Cookies Policy

This site uses cookies. By continuing to browse the site you are agreeing to our use of cookies.

I accept this policy

Find out more here

Use of Vacuum in Rehydration of Biological Tissue With a Review of Liquids Used

No metrics data to plot.
The attempt to load metrics for this article has failed.
The attempt to plot a graph for these metrics has failed.
The full text of this article is not currently available.

Brill’s MyBook program is exclusively available on BrillOnline Books and Journals. Students and scholars affiliated with an institution that has purchased a Brill E-Book on the BrillOnline platform automatically have access to the MyBook option for the title(s) acquired by the Library. Brill MyBook is a print-on-demand paperback copy which is sold at a favorably uniform low price.

Access this article

+ Tax (if applicable)
Add to Favorites
You must be logged in to use this functionality

image of Crustaceana

L'utilisation du vide pour la réhydratation de matériel desséché est proposée. En établissant et en stabilisant immédiatement un vide, l'air est activement expulsé des cavités du spécimen et beaucoup plus rapidement remplacé par le liquide environnant que par toute autre méthode de réhydratation. Les liquides le plus souvent utilisés pour le ramollissement sont passés en revue. Le dioctyl sulfosuccinate de sodium et le Decon 90 à faible concentration pendant 24 heures donnent les meilleurs résultats.

Affiliations: 1: Zoological Museum, Universitetsparken 15, DK-2100 Copenhagen Ø, Denmark


Full text loading...


Data & Media loading...

Article metrics loading...



Can't access your account?
  • Tools

  • Add to Favorites
  • Printable version
  • Email this page
  • Subscribe to ToC alert
  • Get permissions
  • Recommend to your library

    You must fill out fields marked with: *

    Librarian details
    Your details
    Why are you recommending this title?
    Select reason:
    Crustaceana — Recommend this title to your library
  • Export citations
  • Key

  • Full access
  • Open Access
  • Partial/No accessInformation