Figure 3
From: Hydration Repulsion between Carbohydrate Surfaces Mediated by Temperature and Specific Ions
Free energies and enthalpy-entropy contributions for hydration repulsion at different temperatures in different solutions.
(a–c) Free energies, G, (d–f) enthalpic contributions, H and (g–i) entropic contributions, -TS, for the hydration repulsion between carbohydrate surfaces in DI water (a,d,g), 0.5 M CaCl2 (b,e,h) and 0.5 M MgCl2 (c,f,i) at T = 27 or 90 °C.
