Fresh frozen plasma is the part of the blood donation that has been stored and will be used for blood transfusions if it is required. It is frozen very soon after collection in order to keep it as close to the original state as possible.
To replace clotting factor deficiencies and in the treatment of some immunodeficiency diseases.
Following whole blood donation, approximately 40% of plasma separated during processing is used to produce Fresh Frozen Plasma (FFP) or Plasma-24 for patient use, 10% is used to produce Cryoprecipitate (Cryo) and the remaining 50% is sent to manufacturers for the production of plasma derivatives, such as IVIg, Albumin, Hepatitis B Immunoglobulin, RHoGam, etc.
I am pretty sure that you can use fresh or frozen vegetables when following a vegetable beef soup recipe. I always prefer fresh in just about everything, but if you have frozen vegetables, they will work very well.
You may use the frozen strawberries, but you should at least let them thaw if that wasn't already common sense. The only difference should be that the frozen strawberries will not taste as good as fresh ones.
Following whole blood donation, approximately 40% of plasma separated during processing is used to produce Fresh Frozen Plasma (FFP) or Plasma-24 for patient use, 10% is used to produce Cryoprecipitate (Cryo) and the remaining 50% is sent to manufacturers for the production of plasma derivatives, such as IVIg, Albumin, Hepatitis B Immunoglobulin, RHoGam, etc.
drinking
No vegitable need to breath unless they are frozen
Yes, you can freeze dill, it is easy. Wash the dill, lay it flat in one layer on a cookie sheet. Freeze the dill. Once frozen store in plastic freezer bags. Remove only the amount you need and use as you would if it were fresh picked.
It is frozen into polar ice caps and glaciers.
Yes, but make sure to rinse them for your dough doesnβt turn purple
Yes, a prickly pear [Opuntia spp] fruit can be frozen for later use. The fruit tastes best when it's eaten fresh after harvesting and removing the barbed spines. But it also serves up well as juice and puree after being frozen and thawed.
Because it is mainly frozen in glaciers... we can only use 0.04% of the 3% of freshwater that is on Earth.
Well I know it is okay to freeze it in the summer and eat on it until you have fresh squash next summer. Both me and my grandma use that method with fresh squash from our gardens.