. Author manuscript; available in PMC: 2011 Oct 7.

Published in final edited form as: J Phys Chem B. 2010 Oct 7;114(39):12501–12507. doi: 10.1021/jp105549s

Table 5.

Translational diffusion constants (D₀ ; 10⁻⁶ cm²/s) at 25 °C for glucose and assorted disaccharides from experiment and a hydrodynamic bead model with no bound water, and with bound water (<N_b>) based on energy cutoffs (E_cut), and the solvent accessible surface area (SASA; Å²).

		No hydration		Energy-based hydration level
Sugar	D_EXPT	<D>	<SASA>	<D>_E	E_cut/k_BT	<N_b>
glucose	6.75^a	10.72	386	6.80	−3.6	5.3
Maltose	5.20^b	7.59	564	5.18	−3.6	8.8
trehalose	5.08^c	7.57	571	5.06	−3.4	9.9
melibiose	4.89^c	7.51	578	4.89	−3.1	11.6

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