Formation technology

The key to compilation of the amorphous ice is ratio of cooling.
The liquid water must be cooled glass transition temperature (k) problem of the milli-second which prevents the formation of<><><> spontaneousness in the crystal approximately 136.<><><><><><><><>
This prevents the growth of the crystal and directly has had to have frozen in order to guarantee smooth quality, it resembles to the production of the ice cream<><><><><><><><><><><><><><><><><><><>
Difference the pure water forms the crystal more greatly than the heterogeneous blend of the raw materials of the ice cream easily, therefore to be more difficult to create the amorphous water it is thing and the mammary organ of the margin ice cream which is rubbed is required from the physics laboratory. <><><><><><><><><><><><>Pressure is another important primary factor of formation of the amorphous ice, perhaps one form with the modification of pressure it changes into another ones. The point is lowered freezing (like the anti-freeze agent), to add to the water it is possible the chemical which is known as cryoprotectants in order to raise the stickiness which prohibits the formation of the crystal.<><><><><><><><><><>
Very to achieve Vitrification which does not have the addition of cryporotectants quick cooling, it is possible with. These<><><><> technologies are used because of cryopreservation of the cell and the tissue in biology<><><><><><><><><><><><><><><><><><><><><><>