Glycerol in Freezing media -Reply
enigl at aol.com
Fri Sep 27 19:04:19 EST 1996
In article <52c57j$ium at newsbf02.news.aol.com>, enigl at aol.com (Enigl)
>In article <s248f09c.077 at mc.edu>, 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
9040 Erle Blunden Way
Fair Oaks, CA 95628
September 27, 1996
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