Agrotermos

Término preferido

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

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

francés

Creado

2021-02-19T12:56:13

void:inDataset

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

skos:notation

7eb20c2d

marquage au froid
Creado

2021-02-19T12:56:59

void:inDataset

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

skos:notation

8dd0f000

cryomarquage

inglés

Creado

2019-09-04T12:02:37

void:inDataset

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

skos:notation

7eb20c2d

freeze branding
Creado

2019-09-04T12:02:37

void:inDataset

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

skos:notation

50be2f60

cold branding
Creado

2019-09-04T12:02:37

Última modificación

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

void:inDataset

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

skos:notation

8418788a

cryogenic marking

URI

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

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Creado 9/4/19, 12:02, última modificación 8/12/26, 08:04