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Thionyl chloride is an inorganic compound with the chemical formula SOCl 2.It is a moderately volatile, colourless liquid with an unpleasant acrid odour.Thionyl chloride is primarily used as a chlorinating reagent, with approximately 45,000 tonnes (50,000 short tons) per year being produced during the early 1990s, [5] but is occasionally also used as a solvent.
A cryoprotectant is a substance used to protect biological tissue from freezing damage (i.e. that due to ice formation). Arctic and Antarctic insects, fish and amphibians create cryoprotectants (antifreeze compounds and antifreeze proteins) in their bodies to minimize freezing damage during cold winter periods. Cryoprotectants are also used to ...
Snap freezing (or cook-chill or blast freezing) is the process of rapid cooling of a substance for the purpose of preservation. It is widely used in the culinary and scientific industries. It is widely used in the culinary and scientific industries.
Flash freezing techniques are used to freeze biological samples quickly so that large ice crystals cannot form and damage the sample. [5] This rapid freezing is done by submerging the sample in liquid nitrogen or a mixture of dry ice and ethanol. [6] American inventor Clarence Birdseye developed the "quick-freezing" process of food preservation ...
Freeze drying, also known as lyophilization or cryodesiccation, is a low temperature dehydration process [1] that involves freezing the product and lowering pressure, thereby removing the ice by sublimation. [2] This is in contrast to dehydration by most conventional methods that evaporate water using heat. [3]
Key applications of thionyl chloride also include the pharmaceutical, pesticide, dye, and organic synthesis industries, among others. Thionyl chloride's versatile nature allows it to serve as an acylation agent and a dehydrating agent in various chemical reactions, making it indispensable in the synthesis of specialty chemicals, dyes, and reagents.
Freezing is a common method of food preservation that slows both food decay and the growth of micro-organisms. Besides the effect of lower temperatures on reaction rates, freezing makes water less available for bacteria growth. Freezing is a widely used method of food preservation. Freezing generally preserves flavours, smell and nutritional ...
Yes we know the calendar still says it's fall, but if you're already sick of winter's cold, there is some good news on the way: The bitter Arctic blast that's overspread much of the central ...