ArticleAnalytical biochemistry2009
Infrared spectroscopy used to study ice formation: the effect of trehalose, maltose, and glucose on melting.
Article in Analytical biochemistry, 2009. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
3 citing papers in PubMed, 14 citations in OpenAlex.
- Physicochemical Mechanisms of Protection Offered by Agarose Encapsulation during Cryopreservation of Mammalian Cells in the Absence of Membrane-Penetrating Cryoprotectants.ACS applied bio materials · 2023Article
- Elucidation of the Molecular Mechanism of Wet Granulation for Pharmaceutical Standard Formulations in a High-Speed Shear Mixer Using Near-Infrared Spectroscopy.Pharmaceuticals (Basel, Switzerland) · 2020Article
- Tryptophan Fluorescence Yields and Lifetimes as a Probe of Conformational Changes in Human Glucokinase.Journal of fluorescence · 2017Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors at 1 institution in 1 country.
Funding
Abstract
We report the use of infrared (IR) spectroscopy to detect ice crystals in biological solutions. The method is based on the temperature dependence of the OH bending and stretch bands of water. By using mixtures of D(2)O and H(2)O, water's absorption bands can be made to be on-scale in transmission mode. Water's stretch band moves to lower frequency and sharpens with freezing, and the bending band goes to higher frequency and becomes less sharp. The technique is demonstrated for the study of the hysteresis of freezing in the presence of glucosyl sugars, namely glucose, maltose, and trehalose.
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Registered trials
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