X-Message-Number: 18421
From: 
Date: Sun, 27 Jan 2002 01:38:40 EST
Subject: Cold Enough to Freeze the Ovaries Back On a Brass Rat?

CryoNet:

My thanks to Igor Artyuhov for pointing-out the PDF file pertaining to high 
pressure measures combined with temperature modifications for biological 
research endeavors as found in his last Tuesday's Post (Message #18392).  I 
have an ongoing interest in this area for possible future work towards 
potentially reversible cryogenic suspended animation of small and/or simple 
life forms.  I may eventually track down some or all of the documents 
referenced in that bibliography.

For a repeat of the cited URL:
http://www.hindawi.dk/journals/jbb/volume-1/S1110724301000158.pdf

Also thanks to Jan Coetzee and Mike Perry for bringing attention to the 
article on functioning rat ovaries from liquid nitrogen.  I believe that may 
be a particularly significant achievement. I hope the researchers do try 
other more sensitive organs from rats that may likewise be resuscitated.  
When we start hearing of kidneys, lungs, livers, etc., it might be time to 
make a few more Canadian researcher friends!

I hope they consider pressure techniques in twinking protocol scenarios for 
the more challenging organs.  If I am not mistaken, there appears to be at 
least one instance of mammalian organs' modulation of both pressure and 
temperature in the manufacturing and/or storage of proteins -- the testes for 
spermatozoa.

I may attempt to figure out how to send these researchers the hyperlink on 
the pressure cooling/thawing just on the outside chance they are not aware of 
it or have not considered it just yet.

A repeat of that URL is:
http://www.nature.com/nsu/020121/020121-8.html

A piece of interesting trivia for some:  
The rubbery whites of hard boiled eggs have semi-solidified from their former 
viscous liquid state due to the denaturing of their many tightly folded 
(i.e., balled-up) proteins.  These huge molecules have unfolded under the 
heat and are now very long straight polypeptide "linear strings" that have 
randomly intertwine in all directions to form the resilient, tough gel-like 
structure of the cooked egg white.
_____________________

On a total unrealted topic:

I am certainly all in favor of as many individuals as are willing, to become 
involved in cryonics.  However, while I may be missing something, it is not 
100% obvious to me that the likely outcomes for current cryonicists are 
really heavily dependent on the increase in numbers to the movement.   Just a 
thought.

Regards,

D.C. Johnson, Raleigh, NC

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