MECHANISTIC INVESTIGATIONS The viscosity of water is slightly temperature dependent, increasing for temperatures below 10 °C. This effect can be further amplified in sugarwater mixtures with varying molar fractions. To assess whether additives influence the efficiency of iron-LMCT in water at different temperatures, the kinetics of the reaction's induction period were examined. Starting material conversion with and without D-fructose were monitored using 1 H-NMR spectroscopy over a 3 hours at reaction temperatures of 4 °C and 25 °C, with samples drawn every 30 min, respectively (Scheme 7 and 8). Additional experimental details can be found in the Supporting Information (chapter 1.6.3). [a] Yields were determined by 1 H-NMR using methyl iso-butyrate (11.2 μL) as internal standard.