. 2021 Aug;101:95–104. doi: 10.1016/j.cryobiol.2021.05.002

Table 1.

Preparation of NADES.

NADES	Components				Molar Ratio	Water Content (%)*
NADES	A	B	C	D	Molar Ratio	Water Content (%)*
TreGluW	Trehalose	Glucose	Water		1:2:13	26.9 ± 0.3
TreGluSorW	Trehalose	Glucose	Sorbitol	Water	1:2:1:13	17.2 ± 0.6
GluProGlyW	Glucose	Proline	Glycerol	Water	3:5:3:20	21.5 ± 1.3
GlyGluSorW	Glycerol	Glucose	Sorbitol	Water	1:1:1:3	11.9 ± 0.6
BetGlySucW	Betaine	Glycerol	Sucrose	Water	2:3:1:5	10.3 ± 0.4
BetTreW	Betaine	Trehalose	water		4:1:10	22.0 ± 0.3
GlySucSorW	Glycerol	Sucrose	Sorbitol	Water	2:1:2:10	16.3 ± 0.5
BetGlyTreW	Betaine	Glycerol	Trehalose	Water	2:3:1:5	12.6 ± 0.3
BetSucProW	Betaine	Sucrose	Proline	Water	5:2:2:21	20.2 ± 0.5
GlyGlu	Glycerol	Glucose			4:1	3.70 ± 0.2
GlyTreSorW	Glycerol	Trehalose	Sorbitol	Water	2:1:2:10	20.4 ± 0.8
FruGluTreW	Fructose	Glucose	Trehalose	Water	1:1:1:11	27.1 ± 0.8
ProGlySorW	Proline	Glycerol	Trehalose	Water	1:1:1:3	13.0 ± 0.5
BetXylW	Betaine	Xylose	Water		2:1:3	24.4 ± 0.2
TreGluGlyW	Trehalose	Glucose	Glycerol	Water	1:2:2:3	13.1 ± 0.2
GlyFruSorW	Glycerol	Fructose	Sorbitol	Water	1:1:1:3	29.5 ± 0.5
TreFruW	Trehalose	Fructose	Water		1:2:13	32.6 ± 0.9
FruGluSucW	Fructose	Glucose	Sucrose	Water	1:1:1:11	24.5 ± 0.5