Antifreeze from dried fruits.

To encourage my curiosity, I bought several packages of OTHER dried fruits, not only raisins: Dried cherries, apricots, pineapples, a mixture of different berries.

I started in cherries.
(Before that, I had frozen fresh cherries several times and always got ice cubes from berries torn by ice crystals.)

I brewed the dried cherries with boiling water again and left them to cool, and later, when they cooled down, I drained the water and put the swollen cherries in the ice cream and put it in the freezer. It turned out that they were NOT FROZEN into ice cubes either!

And the water is frozen. But this is from ONE TIME. I will try to repeatedly use the same water for brewing again and then the antifreeze will show its properties, I think.

Today, December 4, I brewed a portion of dried cherries with the SAME water as the first time. The amount of drained water has greatly decreased, as a significant part of it has been absorbed into the cherries, causing them to swell strongly. After a few hours in the freezer at minus 15 degrees Celsius, most of the water remained liquid at all, without even freezing. Obviously. There is more antifreeze in cherries and its concentration in water has increased rapidly.

So, another dried fruit also accumulates a certain substance, which is a natural antifreeze.

Where does it come from?

Assumption:

The fruits plucked from the branch continue to live and, when the process of drying begins, certain biochemical mechanisms are included in them that slow down moisture loss.

The Law Of Conservation Of The Internal Environment!

A certain substance is released that prevents the fruits from drying out.

This is antifreeze.

I am not a biochemist, neither an agronomist, nor a botanist.

Faciant meliora potentes.

4 XII 2024