Can you stop water expanding when it freezes?

Water and glycerol have really fantastic properties...

You can freeze water, as we know, at around 0°C whereas glycerol, pure glycerol, freezes at a much higher temperature. If you mix the two components together, you can actually reduce the freezing temperature to below 0.

I believe at a concentration of 0.3 mole fraction - so 30% glycerol, 70% water - you can get the freezing temperature of that solution all the way down to -45°C.

Now what's that doing to the actual hydrogen bonded network of water? That's exactly what we're trying to find out, using this neutron diffraction technique.