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@ARTICLE{Blanco:9900,
      author       = {Blanco, P. and Wiegand, S.},
      title        = {{S}tudy of the {S}oret {E}ffect in {M}onosaccharide
                      {S}olutions},
      journal      = {The journal of physical chemistry / B},
      volume       = {114},
      issn         = {1520-6106},
      address      = {Washington, DC},
      publisher    = {Soc.},
      reportid     = {PreJuSER-9900},
      pages        = {2807 - 2813},
      year         = {2010},
      note         = {We appreciate many fruitful discussions with Pavel
                      Polyakov, Malte Kleemeier, and Gerd Meier. We thank Stefanie
                      Jacob and Martina Bischop for their help with polarimeter
                      measurements. We are also grateful for very helpful remarks
                      by Stefan Immel. We thank the Department of Education,
                      Universities and Investigation of Basque Government for the
                      grant BFI08188.0. Financial support due to the Deutsche
                      Forschungsgemeinschaft grant Wi 1684 is gratefully
                      acknowledged.},
      abstract     = {We investigated the thermal diffusion behavior of aqueous
                      solutions of monosaccharides with the infrared thermal
                      diffusion forced Rayleigh scattering (IR-TDFRS) setup. As
                      monosaccharides, we studied the three aldohexoses glucose,
                      galactose, and mannose and the two ketohexoses sorbose and
                      fructose. All sugars have the same molecular weight, but
                      their structures differ as well as some physical properties
                      such as viscosity, density, thermal expansion coefficient,
                      and optical rotation. Additionally, we measured the
                      viscosity and the optical rotation of the monosaccharide
                      solutions in the investigated temperature and concentration
                      range. While there is a clear correlation between the
                      structure and the thermal diffusion behavior for alkanes,
                      the situation is much more complicated for the
                      monosaccharides. Nevertheless, as in the case of the
                      alkanes, we find a correlation between the thermal diffusion
                      coefficient with the ratio of the thermal expansion
                      coefficient and the kinematic viscosity. We discuss the
                      physical principles, which connect the thermal diffusion
                      behavior with other thermophysical properties and the
                      structure of the different sugars.},
      keywords     = {Diffusion / Molecular Structure / Monosaccharides:
                      chemistry / Solutions: chemistry / Spectroscopy, Fourier
                      Transform Infrared / Stereoisomerism / Temperature /
                      Viscosity / Monosaccharides (NLM Chemicals) / Solutions (NLM
                      Chemicals) / J (WoSType)},
      cin          = {IFF-7},
      ddc          = {530},
      cid          = {I:(DE-Juel1)VDB787},
      pnm          = {Kondensierte Materie},
      pid          = {G:(DE-Juel1)FUEK414},
      shelfmark    = {Chemistry, Physical},
      typ          = {PUB:(DE-HGF)16},
      pubmed       = {pmid:20136092},
      UT           = {WOS:000274842600031},
      doi          = {10.1021/jp910331a},
      url          = {https://juser.fz-juelich.de/record/9900},
}