% IMPORTANT: The following is UTF-8 encoded.  This means that in the presence
% of non-ASCII characters, it will not work with BibTeX 0.99 or older.
% Instead, you should use an up-to-date BibTeX implementation like “bibtex8” or
% “biber”.

@ARTICLE{Kishikawa:21881,
      author       = {Kishikawa, Y. and Shinohara, H. and Maeda, K. and Nakamura,
                      Y. and Wiegand, S. and Kita, R.},
      title        = {{T}emperature dependence of thermal diffusion for aqueous
                      solutions of monosaccarides, oligosaccharides, and
                      polysaccharides},
      journal      = {Physical Chemistry Chemical Physics},
      volume       = {14},
      issn         = {1463-9076},
      address      = {Cambridge},
      publisher    = {RSC Publ.},
      reportid     = {PreJuSER-21881},
      pages        = {10147 - 10153},
      year         = {2012},
      note         = {The authors are indebted to Jan Dhont for his kind help and
                      to Gerhard Meier for correction reading. The technical
                      support of Hartmut Kriegs is appreciated. The sample
                      donation by Hayashibara co. is acknowledged. This work is
                      partially supported by Deutsche Forschungsgemeinschaft
                      (grant Wi 1684) and by the Ministry of Education, Science,
                      Sports and Culture, Japan (Grant-in-Aid for Scientific
                      Research).},
      abstract     = {We studied the thermal diffusion behavior for binary
                      aqueous solutions of glucose, maltotriose, maltohexaose,
                      pullulan, and dextran by means of thermal diffusion forced
                      Rayleigh scattering (TDFRS). The investigated saccharides
                      with molar masses between 0.180 and 440 kg mol(-1) were
                      studied in the temperature range between 15 and 55 °C. The
                      thermal diffusion coefficient D(T) and the Soret coefficient
                      S(T) of all solutions increase with increasing temperature.
                      For maltohexaose and the polymers the thermal diffusion
                      coefficient changes sign from negative to positive with
                      increasing temperature, whereas glucose and maltotriose show
                      only positive values in the entire investigated temperature
                      range. While we were able to find a master curve to describe
                      the temperature dependence of D(T), we were not able to find
                      a similar expression for S(T). This comprehensive study
                      allows for the first time the determination of the
                      interaction parameters for the polymer and the solvent
                      within the theoretical framework suggested by Würger [Phys.
                      Rev. Lett., 2009, 102, 078302].},
      keywords     = {J (WoSType)},
      cin          = {ICS-3},
      ddc          = {540},
      cid          = {I:(DE-Juel1)ICS-3-20110106},
      pnm          = {BioSoft: Makromolekulare Systeme und biologische
                      Informationsverarbeitung},
      pid          = {G:(DE-Juel1)FUEK505},
      shelfmark    = {Chemistry, Physical / Physics, Atomic, Molecular $\&$
                      Chemical},
      typ          = {PUB:(DE-HGF)16},
      pubmed       = {pmid:22735314},
      UT           = {WOS:000305965200010},
      doi          = {10.1039/c2cp41183k},
      url          = {https://juser.fz-juelich.de/record/21881},
}