Temperature dependence of the shape of the cellodextrins in aqueous solution

Abstract

Intrinsic viscosities of the cellodextrins, cellobiose to cellohexaose, were measured in aqueous solution at temperatures from 25 to 70 °C. Axial ratios were determined using the Einstein–Simha viscosity relation and the computational methods developed previously. The results showed that the oligomers are fully extended over this temperature range and that the negative temperature coefficients of the intrinsic viscosities are caused by the dehydration of the molecules with increasing temperature.