Heat: v4

ANTIFREEZE: Salt keeps ice from freezing because it gets between the
freezing water crystals.

ANTIFREEZE: Salt breaks apart into sodium and aluminum.

ANTIFREEZE: Antifreeze is typically made of the sweet tasting, yet deadly
poisonous propylene glycol.

ANTIFREEZE: This glycol disrupts the hydrogen bonding within the water
molecules and causes the freezing point to drop to 10 degrees Fahrenheit.

ANTIFREEZE: With 40% water added, antifreeze surprisingly freezes at an
even lower -49 degrees Fahrenheit.

ANTIFREEZE: In situations where propylene glycol could accidentally
swallowed, non-poisonous ethylene glycol is substituted in its place. Oddly
enough, ethylene glycol can be found in certain frozen foods like some ice
cream bars. The ethylene glycol keeps ice crystals from forming which
preserves ice cream’s smooth and creamy texture.

ANTIFREEZE: Biological antifreeze proteins can be found in some species,
like wood frogs. Because the proteins are flat, they are able to stick to the flat
planes found on small ice crystals, thanks to van der waals forces. This
prevents the tiny ice crystals from growing larger.

NUCLEATING PROTEIN: The wood frog has a special type of protein called a
nucleating protein. This helps to cause the water in the frog’s blood to be frozen
first.

NUCLEATING PROTEIN: If a human were to be frozen, the cells would
completely collapse because all of the liquid would be drawn out of them by the
freezing process.

NUCLEATING PROTEIN: The frog secretes an excessive amount of glucose sugar from its liver. This keeps the blood vessels from collapsing.