Elucidating the State of Water in Saccharide Solutions by a New Spectroscopic Approach Using Infrared and Far-Infrared Spectra
This study pioneers the concept of partial molar properties using infrared (IR) and far-infrared (FIR) spectra, establishing a novel framework for evaluating hydration structures in solutions. We acquired the IR and FIR spectra of a series of aqueous saccharide solutions to derive spectroscopic parameters sensitive to...