Freeze-etching: Freezing velocity and crystal size at different locations in samples

Venrooij, Ger E.P.M. van; Aertsen, Abram; Hax, W.M.A.; Ververgaert, P.H.J.Th.; Verhoeven, J.; Vorst, Henk A. van der

doi:10.1016/0011-2240(75)90040-1

Cited by 76 publications

(25 citation statements)

References 19 publications

(17 reference statements)

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“…We believe that the difference is a matter of crystal size. It is well known that slow cooling produces larger intracellular crystals than does rapid cooling [21]. We suggest that large internal ice crystals are formed with a cooling rate of 20° to 30°C/min and are immediately lethal.…”

Section: Discussionmentioning

confidence: 74%

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Survival of mouse oocytes after being cooled in a vitrification solution to −196°C at 95° to 70,000°C/min and warmed at 610° to 118,000°C/min: A new paradigm for cryopreservation by vitrification

2011

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There is great interest in achieving reproducibly high survivals of mammalian oocytes (especially human) after cryopreservation, but the results to date have not matched the interest. A prime cause of cell death is the formation of more than trace amounts of intracellular ice, and one strategy to avoid it is vitrification. In vitrification procedures, cells are loaded with high concentrations of glass-inducing solutes and cooled to −196°C at rates high enough to presumably induce the glassy state. In the last decade, several devices have been developed to achieve very high cooling rates. Nearly all in the field have assumed that the cooling rate is the critical factor. The purpose of our study was to test that assumption by examining the consequences of cooling mouse oocytes in a vitrification solution at four rates ranging from 95°C/min to 69,250°C/min to −196°C and for each cooling rate, subjecting them to five warming rates back above 0°C at rates ranging from 610°C/ min to 118,000°C/min. In samples warmed at the highest rate (118,000°C/min), survivals were 70 to 85% regardless of the prior cooling rate. In samples warmed at the lowest rate (610°C/min), survivals were low regardless of the prior cooling rate, but decreased from 25% to 0% as the cooling rate was increased from 95°C/min to 69,000°C/min. Intermediate cooling and warming rates gave intermediate survivals. The especially high sensitivity of survival to warming rate suggests that either the crystallization of intracellular glass during warming or the growth by recrystallization of small intracellular ice crystals formed during cooling are responsible for the lethality of slow warming.

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Section: Discussionmentioning

confidence: 74%

“…The faster one cools, the smaller the size of the internal crystals [21], and the smaller the crystals, the greater is the driving force for them to increase in size from recrystallization during warming. To compensate for the greater driving force, one needs to warm more rapidly to block recrystallization.…”

Section: Discussionmentioning

confidence: 99%

Survival of mouse oocytes after being cooled in a vitrification solution to −196°C at 95° to 70,000°C/min and warmed at 610° to 118,000°C/min: A new paradigm for cryopreservation by vitrification

2011

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“…Experimental measurements are somewhat unreliable when a bulky thermocouple disturbs the cooling. The relevance of the theoretical studies to the process as it occurs in capillary freezing is limited because they either deal with the flat geometry (Jones, 1984), spherical geometry (Van Venrooij et al , 1975) or ignore significant effects from formation of ice (Shimoni & Müller, 1998). We present calculations based on solution of the heat conduction equation by finite difference methods in cylindrical coordinates that explicitly includes these effects.…”

Section: Introductionmentioning

confidence: 99%

Crystalline ice as a cryoprotectant: theoretical calculation of cooling speed in capillary tubes

Yakovlev

Downing

2011

Journal of Microscopy

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It is generally assumed that vitrification of both cells and the surrounding medium provides the best preservation of ultrastructure of biological material for study by electron microscopy. At the same time it is known that the cell cytoplasm may provide substantial cryoprotection for internal cell structure even when the medium crystallizes. Thus vitrification of the medium is not essential for good structural preservation. In contrast, a high cooling rate is an essential factor for good cryopreservation because it limits phase separation and movement of cellular components during freezing, thus preserving the native-like state. Here we present calculations of freezing rates that incorporate the effect of medium crystallization, using finite difference methods. We demonstrate that crystallization of the medium in capillary tubes may increase the cooling rate of suspended cells by a factor of 25-300 depending on the distance from the center. We conclude that crystallization of the medium, for example due to low cryoprotectant content, may actually improve cryopreservation of some samples in a near native state.

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“…The influence of system composition and of freezing conditions on the structure of the ice growth that is produced is of particular interest and importance. Traditional investigations have often examined the effect of freezing rate on frozen structures, such as did van Venrooij et al (1975). Bomben and King (1982) used electron microscopy to visualize the ice crystals in frozen apple and identified a relationship between the crystal size and the square root of the rate of change of temperature.…”

Section: Growthmentioning

confidence: 99%

The Properties of Water in Foods ISOPOW 6

Reid¹

1998

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Freeze-etching: Freezing velocity and crystal size at different locations in samples

Cited by 76 publications

References 19 publications

Survival of mouse oocytes after being cooled in a vitrification solution to −196°C at 95° to 70,000°C/min and warmed at 610° to 118,000°C/min: A new paradigm for cryopreservation by vitrification

Survival of mouse oocytes after being cooled in a vitrification solution to −196°C at 95° to 70,000°C/min and warmed at 610° to 118,000°C/min: A new paradigm for cryopreservation by vitrification

Crystalline ice as a cryoprotectant: theoretical calculation of cooling speed in capillary tubes

The Properties of Water in Foods ISOPOW 6

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