Studies on the retention of volatiles in foods

Part IX. About the micro-and macro- viscosity of carbohydrate solution

Abstract

It is supposed that macro-viscosity is concerned with Brownian diffusion of the volatiles which are insoluble in foods, and micro-viscosity is concerned with molecular diffusion of the soluble volatiles. Meassurements have been made on macro- and microviscosity of aquaous solutions of disaccharides, dextrin and dextran. Macro-viscosity increased with increasing the concentra tion and molecular weight. of carbohydrates. Micro-viscosity increased with elevation of concentration, but no maningfull relationship could be found with molecular weight of carbohydrates. When(C₂H₅)₄NI was used as electrolyte, micro-viscosity of the solution was higher than that of NaCl.