Abstract
Control of ice formation is an important issue as catastrophic ice growth influences our life activities and many industrial systems. We prepared a homogeneous glass of a dilute glycerol aqueous solution by a pressure liquid cooling vitrification method and examined the effect of solute on the ice formation of solvent water using a powder X-ray diffraction method. The solvent water immediately after the crystallization is composed of nanosized pure cubic ice (ice Ic). The crystal growth of ice Ic with stacking faults is much slower than that of pure water. The presence of glycerol molecules dispersing homogeneously may hinder crystal growth. The macroscopic segregation occurs rapidly during the transformation from stacking disordered ice to hexagonal ice. The results suggest that ice formation can be controlled by changing the solute type and concentration. This study has implications for thawing technology in cryobiology and frozen food engineering.
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