In an attempt to correlate freezable water with freezing injury, the thermal behavior of pea (Pisum sativum L.) and soybean (Glycine max L. Merr) seed parts at different moisture contents were compared with survival of the seeds when exposed to low temperatures. Thermal transitions between -150 and 10 degrees C were studied using differential scanning calorimetry. In pea, reduction of germinabi...

PURPOSE To investigate the effect of pressure on the freezable and nonfreezable water content of the lens. METHODS Excised rhesus monkey lenses in tissue culture media were subjected to three different hydrostatic pressures (2 atm, 1 atm, and 0.03 atm) for 24 hours. Then while still under the experimental pressure, the vessels were cooled in dry ice-acetone until the lenses were frozen. While...

the mode of heat and mass transfer during baking of bakery products is an important factor determining the quality of the final product. the heating rate could alter the starch properties during gelatinization and affect the quality of products after baking and during aging. sangak is a kind of iranian flat bread baked on the hot pebble gravels. the aim of this study was to evaluate the impacts...

The dielectric properties of elastin were investigated at different levels of hydration and specifically at the limit of freezable water apparition. The quantification of freezable water was performed by Differential Scanning Calorimetry (DSC). Two dielectric techniques were used to explore the dipolar relaxations of hydrated elastin: dynamic dielectric spectroscopy (DDS), performed isothermall...

Measurements of DSC, NMR and high-frequency spectroscopy have been done on PEO-H2O and PEO-H2O-HQ mixed systems. DSC measurements show that water molecules contained in PEO are divided roughly into two species: freezable water and non-freezable water. By 1H-NMR measurements, PEO and H2O protons show an absorption peak around 3.6 ppm and 4.5 ppm, respectively. All the PEO-H2O samples containing ...

The hydration of actin was studied by differential scanning calorimetry between -30 degrees C and 30 degrees C and by thermogravimetric analysis. The differential scanning calorimetry provided the freezable water content of G- and F-actin as a function of concentration, and the thermogravimetric analysis measured the total water content. The difference between the two yielded the nonfreezable w...

Water has a key role in the functioning of all biological systems, it mediates many biochemical reactions, as well as other biological activities such as material biocompatibility. Water is often considered as an inert solvent, however at the molecular level, it shows different behavior when sorbed onto surfaces like polymeric implants. Three states of water have been recognized: non-freezable ...

Thin unmounted cortical tissue sections from winter twigs of the mulberry tree were held with a thin forceps and rapidly immersed in liquid nitrogen from room temperatures without prefreezing. They were rewarmed; rapidly in water at 10 degrees to 40 degrees , or slowly, in air at room temperatures. In those sections rapidly rewarmed, all survived. None survived in those sections rewarmed slowly...

Abstract The freezable- and unfreezable-water contents of corn waxy starches (native, pregelatinized retrograded) were analyzed at various hydration levels (25, 35, 45, 55, 65, 75, 85%) using Differential Scanning Calorimetry (DSC). unfreezable water also the temperature onset (To), peak (Tp) endset (Te) peaks' in all samples increased with increasing level. Water absorption index (WAI) solubil...