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Cryopreservation or cryoconservation is a process where biological material - cells, tissues, or organs - are frozen to preserve the material for an extended period of time. [1] At low temperatures (typically −80 °C (−112 °F) or −196 °C (−321 °F) using liquid nitrogen ) any cell metabolism which might cause damage to the biological ...
A cryopreservation straw is a small storage device used for the cryogenic storage of liquid samples, often in a biobank or other collection of samples. Their most common application is for storage of sperm for in-vitro fertilization.
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.
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.
The use of cryopreservation agents is also key to the freezing process. A common cryoprotection agent used is 10% solution of DMSO, which acts to protect the cells from the rupturing caused by ice crystals during freezing and during thawing. DMSO has been observed to be toxic to cells, and requires dilution after the cells are thawed. [8]
A company called Tomorrow Biostasis is focusing on human cryopreservation in the hopes it can eventually reverse death. The new Berlin startup has already preserved the bodies of about 10 deceased ...
Never in a million years did I think I was going to write about animal sperm. But here we are.
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. [4]