The H₂ONaCl–sucrose phase diagram and applications in cryobiology

Abstract

The liquidus surface of the primary ice phase field of the H2ONaCl–sucrose ternary system has been determined by differential thermal analysis (d.t.a.) techniques. Except in the region of high sucrose concentrations, the line of two‐fold saturation bounding this field also was determined. Non‐equilibrium glassy phases were formed throughout the system. The degree of metastability of these phases increases with sucrose concentration. At high sucrose levels, the metastability was such that detection of the line of two‐fold saturation was precluded. In general, it was found that sucrose was less effective on a weight percent basis than dimethyl sulphoxide and glycerol in depressing the melting point of primary ice and, consequently, less effective in suppressing salt concentration effects at low temperatures in the liquid phase which is residual to primary ice formation.

Empirical and theoretical models of equilibrium and non-equilibrium transition temperatures of supplemented phase diagrams in aqueous systems (IUPAC Technical Report)

“…Ice-melting curves of sucrose + NaCl + water mixtures were reported by Gayle et al [88] all over the range of mole ratios of NaCl/sucrose in aqueous NaCl + sucrose solutions, and also by Shalaev and Franks [89], who reported several binary and ternary eutetic and peritectic points, taking into account the existence of NaCl, sucrose, and NaCl + sucrose hydrates.…”

Glass Transition and Crystallization of Amorphous Trehalose-sucrose Mixtures

“…The same phenomenon can be seen in the case of sucrose-water systems, as shown in Fig. 2, where T g values taken from publications also do not agree well with each other, [3,12,20,22,24,[27][28][29][30][31][32][33][34][35][36][37][38][39][40][41] particularly in the driest region where the glass transition curve has a steep slope. Fig.…”

Monitoring Aqueous Sucrose Solutions Using Droplet Microfluidics: Ice Nucleation, Growth, Glass Transition, and Melting

“…40,41 For the case of sucrose solutions, T m ′ is reported to lie at about −33 °C independent of concentration, whereas T g ′ lies between −49 °C and −45 °C, as measured by DSC. 27,37 While DSC can be used to extract both temperatures, 39,40 the microfluidic technique Frozen fraction of droplets (n frozen /n total ) as a function of temperature and sucrose concentration observed in MINCZ. In panel (a), one droplet population (75-μm diameters) was generated from a stock solution at each listed concentration and underwent three consecutive freeze− thaw cycles at a rate of 1 °C min −1 .…”

“…The value of w ′ is independent of the solution’s initial composition, which only determines the relative amounts of the two phases that form upon freezing, i.e., the pure ice crystals and the freeze-concentrate. Both the physical interpretation and the name of the temperature associated with the point ( w ′, T m ′ ) are inconsistently used in the literature (see Sacha and Nail for a comprehensive discussion), with the terms glass transition temperature of the freeze-concentrate , and antemelting temperature both in use.…”