Unfrozen Fish

Both scientists and polar bears have been studying why fish in the Arctic ocean don’t freeze in the sub-zero temperatures, and their research has turned up a natural antifreeze that keeps their blood flowing. And the bears find it adds a little zest to the flavor.

The water temperature in the Arctic hovers around 28.6 degrees (Fahrenheit) year-round, near the freezing point of seawater. The freezing point of fish blood is nearly two degrees higher at 30.4 degrees, so as they closer they swam to the pole, they should turn into popsicles...but don't. Though discovered about 50 years ago, scientists are now discovering exactly how the anti-icing protein works.

Using terahertz spectroscopy to examine water molecules around the protein, they saw that water molecules slow down when they should be faster and more active. This prevents ice crystallisation in the fish's blood, though at extremely low temperatures the fish can still freeze - but at that point the water would have been frozen solid too.

The research was funded by Volkswagen, who are clearly looking for a better anti-freeze for their cars. The fish proteins found perform far better than man-made antifreezes, which only bond with water molecules to lower the freezing point. Don't be surprised if in the future your car may have a fish tank inside...