抄録
The low-temperature thermal behavior of alkali metal chloride-sugar aqueous solutions was investigated by differential scanning calorimetry (DSC). Glucose, galactose, mannose and fructose were used as sugar. From the results, in case of NaCl-sugar aqueous solutions, glass transition points (Tg) during warming after cooling were almost the same for the four sugars but crystallization points (Tc) due to devitrification were different. In case of KCl-sugar aqueous solutions, Tg s and Tc s were almost the same.
