The effects of low temperatures on biological systems

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書誌事項

The effects of low temperatures on biological systems

edited by B.W.W. Grout, G.J. Morris

Cambridge University Press, c1987

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注記

Includes bibliographical references and indexes

内容説明・目次

内容説明

First published in 1987, The Effects of Low Temperatures on Biological Systems takes a broad view of the interactions of low temperatures with biological conditions. The topics covered range from molecular effects to whole organism behaviour and include practical applications in medicine, agriculture and the food industry. This integrated, multi-disciplinary approach to cryobiology presents a wide spectrum of topics linked by theory and interpretation, provides a unified concept of the subject and may stimulate fruitful pathways for further thought and research. The expert contributors to this book were chosen by the editors to represent an integrated science of cryobiology.

目次

  • Part I. Fundamental principles: 1. Physicochemical principles in low temperature biology M. J. Taylor
  • 2. Cells at low temperatures G. J. Morris and A. Clarke
  • 3. Direct chilling injury G. J. Morris
  • 4. Freezing and cellular organization B. W. W. Grout and G.J. Morris
  • Part II. Techniques: 5. Low temperature and biological electron microscopy H. le B. Skaer
  • 6. Temperature-controlled cryogenic light microscopy - an introduction to cryomicroscopy J. J. McGrath
  • Part III. Environmental low temperature biology: 7. Chilling injury in plants J. M. Wilson
  • 8. Higher plants at freezing temperatures B. W. W. Grout
  • 9. The adaptation of aquatic animals to low temperatures A. Clarke
  • 10. Mammalian hibernation L. C. H. Wang
  • Part IV. Applications: 11. The low temperature preservation of plant cell, tissue and organ cultures and seed for genetic conservation and improved agricultural practice L. A. Withers
  • 12. The preservation of organisms responsible for parasitic diseases E. James
  • 13. Low temperature preservation in medicine and veterinary science B. J. Fuller
  • 14. Cryotherapy C. J. Green
  • 15. The freezing of food tissues D. S. Reid.

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