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Print/export Download as PDF; Printable version; In other projects Wikidata item; Appearance. ... Freezing point (°C) K f (°C⋅kg/mol) Data source; Aniline: 184.3 3.69
The temperature of liquid nitrogen can readily be reduced to its freezing point −210 °C (−346 °F; 63 K) by placing it in a vacuum chamber pumped by a vacuum pump. [2] Liquid nitrogen's efficiency as a coolant is limited by the fact that it boils immediately on contact with a warmer object, enveloping the object in an insulating layer of ...
Typically, a sample is plunged into liquid nitrogen or into liquid ethane or liquid propane in a container cooled by liquid nitrogen. The ultimate objective is to freeze the specimen so rapidly (at 10 4 to 10 6 K per second) that ice crystals are unable to form, or are prevented from growing big enough to cause damage to the specimen's ...
Liquid N 2: Ethyl Acetate-84 Liquid N 2: n-Butanol-89 Liquid N 2: Hexane-94 Liquid N 2: Acetone-94 Liquid N 2: Toluene-95 Liquid N 2: Methanol-98 Liquid N 2: Cyclohexene-104 Liquid N 2: Isooctane-107 Liquid N 2: Ethyl iodide-109 Liquid N 2: Carbon disulfide-110 Liquid N 2: Butyl bromide-112 Liquid N 2: Ethanol-116 Liquid N 2: Ethyl bromide-119 ...
Cryogenic IQF freezers immerse the product in liquid nitrogen at very low temperatures, freezing it rapidly while continuously moving the product to avoid block or lump formation. [5] Although this method shows good freezing results, it might lead to higher processing costs per weight of product due to the cost of the liquid nitrogen required.
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.
The freezing speed directly influences the nucleation process and ice crystal size. A supercooled liquid will stay in a liquid state below the normal freezing point when it has little opportunity for nucleation—that is, if it is pure enough and is in a smooth-enough container. Once agitated it will rapidly become a solid.
Birdseye's original cryogenic freezing approach using immersion in liquid nitrogen is still used. [9] Due to its cost, however, use is limited to fish fillets, seafood, fruits, and berries. It is also possible to freeze food by immersion in the warmer (at −70 °C (−94 °F)), but cheaper, liquid carbon dioxide , which can be produced by ...