you need the concentration in ( % ) : if you have to transform it, please go to the Memento On Sugar 1
insert temperature : ( °C ) insert concentration value : in : ( % )

Please take care of decimal numbers: no modification are made to obtain the significant values
No check of "absurd" numbers is made.

Physical Data		Result
refractive index		at 589.3 nm and 20 Celsius degree (values for concentrations bigger than 65% are extrapolated, - reduced accuracy)
surface tension		in nN/m (values for concentrations above 70% and temperatures smaller than 20°C are extrapolated)
pressure of water vapor		in kPa (values for temperatures smaller than 40°C are extrapolated)
osmotic pressure		in MPa
diffusion coefficient		in 10-12 m2/s
specific heat capacity		in kJ/(kg * K) (values for temperatures bigger than 100°C are extrapolated)
specific enthalpy		in kJ/kg (values for temperatures bigger than 100°C are extrapolated )
thermal conductivity		in W/(m * K)
freezing point depression		degree C°
heat of dilution		in kJ/mol

Retrouvez plus de feuilles de calculs dans la partie membre

REFERENCES

Density evaluation of pure sucrose solution is made by a equation valid from 0 to 100°C reported in:
Sugar Technologists Manual; Z. Bubnik, P. Kadlek, D. Urban, M. Bruhns p. 164, Bartens 1995

Relationships for expression of concentration of sucrose in pure water solutions are taken from:
Sucrose solubility; Z.Bubnik and P.Kadlec pp. 101-125 in SUCROSE Properties and Applications, M.Mathlouthi and P. Reiser eds., Blackie Academic & Professional 1995

Evaluation of maximum solubility of pure sucrose solutions is made by the equation proposed by Vavrinecz in 1962 and adopted by 15th Session of ICUMSA in a range of temperature from -13 to 100°C. For temperatures above 100°C another equation, proposed by Smelik et al. in 1970-72, is used. For further information see:
Sucrose solubility; Z.Bubnik and P.Kadlec pp. 101-125 in SUCROSE Properties and Applications, M.Mathlouthi and P. Reiser eds., Blackie Academic & Professional 1995

Evaluation of viscosity of pure sucrose solution is made by an empirical relation found by Genotelle in 1978 that gives 1% of error on the experimental values. For more information see:
Rheological properties of sucrose solutions and suspensions; M.Mathlouthi and J.Génotelle pp. 126-154 in SUCROSE Properties and Applications, M.Mathlouthi and P. Reiser eds., Blackie Academic & Professional 1995

Sugar Technologists Manual : Chemical and Physical Data for Sugar Manufactures and Users; Z. Bubnik, P. Kadlek, D. Urban, M. Bruhns, Bartens 1995

Made by Roberto Gilli