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We study the effect of the sugars glucose, trehalose and sorbitol on the reorientation dynamics of water molecules, using polarization-resolved femtosecond infrared spectroscopy. We find that at all sugar concentrations the water dynamics can be described by a single reorientation time constant. With increasing carbohydrate concentration, the water reorientation time constant increases from 2.5 picoseconds to a value of about 15 picoseconds. The slowing down of the water dynamics is strongest for trehalose, followed by glucose and sorbitol.
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Groot et al. (2015) studied this question.
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