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High resolution depolarized light scattering spectra, extended from 0.5 to 2×104 GHz by the combined used of a dispersive and an interferometric setup, give evidence of separated solute and solvent dynamics in diluted trehalose aqueous solutions. The slow relaxation process, located in the gigahertz frequency region, is analyzed as a function of temperature and concentration and assigned to the rotational diffusion of the sugar molecule. The results are discussed in comparison with the data obtained on glucose solutions and they are used to clarify the molecular origin of some among the several relaxation processes reported in literature for oligosaccharides solutions. The concentration dependence of relaxation time and of shear viscosity are also discussed, suggesting that the main effect of carbohydrate molecules on the structural relaxation of diluted aqueous solutions is the perturbation induced on the dynamics of the first hydration shell of each solute molecule. [ABSTRACT FROM AUTHOR]

We report the results of a series of ultrasound, Brillouin scattering, and optical heterodyne detected transient grating experiments performed on a LiCl, 6H2O solution from room temperature down to the vicinity of its liquid-glass transition, Tg∼138 K. Down to T∼215 K, the supercooled liquid has a behavior similar to what is expected for supercooled water: its zero frequency sound velocity, C0, continuously decreases while the corresponding infinite frequency velocity, C∞, sharply increases, reflecting the increasing importance of H bonding when temperature is lowered. Below 215 K, specific aspects of the solution, presumably related to the role of the Li+ and Cl- ions, modify the thermal behavior of C0, while a β relaxation process also appears and couples to the sound propagation. The origin of those two effects is briefly discussed. [ABSTRACT FROM AUTHOR]

The dynamics of density fluctuations of aqueous glucose solutions were studied in the water-rich region by means of Brillouin ultra-violet scattering. The temperature dependence of the position and line-width of inelastic peaks gives evidence of a strong relaxation process located in the picosecond timescale. In the approximation of a single exponential process, the relaxation time, τ, was obtained for different glucose concentrations; its temperature dependence is well described by an Arrhenius law characterized by an activation energy comparable to that of pure water. This result supports the hypothesis that the microscopic mechanism responsible for the main relaxation process in sugar-water solutions is the continuum rearrangement of the hydrogen-bond network. A comparison is also reported with previous results on aqueous trehalose solutions, showing the acoustic absorption scales with the number of glucoside units for both glucose and trehalose aqueous solutions. [ABSTRACT FROM AUTHOR]

A Brillouin scattering investigation has been carried out on trehalose-water solutions in a wide range of concentrations (0