Diffusion constants of a maltosaccharide series
Diffusion constants of a maltosaccharide series
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麦芽糖系列的扩散常数
DOI：
10.1002/pol.1963.100010218
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发表时间：
1963
期刊：
影响因子：
--
通讯作者：
C. Sterling
中科院分区：
文献类型：
--
作者：
M. Bourne;C. Chichester;C. Sterling
以~（14）C标记淀粉为原料，制备了从葡萄糖到麦芽六糖的一系列麦芽糖醇。自和积分扩散系数进行了测量，在稀溶剂和浓溶剂。这些系数与聚合度的对数或多或少呈线性关系，这可能是由于分子的不对称性。20%蔗糖比20%玉米糖浆的粘度大得多，但摩尔浓度大致相同。
A series of maltosaccharides, from glucose through maltohexaose, was prepared from starch labeled with 14C. Self and integral diffusion coefficients were measured in dilute and in concentrated solvents. The coefficients were related more or less rectilinearly with the logarithm of degree of polymerization, presumably because of molecule asymmetry. A greater diminution in the coefficient occurred in 20% sucrose than in 20% corn syrup of approximately equal molarity but considerably greater viscosity.