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Krypton is highly volatile and does not stay in solution in near-surface water, but 81 Kr has been used for dating old (50,000–800,000 years) groundwater. [ 25 ] 85 Kr is an inert radioactive noble gas with a half-life of 10.76 years.
Cryoprotectants are also used to preserve living materials in the study of biology and to preserve food products. For years, glycerol has been used in cryobiology as a cryoprotectant for blood cells and bull sperm, allowing storage in liquid nitrogen at temperatures around −196 °C. However, glycerol cannot be used to protect whole organs ...
Additionally, the hurdle effect of food preservation, such as by adding lactic acid bacteria and salt to a food product, is illustrated and described. [ 11 ] [ 12 ] [ 13 ] This figure illustrates the pathway of food preservation followed by lactic acid bacteria involving nisin , as well as the pathway of food preservation followed by salt.
A preservative is a substance or a chemical that is added to products such as food products, beverages, pharmaceutical drugs, paints, biological samples, cosmetics, wood, and many other products to prevent decomposition by microbial growth or by undesirable chemical changes. In general, preservation is implemented in two modes, chemical and ...
Cryopreservation is a hallmark method for fungi that do not sporulate (otherwise other preservation methods for spores can be used at lower costs and ease), sporulate but have delicate spores (large or freeze-dry sensitive), are pathogenic (dangerous to keep metabolically active fungus) or are to be used for genetic stocks (ideally to have an ...
The scientific approach to food and nutrition arose with attention to agricultural chemistry in the works of J. G. Wallerius, Humphry Davy, and others.For example, Davy published Elements of Agricultural Chemistry, in a Course of Lectures for the Board of Agriculture (1813) in the United Kingdom which would serve as a foundation for the profession worldwide, going into a fifth edition.
In pascalization, food products are sealed and placed into a steel compartment containing a liquid, often water, and pumps are used to create pressure. The pumps may apply pressure constantly or intermittently. [1] The application of high hydrostatic pressures (HHP) on a food product will kill many microorganisms, but the spores are not ...