Unique cooperative motion of water-Liquid to glass of aqueous solutions

在温度为80K ~ 300K、频率为1mhz ~ 30ghz的条件下，对各种水溶液进行了宽带介电测量。水溶液的溶质为甘油、丙醇、乙二醇、乙二醇低聚物、果糖、聚合物和蛋白质。所有水溶液在玻璃化转变温度附近均存在由水和溶质分子协同运动引起的初级弛豫和由水分子局部运动引起的次级弛豫。由于水合蛋白、水溶液和范德华液体混合物的性质是相似的，我们将在最后一个系统的研究中获得的理论认识依次转移到另外两个日益复杂的系统。初级过程和次级过程是不可分割或共生的过程。

Broadband dielectric measurements were performed at temperatures between 80K and 300K in the frequency range of 1 mHz-30 GHz for various kinds of aqueous solutions. The solutes introduced for the aqueous solutions were glycerol, propanol, ethylene glycol, ethyleneglycol oligomers, fructose, polymers, and proteins. The primary relaxation originated from cooperative motion of water and solute molecules and the secondary relaxation due to local motion of water molecules were observed at around the glass transition temperature for all the aqueous solutions. Since the properties of hydrated proteins, aqueous solutions, and the mixtures of van der Waals liquids are similar, we transfer the theoretical understanding gained in the study of the last systems sequentially to the two other increasingly more complex systems. The primary and secondary processes are inseparable or symbiotic processes.