Glass transition temperature of glucose, sucrose, and trehalose: An experimental and in silico study

Article Abstract:

Isothermal-isobaric molecular dynamics simulations were used to calculate the specific volume of models of different amorphous carbohydrates (glucose, sucrose, and trehalose) as a function of temperature. The computations of the relative differences between the glass transition temperatures imply that the atomistic molecular dynamics simulations could reproduce trends of [T.sub.g] values in amorphous carbohydrates with high quality.

Pharmaceutical Preparation Manufacturing, Pharmaceutical preparations, Carbohydrates, Molecular dynamics, Glucose, Structure, Dextrose, Trehalose

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Kinetics and thermodynamics of sucrose hydrolysis from real-time enthalpy and heat capacity measurements

Article Abstract:

The real time study of the enthalpy release and heat capacity during the course of HCl-catalyzed hydrolysis of sucrose to fructose and glucose is presented. The effects are mainly due to the change in the configurational and vibrational partition functions as one covalent bond in sucrose breaks to form two molecules, which forms additional hydrogen bonds and change the water's structure in the solution.

Observations, Hydrogen bonding, Hydrogen bonds, Thermodynamics, Hydrolysis

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Fluorescence decay kinetics of solubilized pigment protein complexes from the distal, proximal, and core antenna of photosystem II in the range of 10-277 K and absence or presence of sucrose

Article Abstract:

The decomposition dynamics of chlorophyll (Chl) fluorescence of solubilized pigment protein complexes of the distal, proximal, and core antenna of photosystem II from higher plants are examined. The results are explained as proof for two spectroscopically and dynamically distinct sub-groups that are classified by different rate constants.

Cyclic crudes and intermediates, Synthetic Organic Dye and Pigment Manufacturing, Organic Pigments, Organic Colorants, Chlorophyll

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