Analysis of hydration parameter for sugars determined from viscosity and its relationship with solution parameters.

The hydration parameter h was obtained from the viscosity B-coefficients and the partial molar volume of solute, V2, for various sugars and urea in aqueous solutions. The parameter h showed a good correlation with the parameter α, determined from the activity coefficient of water, representing the solute-solvent interaction. The parameter h also showed a good correlation with the number of equatorial-OH groups (e-OH) for sugars, suggesting that the sugar molecules with the higher e-OH fit more to the water-structure. From the temperature dependence of the parameter h (dh/dT), the negative dh/dT for sugars suggested their water-structure making activity while the positive dh/dT for urea corresponded to its structure breaking effect. From the Arrhenius plot, the activation energy for h, Ea, was determined to be as low as 10 kJ/mol for disaccharides suggesting the stable hydration structure. The Ea increased with a decrease in molecular weight for sugars.