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.

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