“…Ice‐binding proteins, glycoproteins, and/or polysaccharides increase the tortuosity of the ice, which in turn retains salt and thus increases the brine volume fraction (Ewert & Deming, 2011; Krembs et al., 2011). Studies of natural saline ice that include both brine volume fraction and cell density profiles illustrate a correlation between these two quantities (Buffo et al., 2022; Uhlig et al., 2018), although further dedicated studies are needed.…”