{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"omics_type":["Unknown"],"volume":["9(59)"],"submitter":["Cechova K"],"pubmed_abstract":["This work investigates the free-volume properties of the dimethyl sulfoxide (DMSO)-water mixtures by positron annihilation lifetime spectroscopy over a wide temperature range of 20-320 K. The processes of melting and solidification of the water, DMSO and the DMSO-water mixtures at 1.8, 2.0 and 10% vol. DMSO respectively were studied. It was found that the recrystallization during heating of the water-DMSO cryoprotective mixtures above 160 K at low DMSO concentrations is affected by the amount of DMSO in the mixture. The amount of amorphous phase formed during cooling influences the hysteresis between cooling and heating cycles which could be crucial for cell survival. Experiments also show the time dependence of crystallization which indicates that rapid heating can suppress this secondary"],"journal":["RSC advances"],"pagination":["34299-34310"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC9074111"],"repository":["biostudies-literature"],"pubmed_title":["Microstructural free volume and dynamics of cryoprotective DMSO-water mixtures at low DMSO concentration."],"pmcid":["PMC9074111"],"pubmed_authors":["Rusnak J","Sausa O","Matko I","Svajdlenkova H","Klbik I","Cechova K","Lakota J"],"additional_accession":[]},"is_claimable":false,"name":"Microstructural free volume and dynamics of cryoprotective DMSO-water mixtures at low DMSO concentration.","description":"This work investigates the free-volume properties of the dimethyl sulfoxide (DMSO)-water mixtures by positron annihilation lifetime spectroscopy over a wide temperature range of 20-320 K. The processes of melting and solidification of the water, DMSO and the DMSO-water mixtures at 1.8, 2.0 and 10% vol. DMSO respectively were studied. It was found that the recrystallization during heating of the water-DMSO cryoprotective mixtures above 160 K at low DMSO concentrations is affected by the amount of DMSO in the mixture. The amount of amorphous phase formed during cooling influences the hysteresis between cooling and heating cycles which could be crucial for cell survival. Experiments also show the time dependence of crystallization which indicates that rapid heating can suppress this secondary","dates":{"release":"2019-01-01T00:00:00Z","publication":"2019 Oct","modification":"2025-04-05T13:23:45.956Z","creation":"2025-04-05T13:23:45.956Z"},"accession":"S-EPMC9074111","cross_references":{"pubmed":["35529958"],"doi":["10.1039/c9ra06305f"]}}