Paul Smaglik | Sep 13, 1998 | 3 min read
Antifreeze proteins produced in some fish have hooked the attention of industry. But chemists are still casting inquiries into how these proteins act to prevent some species of flounder, cod, and sculpin from icing up in below-zero Centigrade water. RED HERRING: Although antifreeze proteins produced by the flounder are the most studied, they may be the least representative. Scientists at the 216th American Chemical Society Meeting in Boston last month trolled through the merits of a number of