Issue Date: October 6, 2014
Cryoprotectant Chemicals Put The Freeze On Ice Crystal Growth
In the freezer, there’s a fine line between preservation and destruction. Take, for example, a carton of ice cream. Left in the freezer too long, this cold, creamy treat transforms into a grainy, gritty disappointment.
Inferior ice cream isn’t exactly one of the world’s most pressing problems, but Matthew I. Gibson says old ice cream illustrates one of the major difficulties faced by anyone trying to store blood, stem cells, or . . .
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- Chemical & Engineering News
- ISSN 0009-2347
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