Jan 4, 2013 (Talk of the Nation) — Cold-water fish, snow-dwelling bugs and some grasses have evolved natural antifreeze proteins to avoid turning to ice cubes. Peter Davies, a biologist at Queen's University in Ontario, discusses how these antifreeze substances work, and their applications for human problems--like keeping the ice out of ice cream.
This text will be replaced
Missing some content? Check the source: NPR
Copyright(c) 2013, NPR