Freezing Techniques

Freezing techniques are a means of preserving biological materials for long-term storage. By rapidly cooling the material, physical and chemical processes, such as degradation and enzymatic reactions, are slowed or halted, thus preserving the material for future use. This technique is particularly useful for archiving and preserving biological samples such as cells, tissues, DNA and proteins. Freezing techniques are also used in biotechnological applications and in the food industry to extend the shelf life of food products.