X-Message-Number: 13387 Date: Mon, 13 Mar 2000 20:01:27 -0800 (PST) From: Doug Skrecky <> Subject: Home Cryonics In Message #13381 (JOHN KRUG) wrote: >.... Regarding "Shakehip's" reference to "home cryonics". > I don't think news like this is "light" or amusing. > It's horrible and obviously criminal. > Not to mention pointless from a suspended animation standpoint. Liquid water still exists in meats stored in a freezer, not to mention in mammoths buried in the permafrost. Tissue deterioration occurs at all temperatures above what is called the glass transition temperature or Tg'. It also occurs in hydrated tissue at temperatures slightly below Tg', due to uneven distribution of water in the unfrozen phase. To vitrify the unfrozen phase, and thereby completely solidify meat, it has to be stored at close to dry ice temperatures. There is a need for yet lower temperatures when low molecular weight cryoprotectants are used to help reduce freezing damage. These depress the Tg' of the unfrozen phase below dry ice temperatures. At permafrost or freezer temperatures complete dehydration of tissue (mummification) is an absolute requirement for long term stability of meats. Rate This Message: http://www.cryonet.org/cgi-bin/rate.cgi?msg=13387