Hi guys
Does anyone know if dissaccharides are more stable than mono/oligo/poly saccharides? I'm wondering if there are a reason for that, because i found and paper that says sucrose is more resistent to alkaline environment on cement hydration than glucose and maltodextrin ( Article Reactions and Surface Interactions of Saccharides in Cement Slurries
) .Thanks
Most low molecular mono-/di-/poly-saccharides (polyhydroxi compounds PHC) are not stable in alkaline media, depending on pH and TEMPERATURE. If individual activation energies for specific PHC have reached, ring opening (creation of an anionic molecule)/de-bonding and decomposition occurs. These reactions are slow at temperatures
Manfred Hartmut Akstinat Thanks for your reply. I'll read the paper.
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