EXTENT OF ICE FORMATION IN FROZEN TISSUES, AND A NEW METHOD FOR ITS MEASUREMENT

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Abstract
Use of the calorimetric and dilatometric methods for determination of ice in frozen tissues is criticized, and a method based on terminal melting points determined after various degrees of drying is proposed. The theoretical background of such a method lends support to it, and experimental work with gelatin is especially convincing. Use of the dehydration – melting point method on blood of Loxostege sticticalis gave results conforming in general to those obtained by other workers with calorimetric and dilatometric techniques, and also to those obtained with salt solutions. The amount of water that is bound is shown to be very low, as in mammalian, frog, and fish muscle. The possible influence of bound water in insect cold-hardiness is discussed and the conclusion is reached that it has little if any protective effect.

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