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Vitrified water in frozen polymer gels.

Author(s) : MURASE N.

Summary

Freezing behaviour of polymer gels, used as models of biological systems, is studied to clarify the factors influencing ice crystallization. It was found from these studies that the water in cross-linked dextran gels is more or less restricted in molecular diffusion by the polymer network, and that ice crystals of various size and dimensions are formed dependent on the density of the cross link. With the gels of a certain density of the cross link, even the smallest size of ice crystals cannot be formed when the water is trapped by the polymer network. Such unfrozen water turns into a vitreous state by further cooling. Presence of the network structure made of biopolymers should be taken into consideration when one exploits the proper cooling protocol for the successful cryopreservation of biological systems.

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Details

  • Original title: Vitrified water in frozen polymer gels.
  • Record ID : 2004-2653
  • Languages: English
  • Source: 21st IIR International Congress of Refrigeration: Serving the Needs of Mankind.
  • Publication date: 2003/08/17

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