The results of viscosity measurements of ribose, maltose, and raffinose at molalities ranging from (0.050 to 0.100) mol kg(-1) in aqueous solutions of glycine and leucine of (0.025, 0.050, and 0.100) mol kg(-1), respectively, over a wide temperature range of (293.15 to 313.15) K, have been reported. The viscosity data have been used to calculate the viscosity B-coefficients by employing the Jones-Dole equation at different temperatures. The temperature derivative of B-coefficients, dB/dT, the viscosity B-coefficient of transfer, Delta B-tr, free energy of activation of viscous flow per mole of solvent, Delta mu(1)degrees*, and solute, Delta mu(2)degrees*, respectively, activation entropy, Delta S-2 degrees*, and activation enthalpy, Delta H-2 degrees* for saccharides in aqueous amino acid solutions have been estimated from viscosity B-coefficient data. These parameters have been discussed in terms of saccharide-amino acid interactions, structure-making behavior of saccharides, and formation of transition state in the presence of amino acids. We have also attempted to investigate the temperature and concentration dependence of these outcomes.