Microcalorimetry and high-performance liquid chromatography have been used to conduct a thermodynamic investigation of the following reactions:(1)1,4-β-d-xylobiose(aq)+H2O(l)=2d-xylose(aq),(2)1,4-β-d-xylotriose+2H2O(l)=3d-xylose(aq),(3)d-maltose(aq)+H2O(l)=2α-d-glucose(aq),(4)d-cellobiose(aq)+H2O(l)=2α-d-glucose(aq).The results of the equilibrium measurements were K=(1.46±0.15)·10 3 for reaction (1) and K=(551±34) for reaction (3). Although it was not possible to measure directly a value for the equilibrium constant for reaction (4), it was possible to obtain the value K=657 for this reaction via a thermochemical pathway calculation. The results of the calorimetric measurements were standard enthalpies of reaction Δ r H ∘ =(0.12±0.26)kJ·mol −1 for reaction (1) and Δ r H ∘ =−(0.06±0.18)kJ·mol −1 for reaction (2). It is noted that values of Δ r H ∘ for reactions (1) and (2) are equal to each other within their respective experimental errors. This fact is consistent with earlier observations that, for reactions involving the making/breaking of N saccharide linkages, the assignment of characteristic values of Δ r H ∘ /N or Δ r G ∘ /N or Δ r S ∘ /N for a specified linkage, is accurate in predicting the values of Δ r H ∘ , Δ r G ∘ , and Δ r S ∘ for reactions involving saccharides that contain multiples or combinations of such linkages. Also, the values of the standard entropy changes Δ r S ∘ for the hydrolysis reactions (3) and (4) fall into the range of values {(32 to 48)J·K −1 ·mol −1 )} previously noted for the hydrolysis of six-carbon disaccharides. In order to tie the results of this study into the thermochemical literature, a reaction catalog of related property values was created. Selected property values from this reaction catalog were then used to calculate “best” values of the standard Gibbs free energy of formation Δ f G ∘ , the standard enthalpy of formation Δ f H ∘ , the standard molar entropy S ∘ m , and the standard molar heat capacity Cp,m∘, for the substances of interest to this investigation.