The latent heat of fusion in solute laden aqueous solutions is an important parameter in modeling and optimizing of various low temperature applications in biomedicine as well as in the food industry. It is widely reported in literature that the amount of ‘freezable’ water (or water that changes phase during freezing) is less than the total water content, by an amount denoted as the ‘bound’ or ‘unfreezable’ water (Moran, 1926; Cooke and Kuntz, 1974). Fennema et al. (1973; pp. 63–66) state that during freezing of food substances the latent heat of fusion should be assumed as ∼80% of the expected heat release based on the total water content. Thus ∼20% of the total water content is ‘bound’ and does not freeze in various foods. Further, Cooke and Kuntz (1974) report that as much as 0.8g of water/g of dissolved solids (to as low as 0.3 g of water/g of dissolved solids) is ‘bound’ or does not freeze in various biological systems (membranes, lipids, intact ribosomes, muscle cells and polypeptides). The object of this study is to measure the latent heat of fusion during freezing of various aqueous solutions using a Differential Scanning Calorimeter (DSC-7) and to correlate this to the amount of dissolved solids or solutes in the aqueous solution.