Summary
Most ice appears cloudy because tiny air bubbles form as water freezes. The bubbles that form during freezing can damage substances dissolved in the water. This project will focus on damage to substances such as proteins, pharmaceuticals, or vaccines. The project will experimentally control and quantify air bubble formation during freezing and study the impact of reducing air bubble formation on the stability of proteins. The results of this project will improve the shelf life of temperature-sensitive substances. For example, it will allow medicines that are thawed during shipping to be re-fro
