Agrotermos

Preferred term

freeze branding

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.

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

Spanish

Created

2021-02-19T12:56:13

void:inDataset

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

Notation

7eb20c2d

Herrado en frío
Created

2021-02-19T12:56:59

void:inDataset

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

Notation

926c79c0

Marcado en frío

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