Infrared spectroscopy used to study ice formation: the effect of trehalose, maltose, and glucose on melting.
We report the use of infrared (IR) spectroscopy to detect ice crystals in biological solutions. The method is based on the temperature dependence of the OH bending and stretch bands of water. By using mixtures of D(2)O and H(2)O, water's absorption bands can be made to be on-scale in transmission mode. Water's stretch band moves to lower frequency and sharpens with freezing, and the bending band goes to higher frequency and becomes less sharp. The technique is demonstrated for the study of the hysteresis of freezing in the presence of glucosyl sugars, namely glucose, maltose, and trehalose.
Zelent
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Johnson Research Foundation, Department of Biochemistry and Biophysics, School of Medicine, University of Pennsylvania, Philadelphia, PA 19104, USA.
Vanderkooi
J M
JM
D005947:Glucose / Q000737:chemistry*; D007053:Ice; D008320:Maltose / Q000737:chemistry*; D013055:Spectrophotometry, Infrared / Q000379:methods*; D014199:Trehalose / Q000737:chemistry*
D007053:Ice; D008320:Maltose; D014199:Trehalose; D005947:Glucose