Long-term storage

The frequency of ice occurrence in the outer sea is 10-20% from about 57 N northward, 25% from about 58 N, and 50% on the northern and northeastern margins of the area. The frequency of ice occurrence in the other, southerly part of the Gotland Sea is extraordinarily low. Only a combination of several unfavorable factors (particularly low salinity, particularly low heat storage, long-term inflow of extremely cold air masses from the east as early as December and through March, high radiation of heat) can lead to ice formation in this area. During the past century, there have been only three winters with major ice formation in the entire sea area (1939/1940, 1940/1941, 1946/1947), and within the past 50 years only two winters (1955/1956 and 1986/1987) with some drift ice occurrence, which is a frequency clearly below 5%. 

Sample Short- -term Storage Long-term Storage ... 

J. B. Iodine, J. M. Elliott, M. J. Wilson, and E. K. Weisburger, Rat liver cells in culture Effect of storage, long-term culture, and transformation on some enzyme levels. In Vitro 12,... 

Only relatively few compounds can act as primary explosives and still meet the restrictive military and industrial requirements for reflabiUty, ease of manufacture, low cost, compatibiUty, and long-term storage stabiUty under adverse environmental conditions. Most initiator explosives are dense, metaHoorganic compounds. In the United States, the most commonly used explosives for detonators include lead azide, PETN, and HMX. 2,4,6-Triamino-l,3,5-triuitrobenzene (TATB) is also used in electric detonators specially designed for use where stabiUty at elevated temperatures is essential. 

Unpasteurized orange and grapefmit juices also are increasingly popular products in the United States. Emit must be extracted under strict sanitary conditions and the juice kept just above 0°C during its approximately 17 day shelf life. Year round juice supply is difficult because long-term storage of fmit or unpasteurized juice is not feasible. 

Water. Latices should be made with deionized water or condensate water. The resistivity of the water should be at least lO Q. Long-term storage of water should be avoided to prevent bacteria growth. If the ionic nature of the water is poor, problems of poor latex stabiUty and failed redox systems can occur. Antifreeze additives are added to the water when polymerization below 0°C is required (37). Low temperature polymerization is used to limit polymer branching, thereby increasing crystallinity. 

Dry Milk. Dry milk provides long-term storage capabHities, suppHes a product that can be used for food manufacturing operations, and because of its reduced volume and weight, transportation and storage costs are reduced. Dry milk has been used for manufactured products, but is used to a much greater extent for beverage products. Its properties are Hsted in Table 15. 

This new optical data storage device is reported to be robust and nonvolatile. The response time for the write—read beam is in the subnanosecond range, and no refreshing is requked for long-term retention of trapped charges (95). The basic principle may be appHed to other, similar photoconductive materials. 

Sorbic acid and its salts are highly refined to obtain the necessary purity for use in foods. The quaUty requirements are defined by the Food Chemicals Codex (Table 3). Codistillation or recrystaUization from water, alcohoHc solutions, or acetone is used to obtain sorbic acid and potassium sorbate of a purity that passes not only the Codex requirements but is sufficient for long-term storage. Measurement of the peroxide content and heat stabiUty can further determine the presence of low amounts of impurities. The presence of isomers, other than the trans,trans form, causes instabiUty and affects the melting point. 

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