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Unpublished data measured using a VAPRO 5520 Wescor osmometer.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 |