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 |