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cryoprotectantsの例文

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  • Modern cryonics techniques involve pumping the body with cryoprotectants before freezing.
  • When used at high concentrations, cryoprotectants can stop ice formation completely.
  • Vitrification without addition of cryoprotectants can be achieved by very rapid cooling.
  • Arctic fish use antifreeze proteins, sometimes appended with sugars, as cryoprotectants.
  • Insects most often use sugars or polyols as cryoprotectants.
  • Arctic insects also use sugars as cryoprotectants.
  • Additional cryoprotectants can be used to increase sperm viability and fertility rates post-freezing.
  • Cryoprotectants, such as dimethyl sulfoxide and glycerol, are used to protect cells from freezing.
  • Additives used in cryobiology or produced naturally by organisms living in polar regions are called cryoprotectants.
  • Instead, many biotechnology companies are currently researching the development of other cryoprotectants more suitable for such uses.
  • Without cryoprotectants, cell shrinkage and high salt concentrations during freezing usually prevent frozen cells from functioning again after thawing.
  • But most cells, including embryos, have membranes that allow cryoprotectants, the protective chemicals, to enter and leave.
  • This is done using cryoprotectants which replace most of the water within the cell and inhibit the formation of ice crystals.
  • Instead, many biotechnology companies are currently [ update ] researching the development of other cryoprotectants more suitable for such uses.
  • Some freeze tolerant species are thought to use AFPs as cryoprotectants to prevent the damage of freezing, but not freezing altogether.
  • For example, some insects synthesize cryoprotectants such as polyols and sugars, which reduce the lethal freezing temperature of the body.
  • Both urea and glucose act as " cryoprotectants " to limit the amount of ice that forms and to reduce osmotic shrinkage of cells.
  • :: I think that an interesting clue is that some of the good cryoprotectants like trehalose confer great resistance to dehydration as well.
  • With the addition of glycerol or other cryoprotectants, RBCs can be frozen and thus stored for much longer ( this is not common ).
  • If the surimi is to be packed and frozen, food-grade cryoprotectants are added as preservatives while the meat paste is being mixed.
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