Chemical Properties of Maltose (CAS 69-79-4)

InChI

InChI=1S/C12H22O11/c13-1-3-5(15)6(16)9(19)12(22-3)23-10-4(2-14)21-11(20)8(18)7(10)17/h3-20H,1-2H2/t3-,4-,5-,6+,7-,8-,9-,10-,11+,12-/m0/s1

InChI Key

GUBGYTABKSRVRQ-GXGLMDGZSA-N

Formula

C12H22O11

SMILES

OCC1OC(OC2C(CO)OC(O)C(O)C2O)C(O)C(O)C1O

Molecular Weight¹

342.30

CAS

69-79-4

Other Names

• .alpha.-trehalose
• 4-(«alpha»-D-Glucopyranosido)-«alpha»-glucopyranose
• 4-(«alpha»-D-Glucosido)-D-glucose
• 4-O-.alpha.-D-glucopyranosyl-D-glucose
• 4-O-«alpha»-d-Glucopyranosyl-d-glucose
• Advantose 100
• Cextromaltose
• D-(+)-maltose
• D-Glucose, 4-O-«alpha»-D-glucopyranosyl-
• D-maltose
• D-trehalose
• Finetose
• Finetose F
• Malt sugar
• Maltobiose
• Maltodiose
• Maltos
• Martos-10
• Sunmalt
• Sunmalt S
• alpha,alpha-trehalose
• «alpha»-Malt sugar

• C_p,gas : Ideal gas heat capacity (J/mol×K).
• C_p,solid : Solid phase heat capacity (J/mol×K).
• η : Dynamic viscosity (Pa×s).
• Δ_fusH° : Enthalpy of fusion at standard conditions (kJ/mol).
• log₁₀WS : Log10 of Water solubility in mol/l.
• logP_oct/wat : Octanol/Water partition coefficient.
• McVol : McGowan's characteristic volume (ml/mol).
• T_fus : Normal melting (fusion) point (K).
• ¹: Molecular weight from the IUPAC atomic weights tables.

Physical Properties

Cheméo can also estimate Normal Boiling Point Temperature, Critical Temperature, Critical Pressure, Critical Volume, Enthalpy of formation at standard conditions, Enthalpy of vaporization at standard conditions, Standard Gibbs free energy of formation, Acentric Factor, Ionization energy for this compound, but they fall outside the models' validated range, so they are not shown here. Open the prediction tool to compute them on demand.

Temperature Dependent Properties

Property	Value	Unit	Temperature (K)	Source
Cp,gas	[641.75; 889.68]	J/mol×K	[1289.66; 1784.10]
Cp,gas	889.68	J/mol×K	1289.66	Joback Calculated Property
Cp,gas	874.07	J/mol×K	1372.07	Joback Calculated Property
Cp,gas	848.48	J/mol×K	1454.47	Joback Calculated Property
Cp,gas	812.68	J/mol×K	1536.88	Joback Calculated Property
Cp,gas	766.45	J/mol×K	1619.29	Joback Calculated Property
Cp,gas	709.55	J/mol×K	1701.69	Joback Calculated Property
Cp,gas	641.75	J/mol×K	1784.10	Joback Calculated Property
Cp,solid	[394.80; 585.60]	J/mol×K	[288.15; 358.15]
Cp,solid	394.80	J/mol×K	288.15	Temperature dependence of the heat capacities in the solid state of 18 mono-, di-, and poly-saccharides
Cp,solid	424.90	J/mol×K	293.15	Temperature dependence of the heat capacities in the solid state of 18 mono-, di-, and poly-saccharides
Cp,solid	436.10	J/mol×K	298.15	Temperature dependence of the heat capacities in the solid state of 18 mono-, di-, and poly-saccharides
Cp,solid	434.70	J/mol×K	300.00	NIST
Cp,solid	442.60	J/mol×K	303.15	Temperature dependence of the heat capacities in the solid state of 18 mono-, di-, and poly-saccharides
Cp,solid	452.00	J/mol×K	308.15	Temperature dependence of the heat capacities in the solid state of 18 mono-, di-, and poly-saccharides
Cp,solid	460.40	J/mol×K	313.15	Temperature dependence of the heat capacities in the solid state of 18 mono-, di-, and poly-saccharides
Cp,solid	470.90	J/mol×K	318.15	Temperature dependence of the heat capacities in the solid state of 18 mono-, di-, and poly-saccharides
Cp,solid	485.30	J/mol×K	323.15	Temperature dependence of the heat capacities in the solid state of 18 mono-, di-, and poly-saccharides
Cp,solid	494.80	J/mol×K	328.15	Temperature dependence of the heat capacities in the solid state of 18 mono-, di-, and poly-saccharides
Cp,solid	503.80	J/mol×K	333.15	Temperature dependence of the heat capacities in the solid state of 18 mono-, di-, and poly-saccharides
Cp,solid	515.00	J/mol×K	338.15	Temperature dependence of the heat capacities in the solid state of 18 mono-, di-, and poly-saccharides
Cp,solid	528.10	J/mol×K	343.15	Temperature dependence of the heat capacities in the solid state of 18 mono-, di-, and poly-saccharides
Cp,solid	542.20	J/mol×K	348.15	Temperature dependence of the heat capacities in the solid state of 18 mono-, di-, and poly-saccharides
Cp,solid	558.50	J/mol×K	353.15	Temperature dependence of the heat capacities in the solid state of 18 mono-, di-, and poly-saccharides
Cp,solid	585.60	J/mol×K	358.15	Temperature dependence of the heat capacities in the solid state of 18 mono-, di-, and poly-saccharides
η	[1.2369526e-11; 2.0238363e-08]	Pa×s	[767.77; 1289.66]
η	2.0238363e-08	Pa×s	767.77	Joback Calculated Property
η	3.1477446e-09	Pa×s	854.75	Joback Calculated Property
η	6.9042310e-10	Pa×s	941.73	Joback Calculated Property
η	1.9572817e-10	Pa×s	1028.72	Joback Calculated Property
η	6.7538832e-11	Pa×s	1115.70	Joback Calculated Property
η	2.7182846e-11	Pa×s	1202.68	Joback Calculated Property
η	1.2369526e-11	Pa×s	1289.66	Joback Calculated Property

Similar Compounds

Find more compounds similar to Maltose.

Mixtures

• Maltose + Water
• Maltose + Vitamin C + Water
• Maltose + Water + Cetrimonium Bromide
• Maltose + Glycine + Water
• D-Leucine + Maltose + Water
• Potassium phosphate, monobasic + Maltose + Water
• Ethanol + Maltose
• Ethanol + Maltose + Water
• Tetraethylammonium bromide + Maltose + Water
• Sodium bromide + Maltose + Water
• Maltose + sodium iodide + Water

Sources

• Cheméo Relay (1.0)
• Cheméo Relay (1.0, beta) Beta: served but experimental, data-limited and below our cross-validation release bar; the Joback value is recommended where available.
• Crippen Method
• Osmotic properties of carbohydrate aqueous solutions
• Evaluation of the effect of ionic-liquids as soluting-out agents on the solubility of carbohydrates in aqueous solutions
• Apparent molar volumes and apparent molar heat capacities of aqueous D(+)-cellobiose, D(+)-maltose, and sucrose at temperatures from 278.15 K to 393.15 K and at the pressure 0.35 MPa
• Temperature dependence of the heat capacities in the solid state of 18 mono-, di-, and poly-saccharides
• Rheological and time domain 1H NMR relaxation studies of some polyhydroxy solutes in presence of L-glycine
• Investigations to explore interactions in (polyhydroxy solute + L-ascorbic acid + H2O) solutions at different temperatures: Calorimetric and viscometric approach
• Volumetric, viscometric and 1H NMR spectroscopic studies in (polyhydroxy solute + CTAB + H2O) ternary solutions
• Viscosities of Some Saccharides in Aqueous Solutions of Phosphate-Based Inorganic Salts
• Densities and Viscosities of Polyhydroxy Solutes in Aqueous Tetraethylammonium Bromide Solutions at Different Temperatures
• Conductivities of 1-Alkyl-3-methylimidazolium Chloride Ionic Liquids in Disaccharide + Water Solutions at 298.15 K
• Molecular Interactions of Saccharides and Their Derivatives with Thiamine HCl and Pyridoxine HCl Vitamins in Aqueous Solutions: Calorimetric, Viscometric, and NMR Spectroscopic Studies
• Extractions of Alkaloids Codeine and Caffeine with [Bmim][BF4]/Carbohydrate Aqueous Biphasic Systems as a Novel Class of Liquid-Liquid Extraction Systems
• Influence of Phosphate-Based Salts on Enthalpy of Dilution and Isentropic Compressibility Properties of Saccharides and Their Derivatives in Aqueous Solutions
• Activity Coefficients and Volumetric Properties for the NaBr + Maltose + Water System at 298.15 K
• Liquid-Liquid Equilibria of Aqueous Biphasic Systems Composed of 1-Butyl-3-methyl Imidazolium Tetrafluoroborate + Sucrose/Maltose + Water
• Solubility of Xylose, Mannose, Maltose Monohydrate, and Trehalose Dihydrate in Ethanol Water Solutions
• Partial Molar Volumes and Isentropic Compressibilities of Some Saccharides in Aqueous Solutions of Leucine at Different Temperatures
• Interactions of Saccharides in Aqueous Glycine and Leucine Solutions at Different Temperatures (293.15 313.15) K: A Viscometric Study
• Activity Coefficients and Volumetric Properties for the NaI + Maltose + Water System at 298.15 K
• Joback Method
• Estimated Solubility Method
• McGowan Method
• NIST Webbook

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