Monitoring electric impedance during freezing and thawing of saline and de-ionized water

Abstract Physiological saline (0.9% NaCl) and deionized water were frozen in a laboratory chest freezer and impedance was monitored throughout freezing and thawing. The resistive and reactive components of electrical impedance were measured for these samples during freezing and thawing (heating) within a temperature range between 20 °C and −48 °C. The impedance of saline solution and de-ionized water increases sharply at the freezing point, similar to what is known for, e.g., complex tissues, including meat. Yet, only the saline solution impedance shows another sharp increment at a temperature between −30 and −20 °C. Changes of the electric properties after solidification suggest that the latter is linked to transformations of the ice lattice structure. We conclude that the electrical properties might serve as sensitive indicators of these phase changes