@article{oai:mie-u.repo.nii.ac.jp:00005780,
 author = {奥田, 知晴 and Okuda, Tomoharu and 柴田, 亨 and Shibata, Tohru and 亀岡, 孝治 and Kameoka, Takaharu and 構口, 勝 and Mizoguchi, Masaru},
 journal = {三重大学生物資源学部紀要 = The bulletin of the Faculty of Bioresources, Mie University},
 month = {Dec},
 note = {application/pdf, Interactions between water and saccharide in food are very important. The water activity coefficient in saccharide-water systems was measured by freezing point depression. Glucose-water systems were used, being ideal solutions. Freezing point depression in these systems was proportional to mole fraction and the accuracy of the experimental data was confirmed. Maltose-water systems behaved as ideal solutions. For two systems, water activity coefficient decreased from 1.0 at mole fractions above 0.02 in sucrose-water systems., 凝固点降下法を用いて糖水溶液の活量係数を測定した。
グルコース水溶液は理想溶液と考えられるので用い，実
験結果より凝固点降下はモル分率と比例し，この実験精
度が確かめられた。マルトース水溶液も理想溶液の挙動
を示した。これら2種類の系に対し，ショ糖水溶液では
モル分挙が0.02以上になると，活量係数は1から漸減し
た。また活量係数を用いて水分収着現象を理論的に考察
することが可能であることがわかった。},
 pages = {167--176},
 title = {凝固点降下法による糖水溶液の水分活量係数の測定},
 volume = {11},
 year = {1993}
}