2. Freeze-Thawing Behavior of Alkali Metal Chloride-Sugar Aqueous Solutions : Comparison of Glucose, Galactose, Mannose, Fructose(the 46th Annual Meeting)

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  • MOTEGI Akihito
    Department of Biosciences, Faculty of Science and Engineering, Teikyo University of Science and Technology
  • KAJIWARA Hideki
    Department of Biosciences, Faculty of Science and Engineering, Teikyo University of Science and Technology
  • KAJIWARA Kazuhito
    Department of Biosciences, Faculty of Science and Engineering, Teikyo University of Science and Technology

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  • 2. アルカリ金属塩化物-糖水溶液の凍結融解挙動 : グルコース,ガラクトース,マンノース,フルクトースの比較検討(平成12年度第46回低温生物工学会研究報告)
  • アルカリ金属塩化物-糖水溶液の凍結融解挙動--グルコース,ガラクトース,マンノース,フルクトースの比較検討
  • アルカリ キンゾク エンカブツ トウ スイヨウエキ ノ トウケツ ユウカイ キョドウ グルコース ガラクトース マンノース フルクトース ノ ヒカク ケントウ

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The low-temperature thermal behavior of alkali metal chloride-sugar aqueous solutions was investigated by differential scanning calorimetry (DSC). Glucose, galactose, mannose and fructose were used as sugar. From the results, in case of NaCl-sugar aqueous solutions, glass transition points (Tg) during warming after cooling were almost the same for the four sugars but crystallization points (Tc) due to devitrification were different. In case of KCl-sugar aqueous solutions, Tg s and Tc s were almost the same.

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