Table: Solubility data for carbohydrates is compiled from experimental measurements, with
each entry accompanied by an evaluation score
assessing the reliability of the reported conditions based on five criteria: T (Temperature
Reporting), which evaluates how clearly and accurately
the temperature was reported; P (Purity of Solute), which assesses information about the chemical
purity of the solute used;
E (Equilibration Time/Agitation), which considers whether the time allowed for the solute to
dissolve and any agitation or stirring methods were reported; A (Analysis Method), which details the
method used to determine solubility (e.g., gravimetric, spectrophotometric); and A (Accuracy and/or
Precision), which gauges the reliability of the solubility measurement, including repeatability or
use of error bars.
Each criterion is rated on a five-point scale (0 - 5), where higher scores indicate more complete
and trustworthy reporting.
ID
Formula
Name
Sub Name
CAS
MW
MP
BP
Solubility (mol/L)
Solubility (g/L)
Temp (C)
Ref
Evaluation
51
C12H22O11
Maltose
d-Glucose, 4-O-α-d-glucopyranosyl-
α-Maltose
342.3
102.5
None
1.151
393.9
10.0
M043
1 0 0 0 1
52
C12H22O11
Maltose
d-Glucose, 4-O-α-d-glucopyranosyl-
α-Maltose
342.3
102.5
None
0.9066
310.3
20.0
C401
1 0 0 0 0
53
C12H22O11
Maltose
d-Glucose, 4-O-α-d-glucopyranosyl-
α-Maltose
342.3
102.5
None
1.517
519.2
20.0
D041
1 0 0 0 2
54
C12H22O11
Maltose
d-Glucose, 4-O-α-d-glucopyranosyl-
α-Maltose
342.3
102.5
None
1.28
438.2
20.0
M043
1 0 0 0 1
55
C12H22O11
Maltose
d-Glucose, 4-O-α-d-glucopyranosyl-
α-Maltose
342.3
102.5
None
1.408
481.9
30.0
M043
1 0 0 0 1
56
C12H22O11
Maltose
d-Glucose, 4-O-α-d-glucopyranosyl-
α-Maltose
342.3
102.5
None
1.124
384.6
40.0
C401
1 0 0 0 0
57
C12H22O11
Maltose
d-Glucose, 4-O-α-d-glucopyranosyl-
α-Maltose
342.3
102.5
None
1.037
354.8
40.0
C401
1 0 0 0 0
58
C12H22O11
Maltose
d-Glucose, 4-O-α-d-glucopyranosyl-
α-Maltose
342.3
102.5
None
1.53
523.8
40.0
M043
1 0 0 0 2
59
C12H22O11
Maltose
d-Glucose, 4-O-α-d-glucopyranosyl-
α-Maltose
342.3
102.5
None
1.252
428.6
60.0
C401
1 0 0 0 0
60
C12H22O11
Maltose
d-Glucose, 4-O-α-d-glucopyranosyl-
α-Maltose
342.3
102.5
None
1.859
636.4
60.0
M043
1 0 0 0 2
61
C12H22O11
Maltose
d-Glucose, 4-O-α-d-glucopyranosyl-
α-Maltose
342.3
102.5
None
1.298
444.4
80.0
C401
1 0 0 0 0
62
C12H22O11
Maltose
d-Glucose, 4-O-α-d-glucopyranosyl-
α-Maltose
342.3
102.5
None
2.191
750.0
80.0
M043
1 0 0 0 2
63
C12H22O11
Maltose
d-Glucose, 4-O-α-d-glucopyranosyl-
α-Maltose
342.3
102.5
None
1.298
444.4
90.0
C401
1 0 0 0 0
64
C12H22O11
Maltose
d-Glucose, 4-O-α-d-glucopyranosyl-
α-Maltose
342.3
102.5
None
1.321
452.1
100.0
C401
1 0 0 0 0
65
C12H22O11
Maltose
d-Glucose, 4-O-α-d-glucopyranosyl-
α-Maltose
342.3
102.5
None
1.517
519.2
rt
D021
0 0 1 1 2
66
C12H22O11
β-Lactose
B-Lactose
Milchzucker
342.3
253.0
None
0.1525
52.2
20.0
F300
1 0 0 0 2
67
C12H22O11
β-Lactose
B-Lactose
Milchzucker
342.3
253.0
None
0.07303
25.0
h
F300
0 0 0 0 1
68
C12H22O11
Lactose
4-O-B-d-Galactopyranosyl-d-glucose
Milk sugar
342.3
201.0
None
0.2656
90.91
0.0
C401
1 0 0 0 0
69
C12H22O11
Lactose
4-O-B-d-Galactopyranosyl-d-glucose
Milk sugar
342.3
201.0
None
0.3177
108.7
0.0
M043
1 0 0 0 2
70
C12H22O11
Lactose
4-O-B-d-Galactopyranosyl-d-glucose
Milk sugar
342.3
201.0
None
0.3116
106.7
0.0
P052
1 0 2 2 2
71
C12H22O11
Lactose
4-O-B-d-Galactopyranosyl-d-glucose
Milk sugar
342.3
201.0
None
0.4701
160.9
1.0
P049
1 0 1 1 1
72
C12H22O11
Lactose
4-O-B-d-Galactopyranosyl-d-glucose
Milk sugar
342.3
201.0
None
0.3811
130.4
10.0
M043
1 0 0 0 2
73
C12H22O11
Lactose
4-O-B-d-Galactopyranosyl-d-glucose
Milk sugar
342.3
201.0
None
0.4351
148.9
20.0
C401
1 0 0 0 0
74
C12H22O11
Lactose
4-O-B-d-Galactopyranosyl-d-glucose
Milk sugar
342.3
201.0
None
0.4767
163.2
20.0
M043
1 0 0 0 2
75
C12H22O11
Lactose
4-O-B-d-Galactopyranosyl-d-glucose
Milk sugar
342.3
201.0
None
0.5189
177.6
25.0
D041
1 0 0 0 2
* The data is collected from "HANDBOOK OF AQUEOUS SOLUBILITY DATA" by Samuel H.
Yalkowsky, Yan He, and Parijat Jain. The book is published by Taylor and Francis Group, LLC.
References
G317. Gabas, N., T. Carillon, and N. Hiquily, Solubilities of d-xylose and d -mannose in water–ethanol mix-
tures at 25°C, Journal of Chemical and Engineering Data, 33, 128–130, 1988.
F300. Freier, R.K., Aqueous Solutions Volume 1: Data for Inorganic and Organic Compounds, Walter de Gruyter, New
York, 1, 1976.
D041. Dawson, R.M.C., D.C. Elliott, W.H. Elliott, and K.M. Jones, Data for Biochemical Research, 1, 1, Oxford
University Press, Pergamon, 1969.
J019. Jackson, R.F. and C.G. Silsbee, The Solubility of Dextrose in Water, Scientifc Papers, National Bureau of
Standards, 17, 715–724, 1922.
K122. Kelly, F.H.C., Phase equilibria in sugar solutions. II. Ternary systems of water–sucrose–hexose, Journal
of Applied Chemistry, 4, 405–406, 1954.
M137. Mistry, F.R. and S.M. Barnett, An equilibrium phase diagram for the glucose-cellobiose-water system at
30.5°C, Journal of Chemical and Engineering Data, 25, 223–226, 1980.
B354. Bockstanz, G.L., M. Buffa, and C.T. Lira, Solubilities of alpha-anhydrous glucose in ethanol/water mix-
tures, Journal of Chemical and Engineering Data, 34, 426–429, 1989.
K135. Kelly, F.H.C., Phase equilibria in sugar solutions. III. Ternary systems of water–hexose–inorganic salt,
Journal of Applied Chemistry, 4, 407–408, 1954.
K136. Kelly, F.H.C., Phase equilibria in sugar solutions. IV. Ternary system of water–glucose–fructose, Journal
of Applied Chemistry, 4, 409–411, 1954.
A420. Abed, Y., N. Gabas, M.L. Delia, and T. Bounahmidi, Measurement of liquid–solid phase equilibrium in
ternary systems of water–sucrose–glouse and water–sucrose–fructose, and predictions with UNIFAC, Fluid Phase
Equilibria, 73, 175–184, 1992.
D021. Dehn, W.M., Comparative solubilities in water, in pyridine and in aqueous pyridine, Journal of the
American Chemical Society, 39, 1399–1404, 1917.
P052. Peter, P.N., Solubility relationships of lactose-sucrose solutions. I. Lactose-sucrose solubilities at low
temperatures, Journal of Physical Chemistry, 32, 1856–1864, 1928.
P049. Pucher, G. and W.M. Dehn, Solubilities in mixtures of two solvents, Journal of the American Chemical
Society, 43, 1753–1758, 1921.
D011. DeLuca, P.P. and L. Lachman, Lyophilization of pharmaceuticals. I. Effect of certain physical–chemical
properties, Journal of Pharmaceutical Sciences, 54, 617–624, 1965.
G046. Grube, V.G. and M. Nubaum, Phasentheoretische untersuchungen uber die entzuckerung der melasse,
Zeitschrift fuer Elektrochemie, 34, 91–98, 1928.
H094. Horiba, S., Sucrose–water, Memoirs of the College of Engineering, Kyoto Imperial University, 2, 519– 519,
1917.
M074. Mondain-Monval, P., Sur la solubilite du saccharose, Comptes Rendus Hebdomadaires des Seances de
l’Academie des Sciences, 181, 37–40, 1925.
W013. Wise, W.S. and E.B. Nicholson, The solubilities and heats of crystallisation of sucrose and methyl alpha-
d-glucoside in aqueous solution, Journal of the Chemical Society (London), 2714–2716, 1955.
G060. Grut, D., The solubility of sucrose, Zeitschrift fuer die Zuckerindustrie Czcchoslov, 61, 345, 1937. G061
Glew, D.N. and E.A. Moelwyn-Hughes, Chemical statics of the methyl halides in water, Discussions of the Faraday
Society, 15, 150–161, 1953.
R427. Raevsky, O.A., O.E. Raevskaja, and K.-J. Schaper, Analysis of Water Solubility Data on the Basis of HYBOT
Descriptors. Part 3. Solubility of solid neutral chemicals and drugs, QSAR & Combinatorial Science, 23, 327–343,
2004.
P048. Pringsheim, H. and D. Dernikos, Weiteres uber die polyamylosen. (Beitrage zur chemie der starke, VI.),
Berichte der Deutschen Chemischen Gesellschaft, 55, 1433–1449, 1922.
Abbreviations
1. amb: ambient temperature
2. c: cold water
3. h: hot water
4. rt: room temperature
5. ns: temperature not stated
6. EFG: stimated from graph
7. LCST: lower critical solution temperature
8. UCST: upper critical solution temperature