{"product_id":"microwave-influence-on-ice-formation-von-richard-easingwood","title":"Microwave Influence on Ice Formation","description":"\u003cp\u003eThe freezing of water is crucial in many, diverse fields such as organ  and tissue storage, food preparation, vaccine and pharmaceutical  storage, and  biological microscopy.  Despite the theoretical advantages of freezing over other  preservation methods, it is beset with the  problem of ice crystal  formation. In microscopy, ice crystal suppression is crucial because  crystals damage fine structure and render specimens unfit for high-resolution microscopy analysis. All current methods for suppressing  ice crystals  have limitations. Researchers have described smaller ice crystals resulting from  freezing while exposed to 2.45 GHz microwaves. To investigate this  further, model test specimens were frozen while exposed to a high  power electromagnetic field and the resulting ice crystals examined using cryoSEM. The experimental techniques used in this work may be applicable to future studies and the results may provide a basis for further research into this important field.  \u003c\/p\u003e\u003cdiv class=\"aw-variant-hidden-subtitle-div\" id=\"aw-variant-subtitle-9783838330372\"\u003e\u003ch3\u003eAn Investigation into the Influence of Microwaves on Ice Crystal Formation\u003c\/h3\u003e\u003c\/div\u003e","brand":"Autorenwelt Shop","offers":[{"title":"Softcover - 9783838330372","offer_id":39469144113245,"sku":"9783838330372","price":59.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0940\/0622\/files\/ebbae7a0-1338-4ba5-a8ba-78c2b1fe21f8.jpg?v=1757827410","url":"https:\/\/shop.autorenwelt.de\/products\/microwave-influence-on-ice-formation-von-richard-easingwood","provider":"Autorenwelt Shop","version":"1.0","type":"link"}