We use computer simulations to investigate the effect of salt on homogeneous ice nucleation. The melting point of the employed solution model was obtained both by direct coexistence simulations and by thermodynamic integration from previous calculations of the water chemical potential. Using a seeding approach, in which we simulate ice seeds embedded in a supercooled aqueous solution, we compute the nucleation rate as a function of temperature for a 1.85 NaCl mol per water kilogram solution at 1 bar. To improve the accuracy and reliability of our calculations, we combine seeding with the direct computation of the ice-solution interfacial free energy at coexistence using the Mold Integration method. We compare the results with previous simulation work on pure water to understand the effect caused by the solute. The model captures the experimental trend that the nucleation rate at a given supercooling decreases when adding salt. Despite the fact that the thermodynamic driving force for ice nucleation is higher for salty water for a given supercooling, the nucleation rate slows down with salt due to a significant increase of the ice-fluid interfacial free energy. The salty water model predicts an ice nucleation rate that is in good agreement with experimental measurements, bringing confidence in the predictive ability of the model. We expect that the combination of state-of-the-art simulation methods here employed to study ice nucleation from solution will be of much use in forthcoming numerical investigations of crystallization in mixtures.
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http://dx.doi.org/10.1063/1.5008889 | DOI Listing |
Nano Lett
January 2025
"The Belt and Road Initiative" Advanced Materials International Joint Research Center of Hebei Province, School of Materials Science and Engineering, Hebei University of Technology, Tianjin 300401, China.
The microscopic mechanisms by which solutes modulate water freezing are fundamental for controlling the freezing of various environmental and cryobiotic systems. Although our understanding of the initiation mechanisms of pure water freezing is becoming clearer, the microscopic pictures regarding ice nucleation in complex systems such as solutions still rely on theory assumption and empirical formulation. Here, we experimentally demonstrate that solutes modulate water freezing through affecting critical ice nucleus formation.
View Article and Find Full Text PDFJ Am Chem Soc
January 2025
Department of Materials Science and Engineering, City University of Hong Kong, Hong Kong, Kowloon 999077, China.
Heterogeneous ice nucleation is a widespread phenomenon in nature. Despite extensive research on ice nucleation near biological antifreeze proteins, a probe for ice nucleation and growth processes at the atomic level is still lacking. Herein, we present simulation evidence of the heterogeneous ice nucleation process on the ice-binding surface (IBS) of the antifreeze protein (TmAFP).
View Article and Find Full Text PDFVet Res Commun
January 2025
Faculty of Agriculture, University Farm, Utsunomiya University, Tochigi, 321-4415, Japan.
The purpose of this study was to improve the quality of frozen-thawed canine spermatozoa through the optimization of glycerol concentration (GC) and freezing rate in the semen freezing protocol. Ejaculates from nine dogs were diluted with an extender containing 0%, 1.5%, 3%, 6%, or 9% glycerol.
View Article and Find Full Text PDFJ Food Sci
January 2025
Department of Human Nutrition, Food, and Animal Sciences, University of Hawai'i at Mānoa, Honolulu, Hawai'i, USA.
Freezing extends the shelf life of foods but often leads to structural damage due to ice crystal formation, negatively impacting quality attributes. Oscillating magnetic field (OMF)-assisted supercooling has emerged as a potential technique to overcome these limitations by inhibiting ice nucleation and maintaining foods in a supercooled state. Despite its potential, the effectiveness and underlying mechanisms of OMF-assisted supercooling remain subjects of debate.
View Article and Find Full Text PDFInt J Biol Macromol
January 2025
College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Zhejiang Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China. Electronic address:
Slurry ice preparation experiences considerable supercooling, which can be mitigated by nano-nucleating agents. A nano-nucleating agent (CH/PE-TP NPs) was prepared by ultrasonication-assistant self-assembly of chitosan (CH) and pectin (PE), encapsulated with tea polyphenols (TP). Ultrasonication for 10 min downsized self-assembled aggregates from 5.
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