Glycerol 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) Glycerol water activity and its temperature dependance
| Olgenblum et al. | |||
| molal | activity, 15°C | activity, 25°C | activity, 45°C |
| 1.22127 | 0.9778 | 0.9777 | 0.9785 |
| 1.80121 | 0.9678 | 0.9673 | 0.9679 |
| 2.41994 | 0.9566 | 0.957 | 0.9572 |
| 2.95261 | 0.947 | 0.9483 | 0.9488 |
| 3.54414 | 0.9363 | 0.9368 | 0.939 |
| 4.21888 | 0.9256 | 0.9258 | 0.9264 |
| 4.74722 | 0.9151 | 0.9158 | 0.9184 |
2) Glycerol osmotic pressure
| Olgenblum et al. | |
| molality | Osmolality, Osmolal |
| 0.28 | 0.2783 |
| 0.6 | 0.612 |
| 0.921 | 0.924 |
| 1.221 | 1.246 |
| 1.516 | 1.502 |
| 1.801 | 1.802 |
| 2.1 | 2.063 |