Effect of ions on the glass transition temperature

There is a body of work in the literature on the effects of ions on the 7 s of sugars at both high and low moisture contents [35, 36]. It is important to express concentration in consistent units for comparison purposes. For instance in a study of the effects of borax on the glass transition temperature of fairly dilute solutions of sucrose and trehalose, borax concentration was expressed according to the equation 

It is interesting to speculate on possible industrial effects of ions. For instance, in commercially supplied water with significant amounts of dissolved spedes, processing involving the removal of water and the concentration of ions could be significant. 

In this case, the predictions of the TNM model seem to be accurate (see Section 1.5.6). The ageing of sugars in general seems to be reasonably well described by TNM kinetics in particular, the properties of maltose, trehalose, glucose and fructose have now been 

---