The mechanism by which fish antifreeze proteins cause thermal hysteresis.

@article{Kristiansen2005TheMB,
  title={The mechanism by which fish antifreeze proteins cause thermal hysteresis.},
  author={Erlend Kristiansen and Karl Erik Zachariassen},
  journal={Cryobiology},
  year={2005},
  volume={51 3},
  pages={262-80}
}
Antifreeze proteins are characterised by their ability to prevent ice from growing upon cooling below the bulk melting point. This displacement of the freezing temperature of ice is limited and at a sufficiently low temperature a rapid ice growth takes place. The separation of the melting and freezing temperature is usually referred to as thermal hysteresis, and the temperature of ice growth is referred to as the hysteresis freezing point. The hysteresis is supposed to be the result of an… CONTINUE READING
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