Abstract
The diffusion coefficients of deoxyribose and ribose in water were measured at 25°C. The Stokes-Einstein relation for mono-, di-, and tri-saccharides are discussed. The diffusion coefficient at infinite dilution Do for deoxyribose was the largest among these sugars. It appears that the deoxyribose breaks local water structure but the ribose hardly affects the structure. Do correlates well with the mean number of e-OH groups in the sugar molecule. It is suggested that the mean number of e-OH groups is a good parameter to describe the properties of sugar hydration.
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Uedaira, H., Uedaira, H. Sugar-water interaction from diffusion measurements. J Solution Chem 14, 27–34 (1985). https://doi.org/10.1007/BF00646727
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DOI: https://doi.org/10.1007/BF00646727