Heat capacity and transition behavior of sucrose by standard, fast scanning and temperature-modulated calorimetry

The heat capacity (Cp) of crystalline and amorphous sucrose was determined using standard and quasi-isothermal temperature modulated differential scanning calorimetry. The results were combined with the published data determined by adiabatic calorimetry, and the Cp values are now reported for the wide 5–600 K range. The experimental Cp of solid sucrose at 5–300 K was used to calculate the vibrational, solid Cp based on the vibrational molecular...