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

Harries Research Group

Molecular Biophysics in Solution

Galactose