Freeze Induced Protein Instability Driven by Air Water Interfacial Stress — NSF Award to The University of Louisiana at Monroe (LA
Most ice appears cloudy because tiny air bubbles form as water freezes. The bubbles that form during freezing can damage substances dissolved in the water. This project will focus on damage to substances such as proteins, pharmaceuticals, or vaccines. The project will experimentally control and quantify air bubble form
| Award title | Freeze Induced Protein Instability Driven by Air Water Interfacial Stress |
|---|---|
| Award ID | 2548619 |
| Awardee | The University of Louisiana at Monroe |
| City | MONROE |
| State | LA |
| Amount obligated | $379,887 |
| Principal investigator | Huy Dao |
| Program | Interfacial Engineering Progra |
| Start date | 08/15/2026 |
| Abstract | Most ice appears cloudy because tiny air bubbles form as water freezes. The bubbles that form during freezing can damage substances dissolved in the water. This project will focus on damage to substances such as proteins, pharmaceuticals, or vaccines. The project will experimentally control and quantify air bubble formation during freezing and study the impact of reducing air bubble formation on the stability of proteins. The results of this project will improve the shelf life of temperature-sen |
| Source | NSF Awards |
$799/mo
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