HEAT-CAPACITY MEASUREMENTS AND THERMODYNAMIC FUNCTIONS OF CRYSTALLINE SUCROSE AT TEMPERATURES FROM 5-K TO 342-K - REVISED VALUES FOR DELTA(F)G(M)(DEGREES) (SUCROSE, CR, 298.15-K), DELTA(F)G(M)(DEGREES) (SUCROSE, AQ, 298.15-K), S(M)(DEGREES) (SUCROSE, AQ, 298.15-K) AND DELTA(R)G(M)(DEGREES)(298.15-K) FOR THE HYDROLYSIS OF AQUEOUS SUCROSE

The heat capacity of crystalline sucrose has been measured at temperatures from 5 K to 342.15 K with an adiabatic calorimeter. Comparisons are made with previously reported values for the molar heat capacity Cop, m of crystalline sucrose; the agreement is generally within ±0.005 Cop, m. The molar heat capacity, entropy, and enthalpy, and values of (Φom+ΔT′OH om/T) (where Φom=ΔTOSom-ΔTOHom/ T and T′ = 298.15 K) are reported at round temperatures from 10 K to 340 K. Our value for the standard molar entropy: Som (sucrose, cr, 298.15 K), is (392.4±0.5) J·K-1·mol-1; the only other value of this quantity in the literature is 360.4 J·K-1·mol-1, and we have shown it to be in error. New values of Som(sucrose, aq, 298.15 K), ΔfGom(sucrose, cr, 298.15 K), ΔfGom(sucrose, aq, 298.15 K), and ΔrGom(298.15 K) for the hydrolysis of sucrose(aq) to glucose(aq) and fructose(aq), which are based on our value for the standard molar entropy of crystalline sucrose, are calculated and reported. © 1993 Academic Press Ltd.