Densities (ρ) and viscosities (η) of dextrose, fructose and myoinositol have been measured in concentrate aqueous solution, concentration range 0.1-0.9 M at 298 K. From the density, the apparent molar volume (Φv) and partial molar volume (Φvo) were calculated. The viscosity coefficient B and A were calculated from the viscosity data using Jones- Dole equation for all the studied sugars and pseudo-sugar. The data were also analyzed for Stauarding equation. From these parameters, results were correlated with solute-solute, salvation of solute and solute-solvent interactions. All sugars and pseudo-sugar revealed structure making properties.
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