The Viscosity of Undercooled Liquid Glucose

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Abstract
The viscosities of undercooled liquid glucose have been extensively studied by three very different methods. Between 145° and 80° about eighty determinations have been made by the falling sphere method; between 80° and 32° seventy‐five determinations have been carried out by a concentric cylinder method; and between 34° and 22° thirty samples have been measured by a cylinder torsion method. A series of ``best values,'' ranging from 5.6 poises at 145° to 9.1(10)13 poises at 22°C, have been tabulated from these results. They represent ``true'' viscosities and not plasticities. That the viscosities of the glucose depend very much upon the history of the sample and its mode of preparation has been shown by several experiments. From a consideration of the variation of the viscosity with the reciprocal of the absolute temperature some ``disorientation'' energy values have been derived. These are much larger than the formal heat of fusion of glucose and indicate considerable association.

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