Glycerol in Freezing media -Reply

Enigl enigl at
Fri Sep 27 19:04:19 EST 1996

In article <52c57j$ium at>, enigl at (Enigl)

>In article <s248f09c.077 at>, Snazelle at MC.EDU (Ted Snazelle) writes:
>> Supposedly the glycerol prevented ice crystal
>>formation which would have disrupted the structure of the
Enigl at aol said:

>Remember, glycerol is a humectant.  It binds water.  So water is not in a
>free moisture state.  The same principle is used in any preservation
>through drying: reduction of water activity (aw (i.e.a subscript w)). 
>water remains in a glass-amorphous (plastic) state,  no crystal formation
>and is unavailable for use by most cells.  Most cells will not metabolize
>and will not grow. 

Another nice thing about a glycerol-water mixture is that there in no
expansion when it freezes so there is less injury to cells: Vitrification.

Davin C. Enigl, MS-MEAS, President-Microbiologist
HACCP Validations-sm  Hazard Analysis and Critical Control Points for the
Food, Cosmetic, Pharmaceutical, and Nutritional Supplement Industry

Voice: (916) 989-8264,  Fax: (916) 989-8205,  Pager: (714) 725-7695
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Fair Oaks, CA 95628
September 27, 1996
4:52 pm

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