STUDI INHIBISI FORMASI KRISTAL ES DENGAN KRIOPROTEKTAN SUKROSA DAN GLICEROL
Abstract: A large
number of investigations have
been carried out
to understand the
mechanism of freezing and
mechanical damages in
biological materials. Harmfull
ice crystal has been proposed to be a factor causing injury
to biological materials during the freezing. How to control, eliminate, or
prevent the intracellular
ice formation become
an important research
topic in fundamental cryobiology. Microscopic observation
of the freezing
process of onion
epidermis tissue have been made using a solidification stage in order to
study the possibility ice crystal formation inhibition using
glycerol and sucrose
as a cryoprotectant. Experiments conducted under cooling rates of 40oC/min
and 70oC/min. The results indicated that the increasing glycerol can
depress the freezing initiation temperature. However, vitrification of onion
cells only can be achieved when we
used high concentration
of cryoprotectant (more
than 70%vol sucrose (0.8M)+30%vol
glycerol) with relatively rapid freezing (more than 70oC/min).
Penulis: Nurkholis Hamidi
Kode Jurnal: jptmesindd100157
