Infrared spectroscopy used to study ice formation: The effect of trehalose, maltose, and glucose on melting

Analytical Biochemistry

Volumn 390, Issue 2, 2009, Pages 215-217

  Zelent, B ^a   Vanderkooi, J M ^a  

^a UNIVERSITY OF PENNSYLVANIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

FREEZING; GLUCOSE; INFRARED SPECTROSCOPY; MALTOSE; TEMPERATURE DISTRIBUTION;

BENDING BAND; BIOLOGICAL SOLUTIONS; HIGHER FREQUENCIES; ICE CRYSTALS; ICE FORMATIONS; LOWER FREQUENCIES; TEMPERATURE DEPENDENCE; TRANSMISSION MODE;

WATER ABSORPTION;

DEUTERIUM OXIDE; GLUCOSE; ICE; MALTOSE; TREHALOSE; WATER;

ARTICLE; CARBOHYDRATE ANALYSIS; CHEMICAL ANALYSIS; FREEZING; INFRARED SPECTROSCOPY; MELTING POINT; PRIORITY JOURNAL; TRANSMISSION ELECTRON MICROSCOPY; WATER ABSORPTION; WATER ANALYSIS;

EID: 67349200273     PISSN: 00032697     EISSN: 10960309     Source Type: Journal    
DOI: 10.1016/j.ab.2009.04.019     Document Type: Article

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