VISCOSITY OF AQUEOUS SOLUTIONS OF SACCHARIDES.
 
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Pol. J. Food Nutr. Sci. 1998;48(2):171–180
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ABSTRACT
Concentration and temperature effects upon the viscosity of aqueous solutions of various mono- (D-glucose, D-fructose, L-rhamnose) and di-saccharides (sucrose, maltose, lactose) as well as some of their two-component blends were recognized. Intrinsic viscosities determined for these solutions provided an insight into such details of the structure of solutions as structure of mers and bulk of the sugar hydrates. Parameters of linear equations < η > = a c + b where < η > and c are reduced viscosity and concentration, respectively, were determined. Irrespective of temperature (20,40 and 600C) and composition, the viscosity of aqueous solutions of disaccharide blended with monosaccharide significantly increased with concentration. However, the resulting viscosities were always lower than these for corresponding aqueous monosaccharide solutions. Viscosity of aqueous solutions of disaccharide blends were practically concentration independent.
ISSN:1230-0322