Trehalose osmotic pressure vs. molality at 25 degrees Celsius

References

a - https://doi.org/10.1021/bi992887l Osmolality was aquired from figure 1 using the Origin Digitizer tool.
b - https://doi.org/10.1016/j.foodchem.2017.06.047 Raw data not published. Appears in figure 9.
c - https://doi.org/10.1021/jp109780n Raw data not published. Part of this data appears in figure S2 in the form of an osmotic coefficient. 
d - https://doi.org/10.1021/jacs.3c08702 Osmolality was calculated from the water activity data in table S11. 

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

Trehalose osmotic pressure vs. molality at different temperatures

Reference - https://doi.org/10.1021/jacs.3c08702. Osmolality was calculated from water activity data in table S11. 

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