Super freezing occurs when energy is quickly withdrawn from a liquid and it cools below the solidification temperature. This phenomenon occurs due to the fact that the cooling is very fast and does not occur the formation of an initial "point" or crystal, which is generally formed to start the freezing. A small crystal formed will attract the molecules nearby, forming a large crystal, that is, the frozen liquid.
The sugar solution should be distilled so that Super Cooling occurs more efficiently than the water solution because the presence of the sugar would create nucleation points and allow the formation of ice crystals. The super cooled water solution turns very quickly into ice, much faster than the sugar solution. It is also possible to supercooled the water after the homogeneous nucleation point, in which case it eventually solidifies into a type of glass.
Supercooled water can be prompted to trun into ice by tends to make it more difficult to achieve low nucleation Trehalose and other sugar solutions at low.
It is essential for accurate results that the correct volume of blood is sampled to achieve a correct concentration (and dilution, if liquid heparin is used), and that blood and anticoagulant are well mixed immediately after sampling.
