Examples of freeze-drying in the following topics:
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- Pharmaceutical companies often use freeze-drying as a desiccation tool to increase the shelf life of products, such as vaccines and other injectables.
- Another example from the pharmaceutical industry is the use of freeze-drying to produce tablets or wafers.
- Water is usually removed by evaporation (air drying, sun drying, smoking, or wind drying) but, in the case of freeze-drying, food is first frozen and then the water is removed by sublimation.
- Freeze-drying is performed using special equipment .
- New freeze dryer which is equipped with systems for immediate feedback on the properties of the dried product, eliminating the lengthy trial-and-error approach.
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- Drying is one of the most ancient food preservation techniques, which reduces water activity sufficiently to prevent bacterial growth.
- Freezing is also one of the most commonly used processes for preserving a very wide range of food including prepared foodstuffs which would not have required freezing in their unprepared state.
- Sugar is used to preserve fruits, either in syrup with fruit such as apples, pears, peaches, apricots, plums, or in crystallized form where the preserved material is cooked in sugar to the point of crystallisation and the resultant product is then stored dry.
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- Lipemic, hemolyzed, or contaminated sera may cause erroneous results and should be avoided as should repeated freeze-thaw cycles.
- Refrigerated CSF is acceptable for a limited number of serologic tests; however, if PCR is to be performed for the viral panels, the specimen must be frozen and shipped on dry ice.
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- They can survive without nutrients and are resistant to ultraviolet radiation, desiccation, high temperature, extreme freezing and chemical disinfectants.
- Up to 20% of the dry weight of the endospore consists of calcium dipicolinate within the core, which is thought to stabilize the DNA.
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- Refrigeration (4ºC) and freezing (-20ºC or less) are commonly used in the food, pharmaceuticals and biotechnology industry.
- For longer periods of preservation, freezing temperatures are preferred to refrigeration.
- Freezing food slows down decomposition by turning residual moisture into ice, inhibiting the growth of most bacterial species.
- Freezing temperatures curb the spoiling effect of microorganisms in food, but can also preserve some pathogens unharmed for long periods of time.
- While it kills some microorganisms by physical trauma, others are sublethally injured by freezing, and may recover to become infectious.
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- Dry gangrene begins at the distal part of a limb due to ischemia (restriction of circulation), and often occurs in the toes and feet of elderly patients due to arteriosclerosis (hardening of the arteries).
- Dry gangrene spreads slowly until it reaches the point where the blood supply is adequate to keep tissue viable.
- The affected part is dry, shrunken, and dark reddish-black, resembling mummified flesh.
- Compare and contrast the different types of gangrene: dry, wet, gas, noma, fournier gangrene and necrotizing fasciitis
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- Dry heat destroys microorganisms by causing coagulation of proteins.
- The dry heat sterilization process is accomplished by conduction; that is where heat is absorbed by the exterior surface of an item and then passed inward to the next layer.
- The time and temperature for dry heat sterilization is 160°C for 2 hours or 170°C for 1 hour.
- Instruments should be dry before sterilization since water will interfere with the process.
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- Freeze the glycerol stock and store at -80C.
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- After this, they are transferred to a synthetic membrane via dry, semi-dry, or wet blotting methods.
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- Keeping feet dry and practicing good hygiene is crucial to preventing reinfection.
- Medical professionals suggest keeping the groin area clean and dry by drying off thoroughly after bathing and putting on dry clothing right away after swimming or perspiring.