Long-term shelf preservation by vitrification

Details Long-term shelf preservation by vitrification Long-term shelf preservation by vitrification

C - Chemistry, Metallurgy

12

N

C12N 1/04 (2006.01) A01N 1/02 (2006.01) A61K 35/18 (2006.01) A61K 35/52 (2006.01) A61K 39/00 (2006.01) A61K 47/10 (2006.01) A61K 47/26 (2006.01) A61K 47/30 (2006.01) C12N 7/00 (2006.01) C12N 9/00 (2006.01) C12N 9/96 (2006.01) G01N 1/28 (2006.01)

Patent

CA 2256333

A method of shelf preserving biologically active specimens by vitrifying them, i.e., dehydrating them in such a way as to achieve a true glass state at storage temperature by subsequent cooling. The method is founded upon the recognition that to store samples in a true glass state the dehydration temperature of the material to be dehydrated must be higher than the suggested storage temperature. Because the vitrification temperature quickly decreases with increasing water content (for example, pure water vitrifies at Tg = -145 ~C, whereas 80 percent by weight sucrose solution vitrifies at Tg = -40 ~C and anhydrous sucrose vitrifies at Tg = 60 ~C) the sample needs to be strongly dehydrated to increase the Tg above the temperature of storage (Ts). As determined by the inventor, the dehydration temperature should be selected as higher than the suggested storage temperature, and the glass state is subsequently achieved by cooling after dehydration.

L'invention porte sur un procédé de conservation de spécimens à activité biologique par vitrification consistant à les déshydrater de manière à obtenir un véritable état vitreux à la température de stockage par un refroidissement subséquent. Le procédé se base sur la constations que pour stocker les échantillons à l'état vitreux véritable, la température de déshydratation doit dépasser la température de stockage envisagée. Comme la température de vitrification décroît rapidement avec la teneur en eau (par exemple l'eau pure se vitrifie à T¿g? = -145 ·C, alors qu'une solution à 80 % en poids de sucrose se vitrifie à Tg = -40 ·C, et que la sucrose anhydre se vitrifie à T¿g? = 60 ·C), l'échantillon doit être fortement déshydraté pour porter la (T¿g?) au-dessus de la température de stockage (T¿s?). Comme l'a constaté l'inventeur, la température de déshydratation doit être supérieure à la température de stockage envisagée, l'état vitreux étant ensuite atteint par refroidissement après déshydratation.

Affiliated with

Also associated with

Rating

Long-term shelf preservation by vitrification does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Long-term shelf preservation by vitrification, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Long-term shelf preservation by vitrification will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFCA-PAI-O-1378915