supercooling The cooling of a liquid below its normal freezing point without changing from a liquid to a solid. Water is relatively amenable to supercooling, and many organisms living in cold environments exploit this property to avoid freezing of their body water and consequent tissue damage. Supercooling of extracellular fluids requires first the exclusion of potential ice-nucleating agents, such as food particles, that could promote the formation of ice crystals. Hence, animals preparing for winter frequently void their gut contents. Second, the animal manufactures antifreeze molecules, such as glycerol, which depress the freezing point. These measures can be extremely effective in achieving supercooling.

supercooling (undercooling) The cooling of a liquid to a temperature lower than its normal freezing temperature.