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CBD heated to 175, [13] or 250–300 °C may partially be converted into THC. [14] Even at room temperature, trace amounts of THC can be formed as a contaminant in CBD stored for long periods in the presence of moisture and carbon dioxide in the air, with storage under inert gas required to maintain analytically pure CBD.
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 material in question is effectively stopped. Cryopreservation is an effective way to transport biological samples over long distances, store samples for prolonged periods of time ...
Non-acclimatized individuals can survive −5 °C, while an acclimatized individual in the same species can survive −30 °C. Plants that originated in the tropics, like tomato or maize, don't go through cold hardening and are unable to survive freezing temperatures. [3]
A cold chain is a supply chain that uses refrigeration to maintain perishable goods, such as pharmaceuticals, produce or other goods that are temperature-sensitive. [1] Common goods, sometimes called cool cargo, [2] distributed in cold chains include fresh agricultural produce, [3] seafood, frozen food, photographic film, chemicals, and pharmaceutical products. [4]
Commercial thermal shopping bags, to carry temperature-sensitive purchases home without breaking the cold chain, were first introduced by grocery and other shops in Europe in the mid-1980s. A thermal bag to keep pizzas being delivered hot was invented by Ingrid Kosar in 1983, and is commonly used now.
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A cold storage warehouse in Anacortes, Washington A room in a cold storage warehouse, c. 1891. A cool warehouse or cold storage warehouse is a warehouse where perishable goods are stored and refrigerated. Products stored can be, amongst other things, food, especially meat, other agricultural products, pharmaceutical drugs, other chemicals and ...
Frozen products do not require any added preservatives because microorganisms do not grow when the temperature of the food is below −9.5 °C (15 °F), which is sufficient on its own in preventing food spoilage. Long-term preservation of food may call for food storage at even lower temperatures.