Viscosities of aqueous sugar solutions are shown to correlate with free volume and molar volume, a principle advanced by Hildebrand for pure simple liquids. Here, the ultrahigh viscosity range (a > lo4 mPa.s) is examined for the fist time for small-molecule solutions, using new data on a noncrystallizing sugar mixture under conditions of temperature (20 < T < 80 "C) and concentration (mole fraction x > 0.4) where glassy behavior is approached.The WLF equation, based on free volume concepts and used widely with polymers, is found to characterize ~(7') extremely well. Two parameters are employed, the glass transition temperature Tg(x) and the glass viscosity ~~( 2 ) ; proposals are advanced for estimating vg in terms of molar volumes of the components. For dilute solutions ( x < 0.3) at 20 "C, a low-viscosity regime, average molar volume proves to be sufficient information to predict q(x) for the six solute systems evaluated. IntroductionThe temperature dependence of viscosity, V, for simple liquids received a major interpretive clarification when Hildebrand and co-workers1i2 showed that it correlates
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