TABLE III

Average Degree Hours Required To Freeze

Group ID	Fill Volume (mL)	Product	Average Degree Hours To Freeze
1^*	5 mL	Water	15.28
2	10 mL	10% Protein Suspension ∼150 kDa	18.89
3	30 mL	10% Protein Suspension ∼150 kDa	27.18
4	50 mL	10% Protein Suspension ∼150 kDa	31.25
5^*	100 mL	10% Protein Suspension ∼150 kDa	62.92
6^*	200 mL	10% Protein Suspension ∼150 kDa	87.92
7^*	50 mL	20% Protein Suspension ∼65 kDa	31.25
8	100 mL	25% Protein Suspension ∼65 kDa	62.92
9^*	250 mL	5% Protein Suspension ∼65 kDa	104.58
10^*	500 mL	5% Protein Suspension ∼65 kDa	130.69
11	2.2 mL	2500IU Protein Suspension ∼150 kDa	13.93
12^*	10 mL	Water	18.89
13	10 mL	Water	18.89
14	10 mL	Water	18.89
15	25 mL	Water	24.86
16	4.4 mL	5000IU Protein Suspension ∼150 kDa	15.01
17	13 mL	15000IU Protein Suspension ∼150 kDa	19.17
18	20 mL	525IU Protein Suspension ∼75 kDa	22.51
19	50 mL	925IU Protein Suspension ∼75 kDa	31.25
20	4 mL	3000KIU Protein Suspension ∼6.5 kDa	13.83
21	5 mL	3000KIU Protein Suspension ∼6.5 kDa	15.28
22	5 mL	Water	15.28