title: Type I antifreeze proteins enhance ice nucleation above certain concentrations.
abstract: In this study, we examined the effects that antifreeze proteins have on the supercooling and ice-nucleating abilities of aqueous solutions. Very little information on such nucleation currently exists. Using an automated lag time apparatus and a new analysis, we show several dilution series of Type I antifreeze proteins. Our results indicate that, above a concentration of ∼8 mg/ml, ice nucleation is enhanced rather than hindered. We discuss this unexpected result and present a new hypothesis outlining three components of polar fish blood that we believe affect its solution properties in certain situations.
authors.affiliation: School of Life and Environmental Sciences, University of Tsukuba, Ibaraki 305-8572, Japan. wilson.peter.ge@u.tsukuba.ac.jp
authors.forename: Peter W
authors.initials: PW
authors.lastname: Wilson
authors.forename: Katie E
authors.initials: KE
authors.lastname: Osterday
authors.forename: Aaron F
authors.initials: AF
authors.lastname: Heneghan
authors.forename: Anthony D J
authors.initials: AD
authors.lastname: Haymet
mesh_terms: D000818:Animals; D021322:Antifreeze Proteins, Type I / Q000737:chemistry*; D029941:Fish Proteins / Q000737:chemistry*; D005399:Fishes; D005615:Freezing
chemical_list: D021322:Antifreeze Proteins, Type I; D029941:Fish Proteins