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.