CHARACTERIZATION OF SUGAR DIFFUSION-COEFFICIENTS IN ALGINATE MEMBRANES

The diffusivity of several monosaccharides and disaccharides in calciu m alginate gels was determined using a specially designed diaphragm ce ll. The diffusion coefficients of the tested sugars are 4 to 18% small er in alginate gel than in water and, with the exception of fructose, this difference increases with increasing sugar molecular weight. Also the position of the carbonyl group seems to be determined in the valu e of the diffusion coefficient - ketoses have lower diffusion coeffici ents than aldoses.