A new rapid measurement of the hydration parameter with a small volume of sample and involvement of molecular structure in hydration

2021 Fiscal Year Final Research Report

• Project/Area Number: 19K05876
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Review Section: Basic Section 38050:Food sciences-related
• Research Institution: Hirosaki University
• Principal Investigator: Sato Yukinori 弘前大学, 農学生命科学部, 教授 (50226015)
• Project Period (FY): 2019-04-01 – 2022-03-31
• Keywords: 水 / 水和 / 粘度 / モル体積

Outline of Final Research Achievements

To establish a rapid measurement of hydration parameter h which was proposed by Dr. Einstein, we attempted to use a lately-developed viscometer with magnetism in the rotor. However, a wide variation of viscosity could not be improved. Immediately, a new idea which can get shortly measurement time but need the same volume of sample liquid, was carried out.As a result, the relationship between the hydration parameter h and the parameter α which measured with water activity and molar fraction of solute, could be clarified for sugars and their related sugar alcohols in water, resulting in the same as the relationship between these parameters for urea or other alcohols in water.

Free Research Field

食品工学

Academic Significance and Societal Importance of the Research Achievements

生命の起源は水であり，水が溶質と相互作用する現象である水和は皮膚などの生体の機能や食品の機能に関与しているといわれている。しかし，それらの機能に関与する水といっても特に水溶液中で溶質と相互作用している水の機能を解明するために迅速で比較的安価で手軽な方法の開発が必要不可欠である。そこで，アインシュタイン博士の理論に基礎をおいた迅速で低コストな水和パラメータｈを提唱してきている。しかし，現在のところ，パラメータｈを算出する方法で必要な試料溶液の量を減らし，微量なサンプル量で行う必要が出てきて今回の申請に至った。