Abstract: The relative permittivities(ε) for the glucose+glycine+water mixtures were measured at temperatures of 278.15 to 313.15 K. The experimental values for a complete data set were critically analyzed. The experimental va- lues were fitted to some empirical equations as the functions of temperature and/or compositions of the solution. At given temperatures and compositions of glycine, the dependences of the relative permittivities on the molar fraction of glucose(Glc) and glycine(Gly) can be described by a linear or quadratic equation, respectively. A comparison of the εGlc values of glucose solution with the εGla values of galactose solution indicates that the relative permittivities of the ternary solutions containing glucose are smaller than those containing galactose under the same conditions. This difference arises from the slight difference in the stereo-structures of the saccharide molecules.

Key words: Relative permittivity, D-(+)-Glucose, Glycine