Preservation of carbon dioxide clathrate hydrate in the presence of fructose or glucose and absence of sugars under freezer conditions

To investigate the preservation of CO₂ clathrate hydrate in the presence of fructose or glucose and absence of sugars, CO₂ hydrate samples were preserved at 238.2 K, 253.2 K and 258.2 K under atmospheric pressure for three weeks. The preservations of CO₂ hydrate with those two monosaccharide sugars at both 238.2 K and 253.2 K were lower than that of the pure CO₂ hydrate without the sugars. The results indicated that the viscosity of super-cooled or stable sugar aqueous solution and occurrence of super-cooled water in the sample hydrate particles are significant factors in the preservation of CO₂ hydrate.