Figure 5.

Illustration of the impact of mixing on the melting temperature, which decreases from T_m to $T_m^{\prime }$, and driving force for crystallization at temperature T, which decreases from ΔG _lc to $\mathrm{\Delta }{G}_{\mathrm{lc}}^{\prime }$, where G_c, G_l, and $G_l^{\prime }$ are the Gibbs free energy of the crystalline state (G_c of only one component is shown for clarity), of the single‐component liquid, and of the multicomponent liquid, respectively. Above $T_m^{\prime }$, the multicomponent liquid is thermodynamically stable, whereas below $T_m^{\prime }$ the crystallization kinetics are slowed due to a reduced $\mathrm{\Delta }{G}_{\mathrm{lc}}^{\prime }$.