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Explaining thermal hysteresis by the Kelvin effect.

Author(s) : WILSON P. W.

Type of article: Article

Summary

The method of action of fish antifreeze proteins is thought to revolve around the Gibbs-Thomson, or Kelvin effect. In the paper the author describes a general model for freezing point depression by increased ice curvature as a function of average adsorbent spacing and distortion height. The model requires that the interface be at a temperature above the roughening transition so that curved ice surfaces can exist in a metastable state. Application of the model to thermal hysteresis proteins from hibernating insects is also discussed.

Details

  • Original title: Explaining thermal hysteresis by the Kelvin effect.
  • Record ID : 1994-1253
  • Languages: English
  • Source: Cryo-Letters - vol. 14 - n. 1
  • Publication date: 1993/01
  • Document available for consultation in the library of the IIR headquarters only.

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