Fructose

Fructose osmotic pressure vs. molality at 25 degrees Celsius
Osmolal = 0.01059*m^3 - 0.03173*m^2 + 1.02147*m

References
Unpublished data measured using a VAPRO 5520 Wescor osmometer. Please cite: https://scholars.huji.ac.il/danielharries/book/osmotic-stress-data.

Molality	Osmolality
0.08702	0.087
0.13846	0.137
0.25132	0.248
0.26179	0.254
0.48056	0.48
0.52441	0.53167
0.70922	0.712
0.78489	0.799
0.95416	0.95767
1.06059	1.06967
1.21425	1.209
1.32562	1.32
1.47786	1.47167
1.56531	1.5615
1.77691	1.77067
1.83593	1.82367
2	2.01933
2.03483	2.02933

Galactose

Galactose water activity and osmotic pressure

References

Please cite the following references when using this data.

Olgenblum, Gil I., Neta Carmon, and Daniel Harries. "Not always sticky: Specificity of protein stabilization by sugars is conferred by protein–water hydrogen bonds." Journal of the American Chemical Society 145, no. 42 (2023): 23308-23320. https://doi.org/10.1021/jacs.3c08702.

1) Galactose water activity and its temperature dependance

molality	15°C	20°C	25°C	45°C
0.30271	0.995	0.995	0.9941	0.995
0.60315	0.9891	0.9896	0.9887	0.9887
0.89884	0.9835	0.9843	0.9839	0.9842
1.20129	0.977	0.9779	0.9778	0.9792
1.50826	0.9706	0.9725	0.9723	0.9736
1.80669	0.9649	0.9675	0.9672	0.9676
2.09971	0.9586	0.9607	0.962	0.9618
2.40341	0.9536	0.95535	0.9562	0.9564

2) Galactose osmotic pressure

molality	Osmolality, Osmolal
0.303	0.299
0.603	0.607
0.899	0.905
1.201	1.213
1.508	1.516
1.807	1.811
2.01	2.146

Glucose

References

Please cite the following references when using this data.

Olgenblum, Gil I., Neta Carmon, and Daniel Harries. "Not always sticky: Specificity of protein stabilization by sugars is conferred by protein–water hydrogen bonds." Journal of the American Chemical Society 145, no. 42 (2023): 23308-23320. https://doi.org/10.1021/jacs.3c08702.

1) Glucose water activity and its temperature dependance

Measured using a AquaLab 4TE Dew pointWater Activity Meter.

molal	15°C	25°C	45°C
0.59902	0.99	0.989	0.9898
1.20166	0.977	0.9786	0.979
1.80089	0.9662	0.9684	0.967
2.39899	0.9527	0.957	0.9554
2.99517	0.9418	0.9441	0.9425
3.5745	0.9302	0.932	0.9315
4.19736	0.9192	0.92	0.919
4.78534	0.9084	0.9065	0.905

2) Glucose osmotic pressure

Measured using a VAPRO 5520 Wescor osmometer.

molality	Osmolality, Osmolal
0.246	0.243
0.493	0.495
0.74	0.751
0.982	0.987
1.251	1.25
1.502	1.505
1.78	1.789
2.053	2.046

3) Glucose osmotic pressure vs. molality at 25 degrees Celsius

Osm = -0.00387*m^3 + 0.01766*m^2 + 0.99500*m

Unpublished data measured using a VAPRO 5520 Wescor osmometer.

Molality	Osmolality
0.08582	0.08333
0.13655	0.135
0.14948	0.146
0.19161	0.186
0.24568	0.24067
0.24808	0.23633
0.24928	0.24233
0.27879	0.27367
0.38785	0.385
0.46696	0.4745
0.49975	0.49933
0.50421	0.511
0.50668	0.51033
0.69397	0.7
0.75605	0.774
0.77874	0.78833
0.82951	0.82733
0.94189	0.948
1.00376	1.01767
1.01348	1.02867
1.1937	1.19967
1.24775	1.26333
1.26097	1.27733
1.47712	1.482
1.49286	1.51667
1.51236	1.534
1.76153	1.77
1.76395	1.79
1.76929	1.80033
2	2.03333
2.0007	2.034

Sorbitol

Sorbitol water activity and osmotic pressure

References

Please cite the following references when using this data.

Olgenblum, Gil I., Neta Carmon, and Daniel Harries. "Not always sticky: Specificity of protein stabilization by sugars is conferred by protein–water hydrogen bonds." Journal of the American Chemical Society 145, no. 42 (2023): 23308-23320. https://doi.org/10.1021/jacs.3c08702.

1) Sorbitol water activity and its temperature dependance

molal	15°C	25°C	45°C
0.59885	0.989	0.9892	0.9893
1.20087	0.978	0.9788	0.9794
1.80492	0.967	0.9685	0.9687
2.39694	0.958	0.9574	0.9575
3.01027	0.946	0.9462	0.9459
3.58469	0.936	0.9349	0.9338
4.16801	0.9233	0.9237	0.923
4.79054	0.9124	0.9112	0.9101

2) Sorbitol osmotic pressure

molality	Osmolality, Osmolal
0.3	0.294
0.599	0.593
0.904	0.894
1.201	1.18
1.37	1.338
1.805	1.762
2.094	2.045
1.603	1.788

Sucrose

References

Please cite the following references when using this data.

Olgenblum, Gil I., Neta Carmon, and Daniel Harries. "Not always sticky: Specificity of protein stabilization by sugars is conferred by protein–water hydrogen bonds." Journal of the American Chemical Society 145, no. 42 (2023): 23308-23320. https://doi.org/10.1021/jacs.3c08702.

1) Sucrose water activity and its temperature dependance

molal	15°C	20°C	25°C	45°C
0.6001	0.9885	0.9887	0.9893	1.19623
1.19623	0.9743	0.9762	0.9778	0.9785
1.79731	0.9599	0.9626	0.9648	0.96455
2.39314	0.9451	0.9483	0.9498	0.95073
2.99876	0.9292	0.9323	0.9336	0.93423
3.60608	0.9126	0.9156	0.9173	0.91957
4.19794	0.8968	0.8996	0.9005	0.90352
4.79726	0.8778	0.881	0.8833	0.8866

2) Sucrose osmotic pressure

molality	Osmolality, Osmolal
0.1	0.0963
0.3	0.305
0.497	0.519
0.75	0.798
1.004	1.073
1.251	1.356
1.499	1.648

3) Sucrose osmotic pressure vs. molality at 25 degrees Celsius

Osm = -0.016090*m^3 + 0.09970*m^2 + 0.99822*m

Unpublished data measured using a VAPRO 5520 Wescor osmometer. Cite: https://scholars.huji.ac.il/danielharries/book/osmotic-stress-data.

Molality	Osmolality
0.15011	0.15133
0.24808	0.24833
0.24956	0.249
0.30046	0.3035
0.45588	0.472
0.49684	0.527
0.50285	0.53533
0.52256	0.54467
0.66083	0.7035
0.74766	0.80033
0.75119	0.80467
0.9933	1.07067
1.00639	1.08533
1.0349	1.112
1.10024	1.197
1.23114	1.34767
1.25296	1.36667
1.27447	1.4025
1.41315	1.56433
1.48868	1.65
1.54362	1.726
1.70697	1.933
1.9207	2.16267
2	2.26733
2.03382	2.28867
2.04492	2.3365

Trehalose

Trehalose osmotic pressure and its temperature dependance

1) Trehalose osmotic pressure vs. molality at 25 degrees Celsius

References

Please cite the following references when using this data.

a - https://doi.org/10.1021/bi992887l Osmolality was aquired from figure 1 using the Origin Digitizer tool.
b - https://doi.org/10.1021/jp109780n Part of this data appears in figure S2 in the form of an osmotic coefficient.
c - https://doi.org/10.1016/j.foodchem.2017.06.047 From figure 9.
d - https://doi.org/10.1021/jacs.3c08702 Osmolality was calculated from the water activity data in table S11.

Courtenay et al.^a		Sapir et al.^b		Poplinger et al.^c		Olgenblum et al.^d
[molality], mol/kg	Osmolality, Osmolal	[molality], mol/kg	Osmolality, Osmolal	[molality], mol/kg	Osmolality, Osmolal	[molality], mol/kg	Osmolality, Osmolal
0.060	0.046	0.199	0.200	0.041	0.041	0.301	0.306
0.083	0.079	0.395	0.416	0.064	0.064	0.599	0.631
0.121	0.121	0.590	0.633	0.085	0.083	0.899	0.964
0.150	0.144	0.681	0.744	0.109	0.105	1.200	1.315
0.166	0.164	0.905	1.002	0.163	0.163	1.502	1.635
0.191	0.185	1.066	1.202	0.205	0.209	1.801	2.025
0.208	0.213	1.174	1.307	0.349	0.360	2.097	2.442
0.256	0.255	1.242	1.392	0.401	0.424
0.320	0.323	1.466	1.674	0.522	0.543
0.345	0.355	1.659	1.893	0.608	0.643
0.366	0.375	1.782	2.076	0.748	0.802
0.407	0.417	1.938	2.250	0.849	0.919
0.438	0.437	2.186	2.562	1.011	1.078
0.438	0.469	2.397	2.830	1.110	1.214
0.486	0.524			1.334	1.477
0.559	0.574			1.561	1.771
0.559	0.619			1.639	1.856
0.602	0.654			1.910	2.141
				1.910	2.171

Trehalose plot

The black dashed line corresponds to a quadratic fit to all four data sets, Osm=0.0652m^2+1.0244m.

2) Trehalose osmotic pressure vs. molality at different temperatures

Olgenblum et al.^d
[trehalose], mol/kg	15⁰C	20⁰C	25⁰C	45⁰C
0.301	0.334	0.323	0.306	0.313
0.599	0.654	0.614	0.631	0.595
0.899	1.009	0.998	0.964	0.880
1.200	1.407	1.264	1.315	1.231
1.502	1.853	1.715	1.635	1.581
1.801	2.251	2.146	2.025	1.972
2.097	2.669	2.506	2.442	2.414

fig4d_02

Fitted lines correspond to the following quadratic terms:

15 degrees: Osmolal = 1.042m + 0.113m^2
20 degrees: Osmolal = 0.974m + 0.109m^2
25 degrees: Osmolal = 0.991m + 0.079m^2
45 degrees: Osmolal = 0.879m + 0.125m^2

Mono and disaccharides

Fructose

Galactose

Glucose

Sorbitol

Sucrose

Trehalose

Trehalose osmotic pressure and its temperature dependance