X-Message-Number: 8417 Date: Wed, 23 Jul 1997 11:50:34 -0400 From: yvan Bozzonetti <> Subject: Freeze drying There has been some posting these days about freeze drying. To get a long conservation time with that technology, the drying time may be fairly long: some months per subject. Freeze dryed "objects" are very britle and this is a big problem for handling or long time storrage. They are too very water hungry and any humidity or air will damp them and cancel the first drying To overcome these problems is not impossible. That is simply not trivial. The big problem is with protein denaturation. A simpler solution would be to use partial drying and water exchange against a "high" temperature glassy solution, for example some sugar kind in small vesicles to solve the viscosity problem. That technology could be termed "hot" cryonics. In a first place we would look at temperature near -130 deg. C, the next step would be to look at dry ice temperature and so on until we have near room temperature conservation. I have seen some time ago a NASA press release about a "food grade" anti-freeze. Has anyone any more informations on it? May we think about a derived product as a cryoprotectant for cryonics purpose? Yvan Bozzonetti. Rate This Message: http://www.cryonet.org/cgi-bin/rate.cgi?msg=8417