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. 2006 Oct;72(10):6474–6482. doi: 10.1128/AEM.00998-06

TABLE 2.

Glass transition temperatures, heat of crystallization, amount of ice formed, and glycerol concentration for each freezing protocol applied

Freezing protocol Tg1′a (°C) Tg2′a (°C) Tg2′ after annealing at −20°Ca (°C) ΔHca (J g−1) Amt of iceb (%) Glycerol concnb (%)
1 −97 −51 −48 232 81 54
2 −97 −56 −50 150 53 21
3 −96 −66 −56 100 35 15
a

Measured by DSC.

b

Calculated from ΔHc and the total water content.