cryoscopy


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cryoscopy

 [kri-os´kah-pe]
examination of fluids based on the principle that the freezing point of a solution varies according to the amount and nature of the solute. adj., adj cryoscop´ic.

cry·os·co·py

(krī-os'kŏ-pē),
The determination of the freezing point of a fluid, usually blood or urine, compared with that of distilled water.
Synonym(s): algoscopy
[cryo- + G. skopeō, to examine]

cry·os·co·py

(krī'os'kŏ-pē)
The determination of the freezing point of a fluid, usually blood or urine, compared with that of distilled water.
[cryo- + G. skopeō, to examine]
References in periodicals archive ?
Analysis Values Cryoscopy (0.536 [+ or -] 0.001) [degrees]H Acidity (17.3 [+ or -] 0.6) [degrees]Dornic Density (1.031 [+ or -] 0.000) g/mL pH to [degrees]C (6.72 [+ or -] 0.01) Fat (3.65 [+ or -] 0.01) % Protein (3.14 [+ or -] 0.01) % Lactose (4.50 [+ or -] 0.01) % Solids (11.29 [+ or -] 0.01) % Analysis Values reference (a,b) Cryoscopy (-0.550 to -0.530) [degrees]H Acidity (14 to 18) [degrees]Dornic Density (1.029 to 1.040) g/mL pH to [degrees]C (6.60 to 6.80) Fat [greater than or equal to] 3.00 Protein [greater than or equal to] 2.90 Lactose [greater than or equal to] 4.30 Solids [greater than or equal to] 8.40 (a) IN 62; (b) FAO/TCP/KEN/6611.
Cryoscopy is a measure relative to the freezing temperature of milk and is influenced by the elements soluble in milk, especially lactose (Abrantes et al., 2015), so it can be inferred that among the main causes for reduction in the cryoscopic index of milk is the availability of energy in the diet of females, in the form of non-fiber carbohydrates, which are the precursors of lactose in milk.