| Recrystallization is a phenomenon in which larger ice crystals grow at the expense of smaller ones in a frozen sample (Mazur 1984). No information exists that examines how glycerol may influence recrystallization behavior of ice. This study addresses this void. We assessed how 1% and 4% glycerol solutions impact recrystallization, using a splat-freezing method. Quantification was done via measurement of mean largest grain size (mlgs). Results indicate that glycerol promotes recrystallization events over those seen with pure water. Glycerol and saline accelerate recrystallization, with a statistical interactive effect, suggesting that while in the presence of AFP, the cryoprotective agent differentially impacts recrystallization depending upon both solvent and amount of glycerol used. Finally, studies were conducted to assess whether glycerol affects antifreeze proteins' (AFPs) ability to inhibit recrystallization. Interestingly, results indicated that glycerol displays an opposite effect in this case, by enhancing the ability of AFP's to inhibit ice recrystallization. |
