Abstract
The freezing of aqueous solutions of carbohydrates has been studied using differential scanning calorimetry. The reduction in the molar heat of fusion of water is attributed to the nonfreezing of a proportion of the water in the presence of the dissolved carbohydrate. The effects of concentration and molecular weight have been investigated.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
A. Einstein,Ann Phys. Lpz. 19, 289 (1906).
A. W. Pryor and R. Roscoe,Proc. Phys. Soc. (B) 67, 70 (1954).
M. J. Tait, A. Suggett, F. Franks, S. Ablett, and P. A. Quickenden,J. Solution Chem. 1, 131 (1972).
G. Scatchard,J. Am. Chem. Soc. 43, 2406 (1921).
H. Shiio,J. Am. Chem. Soc. 80, 70 (1958).
H. H. G. Jellinek and S. Y. Fok,Kolloid-Z. 220, 122 (1967).
S. R. Hoover and E. F. Mellon,J. Am. Chem. Soc. 72, 2562 (1950).
G. N. Ling, C. Miller, and M. M. Ochsenfeld,Ann. N.Y. Acad. Sci. 204, 6 (1973).
D. Rasmussen and B. Luyet,Biodynamica 10, 319 (1969).
D. Chapman, R. M. Williams, and B. D. Ladbrooke,Chem. Phys. Lipids 1 445 (1967).
T. Moran,Proc. Roy. Soc. A135, 411 (1932).
J. Kuprianoff,Fundamental Aspects of the Freeze-Drying of Foodstuffs (SCI, London, 1958), p. 14.
J. Rothwell and M. M. Palmer,Dairy Ind. 30, 107 (1965).
I. Kuntz, T. S. Brassfield G. D. Law, and G. V. Purcell,Science 163, 1329 (1969).
R. H. Stokes and R. A. Robinson,J. Phys. Chem. 70, 2126 (1966).
M. Ihnat, A. Szabo, and D. A. I. Goring,J. Chem. Soc. (A), 1500 (1968).
M. A. Kabayama and D. Patterson,Can. J. Chem. 36, 563 (1958).
G. N. Ling, inWater and Aqueous Solutions, R. A. Horne, ed. (Wiley, New York, 1972), p. 684.
Natural Plant Hydrocolloids, A.C.S. No. 11 (American Chemical Society, Washington, 1954), pp. 47, 52.
K. A. Hyde and J. Rothwell,Ice Cream (Longman, 1973), p. 48.
F. E. Harris and S. A. Rice,J. Phys. Chem. 58, 733 (1954).
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
Biswas, A.B., Kumsah, C.A., Pass, G. et al. The effect of carbohydrates on the heat of fusion of water. J Solution Chem 4, 581–590 (1975). https://doi.org/10.1007/BF00643380
Received:
Revised:
Issue Date:
DOI: https://doi.org/10.1007/BF00643380