The GibsonGroup, working with the Sosso Group in chemistry have demonstrated that simple amino acids can slow the recrystallisation of ice. Ice recrystallisation inhibition (IRI) is normally associated with ice binding proteins, but the team show that amino acids can also achieve this. Using a combination of experiments and modelling the importance of the structure of the amino acid is explored, and the relative role of ice binding investigated.

Read the paper here.