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- W2596142124 abstract "Based on the non-isothermal crystallization kinetic model, thetemperature distribution and the degree of crystallization insidecryoprotectant (CPA) microdroplets are theoretically investigatedwhen they are frozen on the liquid nitrogen surface. The results showthat the ice crystallization degree in surface region is the largestone during the phase transition temperature zone, while the middleregion is intermediate, and the center region is the lowest. Also,the higher the concentration of CPA, the more uneven both the temperatureand the crystallization inside the droplets. The maximum temperaturedifference between the surface and the center region of 50% glycerolwith a volume of 4 μL is about 8 K, but the crystallizationdegree of the former is about 41 times larger than that of the latter.For water case, the temperature difference is only 1.1 K, and thedegree of ice crystallization on the surface is roughly 6 times higherthan that in the center. The volume of microdroplets seems to havefew effects on the final crystallization degree for lower concentrationsolutions, but prolongs the freezing phase transition duration (i.e.14.48 s for 2 μL and 19.82 s for 8 μL for 20% glycerolcase). For the higher concentration solutions, the freezing phasechange temperature zone is not obvious, but the final crystallizationdegree will increase significantly as the volume of microdropletsrising (i.e. 0.29×10−6 for 2 μL, 0.80×10−6 for 8 μL for 50% glycerol case). As CPA agentconcentration increases, the phase transition temperature obviouslydecreases (i.e. 273.15 K for water, 250 K for 20% glycerol, 225 Kfor 50% glycerol, 158 K for Vs55) and the final crystallization degreealso has the same trends (i.e. 1 for both water and 20% glycerol,5.61×10−7 for 50% glycerol, and 5.7×10−16 for Vs55)." @default.
- W2596142124 created "2017-03-23" @default.
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- W2596142124 date "2017-02-15" @default.
- W2596142124 modified "2023-09-23" @default.
- W2596142124 title "Analysis on the crystallization degree inside the cryoprotectant microdroplets during freezing process on the liquid nitrogen surface" @default.
- W2596142124 doi "https://doi.org/10.1360/n092016-00193" @default.
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