Cryoprotectants

Cryprotectants is a compound that used to formed glass.

Cryoprotectants: the essential antifreezes to protect life in the frozen state. In the fifty years since the establishment of the cryoprotective effect of glycerol, cell banking by cryopreservation has become routine in many areas of biotechnology and medicine. Cryoprotectant addition has become a rather mundane step within the overall protocol. However, for future advances in cryobiology and to meet new challenges in the clinical use of cryopreserved cells or tissues, it will be essential to have an understanding of the development and current status of the biological and chemical knowledge on cryoprotectants (CPA). This review was undertaken to outline the history of CPA use, the important properties of CPA in relation to freezing damage, and what can be learnt from natural freezing-tolerant organisms. The conflicting effects of protection and toxicity resulting from use of CPA are discussed, and the role of CPA in enhancing glassy states in the emerging field of vitrification are also set out. 

source : Fuller, B.J. 2004. Cryoprotectants: the essential antifreezes to protect life in the frozen state. Cyro Letters 25 : 375-388.

 Yeah, today I study about cryoprotectants. From the explain my lecture, I curios about honey. I think honey is a thing that can used as cryoprotectants. Why I think like that? I read an article last, there were explain that honey cannot be freeze. I think, in honey have an cryoprotectants. It is so simple right? Honey cannot be freeze, cryoprotectans is a compound that uses formed glass. I think, there are related.

But, unfortunately, when I search one article for reference, my hipotesis is break !! read it..

On a final note, you might also notice that, over time, honey tends to crystallise and solidify. Because honey’s water content is so low, it can be considered to be a super-saturated solution of the various sugars; a solution is considered saturated when as much solid as is possible has been dissolved in it. Over time, glucose will precipitate out of the solution, forming solid crystals. The honey is still perfectly fine to eat, and this doesn’t constitute spoilage – to revert it back to its liquid form, all that’s required is immersion in warm water for a few minutes. 

source : http://www.compoundchem.com/2014/08/21/chemistryofhoney/

Okay, fine! Lets imagine again :p