Antifreeze proteins (AFPs), which are present in the bodily fluids of organisms inhabiting cold environments, function as inhibitors of ice growth by binding to certain planes of ice crystals.

Researchers now have demonstrated the ability to spatially control frost nucleation (ice formation from water vapor) and to manipulate ice crystal growth kinetics. "The spatial control of icing in the ...

Furukawa Y. et al., Oscillations and accelerations of ice crystal growth rates in microgravity in presence of antifreeze glycoprotein impurity in supercooled water, Scientific Reports, March 6 ...

This week Dutch, American and Canadian researchers present a major step in understanding antifreeze proteins, the proteins that hinder the growth of ice crystals.

they demonstrated that the formation of these highly biomineralized tissues is guided by the organisms by regulating the chemical and physical boundary conditions that control the growth kinetics ...

This research shows how fundamental physical laws, such as crystal growth kinetics and thermodynamics, can constrain the outcome of evolution and helps explain why we see the repeated development ...

This research shows how fundamental physical laws, such as crystal growth kinetics and thermodynamics, can constrain the outcome of evolution and helps explain why we see the repeated development ...

The diagram below, which is based on a chart created by Japanese physicist Ukichiro Nakaya, illustrates how atmospheric temperature and humidity can impact the growth of ice crystals into snowflakes.

Today, scientists report that a form of cellulose obtained from plants can be added to the tasty treat to stop crystals cold — and the additive works better than currently used ice growth inhibitors ...

Stabilizers in ice cream — typically guar gum or locust bean gum — help inhibit crystal growth, but don’t completely stop it. And once ice crystals hit 50 micrometers in diameter ...