Studies on the isothermal crystallization of D-glucose and cellulose oligosaccharides by differential scanning calorimetry.
Isothermal crystallization from the glassy state of D-glucose and cellulose oligosaccharides (e.g., cellobiose, cellotriose, and cellotetraose) has been studied by differential scanning calorimetry. The crystallization of amorphous D-glucose and oligosaccharides was very difficult in the absence of traces of water. Amorphous cellobiose and cellotetraose crystallized far more rapidly than amorphous D-glucose and cellotriose. The activation energy for the crystallization of cellobiose and cellotetraose was approximately 10-12 kJ. mol(-1), while that for D-glucose and cellotriose was approximately 1-2 kJ. mol(-1). An odd-even effect seemed to be associated with the crystallization process of these saccharides.
D002151:Calorimetry; D002482:Cellulose; D003460:Crystallization; D005947:Glucose; D007700:Kinetics; D009844:Oligosaccharides; D013696:Temperature; D013816:Thermodynamics
D009844:Oligosaccharides; D002482:Cellulose; D005947:Glucose