We study the effect of the sugars glucose, trehalose and sorbitol on the reorientation dynamics of water molecules, using polarization-resolved femtosecond infrared spectroscopy. We find that at all sugar concentrations the water dynamics can be described by a single reorientation time constant. With increasing carbohydrate concentration, the water reorientation time constant increases from 2.5 picoseconds to a value of about 15 picoseconds. The slowing down of the water dynamics is strongest for trehalose, followed by glucose and sorbitol.

RSC
Y.L.A. Rezus (Yves)
dx.doi.org/10.1039/c4cp05431h
Phys. Chem. Chem. Phys.
Ultrafast Spectroscopy

Groot, C.C.M, & Bakker, H.J. (2015). A femtosecond mid-infrared study of the dynamics of water in aqueous sugar solutions. Phys. Chem. Chem. Phys., 17(13), 8449–8458. doi:10.1039/c4cp05431h