The origin of water's anomalous properties has been debated for decades. Resolution of the problem is hindered by a lack of experimental data in a crucial region of temperatures, , and pressures where supercooled water rapidly crystallizes-a region often referred to as "no man's land." A recently developed technique where water is heated and cooled at rates greater than 10 K/s now enables experiments in this region. Here, it is used to investigate the structural relaxation and crystallization of deeply supercooled water for 170 K < < 260 K. Water's relaxation toward a new equilibrium structure depends on its initial structure with hyperquenched glassy water (HQW) typically relaxing more quickly than low-density amorphous solid water (LDA). For HQW and > 230 K, simple exponential relaxation kinetics is observed. For HQW at lower temperatures, increasingly nonexponential relaxation is observed, which is consistent with the dynamics expected on a rough potential energy landscape. For LDA, approximately exponential relaxation is observed for > 230 K and < 200 K, with nonexponential relaxation only at intermediate temperatures. At all temperatures, water's structure can be reproduced by a linear combination of two, local structural motifs, and we show that a simple model accounts for the complex kinetics within this context. The relaxation time, , is always shorter than the crystallization time, For HQW, the ratio, / , goes through a minimum at ∼198 K where the ratio is about 60.
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http://dx.doi.org/10.1073/pnas.2022884118 | DOI Listing |
Food Chem X
January 2025
School of Food Science and Bioengineering, Tianjin Agricultural College, Tianjin 300384, China.
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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).
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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 PDFFood Chem
January 2025
Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Institute of Food Testing, Hainan Academy of Inspection and Testing, Haikou 570314, China. Electronic address:
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View Article and Find Full Text PDFInt J Biol Macromol
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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:
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