scholarly journals Consideration of Latent Heat of Fusion of Ice in Aqueous Solution

Netsu Bussei ◽  
2008 ◽  
Vol 22 (1) ◽  
pp. 18-24
Author(s):  
Tatsunori ASAOKA ◽  
Hiroyuki KUMANO ◽  
Akio SAITO ◽  
Seiji OKAWA
Keyword(s):  
Aqueous Solution ◽  
Latent Heat ◽  
Heat Of Fusion ◽  
Latent Heat Of Fusion

Formulation of the latent heat of fusion of ice in aqueous solution

2009 ◽  
Vol 32 (1) ◽  
pp. 175-182 ◽  
Author(s):  
Hiroyuki Kumano ◽  
Tatsunori Asaoka ◽  
Akio Saito ◽  
Seiji Okawa
Keyword(s):  
Aqueous Solution ◽  
Latent Heat ◽  
Heat Of Fusion ◽  
Latent Heat Of Fusion

Determination of the latent heat of fusion and solid fraction evolution of metals and alloys by an improved cooling curve analysis method

2019 ◽  
Vol 140 (4) ◽  
pp. 1825-1836 ◽  
Author(s):  
Carlos González-Rivera ◽  
Anthony Harrup ◽  
Carla Aguilar ◽  
Adrián M. Amaro-Villeda ◽  
Marco A. Ramírez-Argáez
Keyword(s):  
Latent Heat ◽  
Solid Fraction ◽  
Metals And Alloys ◽  
Curve Analysis ◽  
Cooling Curve ◽  
Heat Of Fusion ◽  
Analysis Method ◽  
Latent Heat Of Fusion ◽  
Cooling Curve Analysis

Measurement and Modeling of Latent Heat Release During Freezing of Aqueous Solutions in a Small Container

2000 ◽  
Author(s):  
Ramachandra V. Devireddy ◽  
John C. Bischof ◽  
Perry H. Leo ◽  
John S. Lowengrub
Keyword(s):  
Mass Transport ◽  
Heat Release ◽  
Latent Heat ◽  
Pure Water ◽  
Heat Of Fusion ◽  
Freezing Process ◽  
Latent Heat Release ◽  
Aqueous Systems ◽  
Heat And Mass Transport ◽  
Latent Heat Of Fusion

Abstract The latent heat of fusion, ΔHf of a cryobiological medium (a solute laden aqueous solution) is a crucial parameter in the cryopreservation process. The latent heat has often been approximated by that of pure water (∼ 335 mJ/mg). However, recent calorimetric (DSC - Pyris 1) measurements suggest that the actual magnitude of latent heat of fusion during freezing of solute laden aqueous systems is far less. Fourteen different pre-nucleated solute laden aqueous systems (NaCl-H2O, Phosphate Buffered Saline or PBS, serum free RPMI, cell culture medium, glycerol and Anti Freeze Protein solutions) were found to have significantly lower ΔHf than that of pure water (Devireddy and Bischof, 1998). In the present study additional calorimetric experiments are performed at 1, 5 and 20 °C/min in five representative cryobiological media (isotonic or 1× NaCl-H2O, 10× NaCl-H2O, 1× PBS, 5× PBS and 10× PBS) to determine the kinetics of ice crystallization. The temperature (T) and time (t) dependence of the latent heat release is measured. The experimental data shows that at a fixed temperature, the fraction of heat released at higher cooling rates (5 and 20 °C/min) is lower than at 1 °C/min for all the solutions studied. We then sought a simple model that could predict the experimentally measured behavior and examined the full set of heat and mass transport equations during the freezing process in a DSC sample pan. The model neglects the interaction between the growing ice crystals and is most appropriate during the early stages of the freezing process. An examination of the coefficients in the heat and mass transport equations shows that heat transport occurs much more rapidly than solute transport. Hence, the full model reduces to one in which the temperature profile is constant in space while the solute concentration profile obeys the full time and space dependent diffusion equation. The model reveals the important physical parameters controlling the mass transport at the freezing interface and further elucidates the experimental results, i.e. the temperature and time dependence of the latent heat release.

scholarly journals Effects of Egg Yolk, Glycerol and the Freezing Rate on the Viability and Acrosomal Structures of Frozen Ram Spermatozoa

1975 ◽  
Vol 28 (2) ◽  
pp. 153 ◽  
Author(s):  
PF Watson ◽  
ICA Martin
Keyword(s):  
Latent Heat ◽  
Significant Interaction ◽  
Freezing Point ◽  
Egg Yolk ◽  
Freezing Rate ◽  
Heat Of Fusion ◽  
Significant Deterioration ◽  
Cooling Rates ◽  
Latent Heat Of Fusion ◽  
Cooling Phase

The influence of egg yolk, glycerol and the freezing rate on the survival of ram spermatozoa and on the structure of their acrosomes after freezing was investigated. Egg yolk was shown to be beneficial not only during chilling but also during freezing; of the levels examined, 1� 5 % gave the greatest protection. Although the presence of glycerol in the diluent improved the survival of spermatozoa, increasing concentrations produced significant deterioration of the acrosomes. With closely controlled linear cooling rates, no overall difference was detected in the survival of spermatozoa frozen at rates between 6 and 24�C per min. However, a significant interaction between freezing rate and the inclusion of glycerol in the diluent showed that glycerol was less important at the highest freezing rate. A sudden cooling phase near to the freezing point following the release of the latent heat of fusion was not detrimental to spermatozoa.

Effect of temperature on the effective latent heat of fusion of ice in aqueous solutions

2010 ◽  
Vol 33 (8) ◽  
pp. 1533-1539 ◽  
Author(s):  
Tatsunori Asaoka ◽  
Hiroyuki Kumano ◽  
Masashi Okada ◽  
Hirotaka Kose
Keyword(s):  
Aqueous Solutions ◽  
Latent Heat ◽  
Heat Of Fusion ◽  
Effect Of Temperature ◽  
Latent Heat Of Fusion
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