The inhibitory growth mechanism of saccharides on the growth of ice crystals from aqueous solutions

Gonda, T.; Sei, Tadanori

doi:10.1016/j.pcrysgrow.2005.10.005

Cited by 31 publications

(31 citation statements)

References 14 publications

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“…The simulation study suggested that the hydrated clusters of disaccharide molecules began to interact, forming compartment-like hydrogen-bonding networks. These clusters were consistent with the giant hydratedsaccharide clusters (Gonda & Sei, 2005;Lerbret et al, 2005), which also corresponded to the fine particles found in TEM images . Therefore, a network structure with a high-energy barrier for the translational motion of the matrix was assumed to be built with www.intechopen.com…”

Section: Freezing Properties Of Disaccharide Solutions: Inhibition Ofsupporting

confidence: 87%

“…PROPATH, 1990). The thick short dotted vertical line on each curve is the melting point of the solution (Gonda & Sei, 2005). Open squares denote 38.5 wt% concentrations of sucrose solutions (η suc ), and triangles denote 35.8 wt% concentrations of maltose solutions (η mal ).…”

Section: Freezing Properties Of Disaccharide Solutions: Inhibition Ofmentioning

confidence: 99%

“…Thus the ice Ic with less than a hundred nanometre in size was formed at the grain boundary between the ice Ih crystallites, and the disaccharide precipitated fine particles would provide the confined meso-pore space in the grain boundary. The ice Ic would co-exist with the disaccharide precipitated particles, which may correspond to the giant disaccharide clusters (Gonda & Sei, 2005;Lerbret et al, 2005;Uchida et al, 2007;2009). Moreover, the TEM images on the replica annealed at 150 K indicated that the fine particles disappeared whereas no profile changes in the PXRD were observed.…”

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confidence: 99%

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Freezing Properties of Disaccharide Solutions: Inhibition of Hexagonal Ice Crystal Growth and Formation of Cubic Ice

Uchida¹,

Takeya²,

Nagayama³

et al. 2012

Crystallization and Materials Science of Modern Artificial and Natural Crystals

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Section: Freezing Properties Of Disaccharide Solutions: Inhibition Ofsupporting

confidence: 87%

Section: Freezing Properties Of Disaccharide Solutions: Inhibition Ofmentioning

confidence: 99%

mentioning

confidence: 99%

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Freezing Properties of Disaccharide Solutions: Inhibition of Hexagonal Ice Crystal Growth and Formation of Cubic Ice

Uchida¹,

Takeya²,

Nagayama³

et al. 2012

Crystallization and Materials Science of Modern Artificial and Natural Crystals

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“…Many optical microscopy studies have been carried out to date to observe the surface morphology of ice crystals, such as steps (11)(12)(13)(14)(15), height topography (16)(17)(18)(19)(20)(21)(22)(23) and quasi-liquid layers (QLLs) (24,25), by ordinary bright-field microscopy (11,15,16), differential interference contrast microscopy (12-14, 17, 21-23, 25), two-beam interferometry (18)(19)(20), and laser reflection microscopy (24). However, none of these studies could prove, by their optical observations, that they could visualize individual elementary steps, mainly due to the small reflectivity (1.8%) of air-ice interfaces.…”

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confidence: 99%

Elementary steps at the surface of ice crystals visualized by advanced optical microscopy

Sazaki

Zepeda

Nakatsubo

et al. 2010

Proc. Natl. Acad. Sci. U.S.A.

110

150

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Due to the abundance of ice on earth, the phase transition of ice plays crucially important roles in various phenomena in nature. Hence, the molecular-level understanding of ice crystal surfaces holds the key to unlocking the secrets of a number of fields. In this study we demonstrate, by laser confocal microscopy combined with differential interference contrast microscopy, that elementary steps (the growing ends of ubiquitous molecular layers with the minimum height) of ice crystals and their dynamic behavior can be visualized directly at air-ice interfaces. We observed the appearance and lateral growth of two-dimensional islands on ice crystal surfaces. When the steps of neighboring two-dimensional islands coalesced, the contrast of the steps always disappeared completely. We were able to discount the occurrence of steps too small to detect directly because we never observed the associated phenomena that would indicate their presence. In addition, classical two-dimensional nucleation theory does not support the appearance of multilayered two-dimensional islands. Hence, we concluded that two-dimensional islands with elementary height (0.37 and 0.39 nm on basal and prism faces, respectively) were visualized by our optical microscopy. On basal and prism faces, we also observed the spiral growth steps generated by screw dislocations. The distance between adjacent spiral steps on a prism face was about 1∕20 of that on a basal face. Hence, the step ledge energy of a prism face was 1∕20 of that on a basal face, in accord with the known lowertemperature roughening transition of the prism face.in situ observation | monomolecular steps | two-dimensional nucleation growth | spiral growth I ce is one of the most abundant materials on earth, and its phase transition governs a wide variety of phenomena, such as weather, environment-related issues, life in a cryosphere, and cosmic evolution, etc. Hence the molecular-level understanding of ice crystal surfaces is crucially important. For example, ice crystal surfaces play a key role in heterogeneous physical/chemical reactions, such as the degradation of ozone and organic compounds adsorbed on ice crystal surfaces by UV light irradiation (1-4), the suppression of the growth of ice in living things by antifreeze proteins adsorbed on ice crystal surfaces (5-8), etc., as well as in the growth and sublimation/melting of ice crystals.A crystal bounded by flat crystal faces grows layer by layer (9, 10), utilizing laterally growing molecular layers that have the minimum height determined by the crystal structure. Hence, growing ends of such molecular layers, so-called "elementary steps," which ubiquitously exist on a crystal surface, play a key role during the physical/chemical reactions and the growth and sublimation/melting of ice crystals. Therefore to clarify such phenomena at the molecular level, first one has to observe elementary steps on ice crystal surfaces.Many optical microscopy studies have been carried out to date to observe the surface morphology of ice crystals, such ...

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“…Consequently, it can be postulated that either both these effects are mediated through a common mechanism, or the latter is affected by an outcome of the former. Inhibitory effect of sugars on ice crystallization has been attributed to the retarded diffusion of water molecules as a result of increased viscosity, and presence of giant hydrated clusters of sugar molecules in the freeze-concentrated solutions (Gonda and Sei, 2005;Uchida et al, 2009). This diffusion barrier that a sugar presents to the growth of ice crystals could also inhibit the diffusion kinetics of GHCl.…”

Section: Investigation Of the Factors Governing The Counter-intuitivementioning

confidence: 99%

Counter-intuitive effect of non-crystallizing sugars on the crystallization of gemcitabine HCl in frozen solutions

Munjal

Bansal

2015

International Journal of Pharmaceutics

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The inhibitory growth mechanism of saccharides on the growth of ice crystals from aqueous solutions

Cited by 31 publications

References 14 publications

Freezing Properties of Disaccharide Solutions: Inhibition of Hexagonal Ice Crystal Growth and Formation of Cubic Ice

Freezing Properties of Disaccharide Solutions: Inhibition of Hexagonal Ice Crystal Growth and Formation of Cubic Ice

Elementary steps at the surface of ice crystals visualized by advanced optical microscopy

Counter-intuitive effect of non-crystallizing sugars on the crystallization of gemcitabine HCl in frozen solutions

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