Related Experiment Video

Updated: Nov 3, 2025

Measuring the Densities of Aqueous Glasses at Cryogenic Temperatures
09:50

Measuring the Densities of Aqueous Glasses at Cryogenic Temperatures

Published on: June 28, 2017

8.8K

Numerical Study of Heat and Mass Transfer during Cryopreservation Process with Application of Directed Interval

Alicja Piasecka-Belkhayat1, Anna Skorupa1

  • 1Department of Computational Mechanics and Engineering, Silesian University of Technology, Konarskiego 18A, 44-100 Gliwice, Poland.

Materials (Basel, Switzerland)
|June 2, 2021
PubMed

Keywords:
cryopreservationdirected interval arithmeticheat transferinterval finite difference methodmass transfer

More Related Videos

A Multi-hole Cryovial Eliminates Freezing Artifacts when Muscle Tissues are Directly Immersed in Liquid Nitrogen06:42

A Multi-hole Cryovial Eliminates Freezing Artifacts when Muscle Tissues are Directly Immersed in Liquid Nitrogen

Published on: April 6, 2017

11.6K
A Microfluidic Approach for the Study of Ice and Clathrate Hydrate Crystallization08:01

A Microfluidic Approach for the Study of Ice and Clathrate Hydrate Crystallization

Published on: August 18, 2022

3.3K

Related Concept Videos

Quantifying Heat02:46

Quantifying Heat

Thermal Energy Microscopically, thermal energy is the kinetic energy associated with the random motion of atoms and molecules. Temperature is a quantitative measure of “hot” or “cold”, which depends on the amount of thermal energy. When the atoms and molecules in an object are moving or vibrating quickly, they have a higher average kinetic energy (KE) (or higher thermal energy), and the object is perceived as “hot”, or it is described as being at a higher temperature. When the...
59.6K
Specific Heat01:16

Specific Heat

The specific heat capacity of a substance refers to the energy required to increase the temperature of one gram of that substance by one degree Celcius. Specific heat capacity is often represented in calories (cal), grams (g), and degrees Celsius (oC), but can also be expressed in joules (J), kilograms (kg), and Kelvin (K), among other units.
For example, increasing the temperature of one gram of water by 1°C requires one calorie of heat energy and can be written as 1 cal/g-°C, or...
65.2K
Mechanisms of Heat Transfer II01:20

Mechanisms of Heat Transfer II

In convection, thermal energy is carried by the large-scale flow of matter. Ocean currents and large-scale atmospheric circulation, which result from the buoyancy of warm air and water, transfer hot air from the tropics toward the poles and cold air from the poles toward the tropics. The Earth’s rotation interacts with those flows, causing the observed eastward flow of air in the temperate zones. Convection dominates heat transfer by air, and the amount of available space for the airflow...
3.7K
Mechanisms of Heat Transfer I01:14

Mechanisms of Heat Transfer I

Just as interesting as the effects of heat transfer on a system are the methods by which the heat transfer occur. Whenever there is a temperature difference, heat transfer occurs. It may occur rapidly, such as through a cooking pan, or slowly, such as through the walls of a picnic ice box. So many processes involve heat transfer that it is hard to imagine a situation where no heat transfer occurs. Yet, every heat transfer takes place by only three methods: conduction, convection, and radiation.
5.2K
Heat Flow and Specific Heat01:12

Heat Flow and Specific Heat

Heat is a type of energy transfer that is caused by a temperature difference, and it can change the temperature of an object. Since heat is a form of energy, its SI unit is the joule (J). Another common unit of energy often used for heat is the calorie (cal), which is defined as the energy needed to change the temperature of 1 g of water by 1 °C, specifically between 14.5 °C and 15.5 °C, since the energy needed shows a slight temperature dependence. Another commonly used unit is...
5.9K
Calorimetry01:19

Calorimetry

When objects at different temperatures are placed in contact with each other but isolated from everything else, they attain thermal equilibrium. A container that prevents heat transfer in or out is called a calorimeter, and the use of a calorimeter to make measurements is called calorimetry. Generally, these measurements involve heat or specific heat capacity. The term "calorimetry problem" is used for any problem where the specified objects are thermally isolated from their...
3.4K