Velocity of linear crystallization of ice in macromolecular systems.
The velocity of ice crystallization in gelled systems was compared with that in solutions of similar macromolecular materials. Neither the constituting material nor the dimensions of the tubes in which the measurements were made influenced the results. The velocity of linear crystallization of ice was slowed in macromolecular solutions and gels, and this decrease was not associated with changes in dynamic or thermodynamic properties of water. It was probably the consequence of a mechanical effect of the macromolecules directly on ice crystal growth.
Blond
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Ecole Nationale Supérieure de Biologie Appliquée à la Nutrition et à l'Alimentation, Campus Universitaire, Dijon, France.
D003460:Crystallization; D007053:Ice; D046911:Macromolecular Substances; D008970:Molecular Weight; D009994:Osmolar Concentration; D011092:Polyethylene Glycols; D012996:Solutions; D014783:Viscosity; D014867:Water
D007053:Ice; D046911:Macromolecular Substances; D012996:Solutions; D014867:Water; D011092:Polyethylene Glycols