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The freezing of unsaturated aqueous options of sugars at prices of 103 Kelvin per second (K/s) produces a heterogeneous state, in which a concentrated liquid volume fraction of your solute sugar is excluded from increasing water-ice crystalline domains.1 Electron microscopy (EM) studies show that this mesoscopic domain, or “mesodomain,” assumes the kind of an interstitial network in the boundaries in the ice-crystalline (or grain) domains.1-3 The phase*Corresponding [email protected], telephone: (404) 727-2975. fax: (404) 727-0873.. Author Contributions H. C. and L. S. created equal contributions for the the manuscript. Data was collected and analyzed by H. C. and L. S. The manuscript was written by L. S. a.
