Table 2.
Water solubilities and approximate A w values for selected solutes.
| Solute (MW) |
Amount solute (g) | Amount water (g) | % solute | Moles/100 g | A w |
|---|---|---|---|---|---|
| Sucrose (342.3) | 200 | 100 | 66.7 | 0.58 | 0.86 |
| Fructose (180.2) | 200 | 100 | 66.7 | 1.11 | 0.77 |
| Mannose (180.2) | 200 | 100 | 66.7 | 1.11 | 0.77 |
| Ribose (150.1) | 200 | 100 | 66.7 | 1.33 | 0.73 |
| Sorbitol (182.2) | 200 | 100 | 66.7 | 1.10 | 0.77 |
| Maltitol (344.3) | 150 | 100 | 60 | 0.44 | 0.89 |
| Proline (115.1) | 150 | 100 | 60 | 1.30 | 0.74 |
| Rhamnose (164.2) | 100 | 100 | 50 | 0.61 | 0.86 |
| Xylose (150.1) | 100 | 100 | 50 | 0.67 | 0.85 |
| Glycerol (92.1) | 100 | 100 | 50 | 1.09 | 0.77 |
| Urea (60.1) | 100 | 100 | 50 | 1.67 | 0.69 |
| Glycine betaine (117.1) | 64 | 100 | 39.0 | 0.55 | 0.87 |
| Ectoine (142.2) | 57 | 100 | 36.3 | 0.40 | 0.90 |
| NaCl (58.4) | 22 | 78 | 22 | 0.38 | 0.86 |
Values of A w in this table were calculated using the following formula: a w = 1.00/1 + 0.27 n, where n is moles of solute/100 g water.