Correlations between density, viscosity, surface tension and ultrasonic velocity of different mono- and di-saccharides

The aim of this study is to correlate the density, viscosity, surface tension and ultrasonic velocity of different concentrations (0.01, 0.02, 0.03, 0.04, 0.05, 0.06, 0.07, 0.08, 0.09 and 0.10 mol/L) of mono- (fructose, glucose and galactose) and di- (sucrose, maltose and lactose) saccharide solutions at six different temperatures (298.15, 308.15, 318.15, 328.15, 338.15 and 348.15 K). The correlations between surface tension and viscosity have been investigated using four different models. The suitability of the models was checked using the deviation modulus. The correlation of ultrasonic velocity, density and surface tension leads to a master curve with a high regression coefficient (R2 = 0.997).