Answers are grounded in this paper and cite their sources.
Glass transition temperatures (Tg) for sucrose, trehalose, and water have been determined by numerous studies in the past. Literature values appear to be fairly scattered and compromise the applicability of the Gordon–Taylor equation for aqueous solutions. This work deals with the effect of the sample history and heating process on the Tg values. Consistent estimates for the glass transition temperature of both disaccharides in aqueous solution can be made from these observations.
No takes yet. Share an insight, caveat, or question.
G.A. Frank (2007) studied this question.
Synapse has enriched 10 related papers. Consider them for comparative context: