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A refrigerator maintains a temperature a few degrees above the freezing point of water. The optimal temperature range for perishable food storage is 3 to 5 °C (37 to 41 °F). [3] A freezer is a specialized refrigerator, or portion of a refrigerator, that maintains its contents’ temperature below the freezing point of water. [4]
Secondly, two properties of water itself prevent rapid cryofixation in large specimens. [8] The thermal conductivity of ice is very low compared with that of metals , and water releases of latent heat of fusion as it freezes, defeating rapid cooldown in specimens more than a few micrometres thick.
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