Agrotermos

Termo preferencial

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

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

francês

Criado

2021-02-19T12:56:13

void:inDataset

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

Notação

7eb20c2d

marquage au froid
Criado

2021-02-19T12:56:59

void:inDataset

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

Notação

8dd0f000

cryomarquage

inglês

Criado

2019-09-04T12:02:37

void:inDataset

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

Notação

7eb20c2d

freeze branding
Criado

2019-09-04T12:02:37

void:inDataset

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

Notação

50be2f60

cold branding
Criado

2019-09-04T12:02:37

Data da última modificação

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

void:inDataset

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

Notação

8418788a

cryogenic marking

URI

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

Baixar este conceito

Criado 9/4/19, 12:02, última modificação 8/12/26, 08:04