Sunday, 12 August 2018

Supercool technique keeps liquids liquid well below freezing

Researchers have developed a new method to supercool liquids well below freezing without ice crystals forming

Freezing is one of the simplest methods of preserving food, biological tissue and other perishables, but the formation of ice crystals can damage cells. Now, researchers from Massachusetts General Hospital (MGH) have developed a new way to "supercool" water and similar solutions to keep them in a liquid form well below the usual freezing point.

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Category: Physics

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