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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 ...
Freeze-drying is among the methods used to preserve animals in the field of taxidermy. When animals are preserved in this manner they are called "freeze-dried taxidermy" or "freeze-dried mounts". Freeze-drying is commonly used to preserve crustaceans, fish, amphibians, reptiles, insects, and smaller mammals. [31]
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 ...
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 ...
This method relies on the mechanism of freeze dehydration to pull water out of the cells and thus prevent ice formation in the cell. [9] Vitrification. By freezing at an ultra-fast rate and using osmotic dehydration, the water that is still present in the cell is unable to form crystals and will be part of a glass-like or vitrified solution. [10]
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 ...
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.