what containers are necessary for storing cells in liquid nitrogen?

[joe0311]

I'm assuming you need a big one for the liquid nitrogen and a smaller one for the cells, but types/sizes specifically would one use? It's for long term storage. Thanks in advance.

Edited December 30, 2016 by joe0311

[CharonY]

Depends on what cells you are storing and their requirements, as well as amount and budget. Cryogenic freezers in various volumes are typically used for wide range storage. The simplest are isolated tanks into which you lower the racks. However, they require relative frequent refills. What racks you use depends on the vials with which you store the cells. Also note that many cells require controlled freezing and won't survive flash freezing.

[StringJunky]

Depends on what cells you are storing and their requirements, as well as amount and budget. Cryogenic freezers in various volumes are typically used for wide range storage. The simplest are isolated tanks into which you lower the racks. However, they require relative frequent refills. What racks you use depends on the vials with which you store the cells. Also note that many cells require controlled freezing and won't survive flash freezing.

Interesting. I thought it was better for cell integrity to freeze as quickly as possible; smaller crystals. I learnt this reading about Birdseye who realised that fish frozen in the arctic temperatures i.e. really quickly, didn't go mushy when thawed.

 

 

Bird's Eye Roots

 

Clarence Birdseye was a man of vision, curiosity and persistence. During his travels through the Arctic, he saw Eskimos use ice, wind and temperature to freeze just-caught fish almost instantly to retain its freshness. He envisioned a way to apply this flash freezing process to vegetables—a simple biological concept that would revolutionize the frozen food industry.

During flash freezing, vegetables are frozen so fast that only small ice crystals are able to form. The veggies' cell walls aren’t damaged, which protects their maximum flavor, texture and color. Back in the U.S., Birdseye formed the General Seafood Corporation with some wealthy partners who believed in his process. In 1926, the partners' financial support allowed Birdseye to unveil the “Quick Freeze Machine."

https://www.birdseye.com/birds-eye-view/history

Edited December 30, 2016 by StringJunky

[Elite Engineer]

Interesting. I thought it was better for cell integrity to freeze as quickly as possible; smaller crystals. I learnt this reading about Birdseye who realised that fish frozen in the arctic temperatures i.e. really quickly, didn't go mushy when thawed.

 

I don't think the fish were actually "frozen"...at least not the arctic fish. The rainbow smelt (arctic fish) produces glycerol, which depresses the freezing point of the water in it's body. So it could feel/look frozen, but no actual ice crystals forming.

[CharonY]

Interesting. I thought it was better for cell integrity to freeze as quickly as possible; smaller crystals. I learnt this reading about Birdseye who realised that fish frozen in the arctic temperatures i.e. really quickly, didn't go mushy when thawed.

 

It's the difference between maintaining structure or viability. Typically you also need to treat cells prior to freezing.

[StringJunky]

I don't think the fish were actually "frozen"...at least not the arctic fish. The rainbow smelt (arctic fish) produces glycerol, which depresses the freezing point of the water in it's body. So it could feel/look frozen, but no actual ice crystals forming.

Right. I'l look into that .Thanks.

 

 

It's the difference between maintaining structure or viability. Typically you also need to treat cells prior to freezing.

OK, thank you.

[joe0311]

Thanks CharonY and everyone for the replies : ) What is the process of controlled freezing?

Edited December 31, 2016 by joe0311