Figure 3.

Computed (a) shear viscosities and (b) thermodynamic factors for water–sucrose mixtures as a function of the mass fraction of sucrose at 298 K and 1 atm. The properties are computed based on the GLYCAM06 force field²² (blue circles) and a modified GLYCAM force field as proposed by Lay et al.¹⁵ (red squares), in which some of the LJ sugar–sugar interactions are modified. The SPC/Fw water model was used.³⁵ Lines represent (a) experimental shear viscosities (solid,⁸⁰ dashed⁸¹) and (b) thermodynamic factors (solid,⁸² dashed⁸³). Error bars indicate 95% confidence intervals. No error bars are reported for the thermodynamic factors.