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Cryonics (from Greek: κρύος kryos, meaning "cold") is the low-temperature freezing (usually at −196 °C or −320.8 °F or 77.1 K) and storage of human remains in the hope that resurrection may be possible in the future. [1] [2] Cryonics is regarded with skepticism by the mainstream scientific community. It is generally viewed as a ...
A tank of liquid nitrogen, used to supply a cryogenic freezer (for storing laboratory samples at a temperature of about −150 °C or −238 °F) Controlled-rate and slow freezing, also known as slow programmable freezing (SPF), [18] is a technique where cells are cooled to around -196 °C over the course of several hours.
At least six major areas of cryobiology can be identified: 1) study of cold-adaptation of microorganisms, plants (cold hardiness), and animals, both invertebrates and vertebrates (including hibernation), 2) cryopreservation of cells, tissues, gametes, and embryos of animal and human origin for (medical) purposes of long-term storage by cooling to temperatures below the freezing point of water.
Viruses are among the biggest threats to humanity, with the current pandemic showing how these pathogens can shut down countries, halt entire industries and cause untold human suffering as they ...
The targeted pathogen must not have a significant non-human (or non-human-dependent) reservoir (or, in the case of animal diseases, the infection reservoir must be an easily identifiable species, as in the case of rinderpest). This requires sufficient understanding of the life cycle and transmission of the pathogen.
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Cryonics is regarded with skepticism within the scientific community and has been characterized as quackery and pseudoscience. [ 3 ] [ 4 ] As of October 2023 [update] , Alcor had 1,927 members, including 222 who have died and whose corpses have been subject to cryonic processes; [ 5 ] [ 6 ] [ 7 ] 116 bodies had only their head preserved. [ 8 ]
Flash freezing being used for cryopreservation. Flash freezing is used in the food industry to quickly freeze perishable food items (see frozen food). In this case, food items are subjected to temperatures well below [clarification needed] the freezing point of water. Thus, smaller ice crystals are formed, causing less damage to cell membranes. [3]