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<div class="moz-cite-prefix">Hi Lennart,</div>
<div class="moz-cite-prefix"><br>
</div>
<div class="moz-cite-prefix">if the idea is to lower the risk of
freezer burns and humidity loss by sublimation, repeated spraying
with water mist might be an alternative instead of plunging the
entire specimens into a liquid.</div>
<div class="moz-cite-prefix"><br>
</div>
<div class="moz-cite-prefix">This spraying creates a tiny ice-layer,
this method is widely used to protect marine food that is
transported over long distances (e.g. air freight, e.g., the
glossy crayfish you find find in the freezers in supermarkets are
treated this way), but I am not obviously an taxidermy expert but
a fish guy and this thought might be of limited help. Also, the
question is if this method would work with "hairy" stuff.</div>
<div class="moz-cite-prefix"><br>
</div>
<div class="moz-cite-prefix">With the method you linked, you
presumably would require a lot of space to store the filled-up
containers containing the frozen specimens, which is available in
refrigerated warehouses, but perhaps not so in museums. <br>
</div>
<div class="moz-cite-prefix"><br>
</div>
<div class="moz-cite-prefix">Carbon footprint: keep in mind that in
refrigerated warehouses you have constant travel of things going
in and out (processed foot items, forklift traffic, staff), which
is not necessarily the case in specimens awaiting preparation in
our sector.</div>
<div class="moz-cite-prefix"><br>
</div>
<div class="moz-cite-prefix">Cheers,</div>
<div class="moz-cite-prefix">Dirk<br>
</div>
<div class="moz-cite-prefix"><br>
</div>
<div class="moz-cite-prefix"><br>
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<div class="moz-cite-prefix">Am 15.09.2021 um 02:21 schrieb
Elizabeth Wommack:<br>
</div>
<blockquote type="cite"
cite="mid:CAHRfMQkbRzHNz16CozLYete5eNQfg0_he9S248gPPpKo-f-sYg@mail.gmail.com">
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<div dir="auto">Hi Lennart,</div>
<div dir="auto"><br>
</div>
<div dir="auto">Interesting idea, but what about those specimens
you do not want to get wet before prep?</div>
<div dir="auto"><br>
</div>
<div dir="auto">Cheers, Betg</div>
<div><br>
<div class="gmail_quote">
<div dir="ltr" class="gmail_attr">On Tue, Sep 14, 2021 at
12:53 Lennart Lennuk <<a
href="mailto:Lennart.Lennuk@loodusmuuseum.ee"
moz-do-not-send="true">Lennart.Lennuk@loodusmuuseum.ee</a>>
wrote:<br>
</div>
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<div dir="auto">Could this also be a case for freezing
animals for longer periods with better quality before
taxidermy?</div>
<div dir="auto"><br>
</div>
<div>New food freezing concept improves quality,
increases safety and cuts energy use<br>
</div>
<a
href="https://www.sciencedaily.com/releases/2021/09/210902174801.htm"
target="_blank" moz-do-not-send="true">https://www.sciencedaily.com/releases/2021/09/210902174801.htm</a><br>
<br>
Shifting to a new food freezing method could make for
safer and better quality frozen foods while saving
energy and reducing carbon emissions, according to a new
study. A complete change over to this new method of food
freezing worldwide could cut energy use by as much as
6.5 billion kilowatt-hours each year while reducing the
carbon emissions that go along with generating that
power by 4.6 billion kg, the equivalent of removing
roughly one million cars from roads.
<div
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Get <a href="https://aka.ms/AAb9ysg" target="_blank"
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-- <br>
<div dir="ltr" class="gmail_signature"
data-smartmail="gmail_signature">
<div dir="ltr">
<div>Elizabeth Wommack, PhD<br>
Curator and Collections Manager of Vertebrates<br>
University of Wyoming Museum of Vertebrates
<div>Berry Biodiversity Conservation Center
<div>University of Wyoming,<br>
Laramie, WY 82071<br>
<a href="mailto:ewommack@berkeley.edu" target="_blank"
moz-do-not-send="true">ewommack@</a><a
href="http://uwyo.edu/" target="_blank"
moz-do-not-send="true">uwyo.edu</a></div>
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moz-do-not-send="true">www.uwymv.</a>org</div>
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