Agrotermos

Preferred term

Herrado en frío

Marking animals or fish with liquid nitrogen. A freeze brand can be applied through the use of liquid nitrogen (-196° C) or by placing the branding iron in a methylated spirits (alcohol) bath that is cooled down to -40° C by using solidified carbon dioxide. The frozen iron is then placed on the shaven skin and held in place for at least 30 seconds. Freeze branding is slower, more expensive and less reliable than hot branding. In addition, the supply of liquid nitrogen is limited in many places.

Marcado con hierro candente

Created
2021-02-19T12:56:59
void:inDataset
http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Notation
926c79c0
Marcado en frío

English

Created

2019-09-04T12:02:37

void:inDataset

http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

Notation

7eb20c2d

freeze branding
Created

2019-09-04T12:02:37

void:inDataset

http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

Notation

50be2f60

cold branding
Created

2019-09-04T12:02:37

Last modified

2019-11-01T12:28:49.9+01:00

void:inDataset

http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

Notation

8418788a

cryogenic marking

French

Created

2021-02-19T12:56:13

void:inDataset

http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

Notation

7eb20c2d

marquage au froid
Created

2021-02-19T12:56:59

void:inDataset

http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

Notation

8dd0f000

cryomarquage

URI

http://aims.fao.org/aos/agrovoc/c_7eb20c2d

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Created 9/4/19, 12:02 PM, last modified 8/12/26, 8:04 AM