYDRATE RESEARCH. - ISSN 0008-6215. - ELETTRONICO. - 91:(1981), pp. 101-111.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11588/489829
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