The secondary relaxation in the dielectric loss of glucose–water mixtures

We studied dielectric relaxation phenomena of glucose–water mixtures in the supercooled and glassy states at frequencies ranging from 0.1 Hz to 10 MHz. We clearly observed that as the water content or temperature decreased, the relaxation time difference between the α and the secondary relaxations increased and the relative relaxation strength between the α and the secondary relaxation decreased. We found that the effects of adding water or increasing temperature on the secondary relaxation are qualitatively similar to that of decreasing the rotation–translation (RT) coupling constant in the schematic mode-coupling theory [W. Götze, M. Sperl, Phys. Rev. Lett. 92 (2004) 105701].