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<blockquote data-quote="Anonymous" data-source="post: 1771"><p>>I think the reason for using the dry</p><p>> ice/alcohol mixture is that those</p><p>> substances are usually more</p><p>> readily available than liquid</p><p>> nitrogen.</p><p></p><p>The professionals we use to freeze brand our cattle have access to liquid nitrogen on hand at all times, because they also sell semen and fill tanks. they travel two hours away to get dry ice, because they get better results. They tell me you hold the iron on for a much shorter time with liquid nitrogen and have less room for error. You are much more likely to get no brand if you go to short or dead hair folicle if you go to long. Either way, no visible brand. Precise timing would be great, but different animals need more or less time and then you have to add some if they jump around and knock the iron off. Dry ice and alcohol gives you more fudge factor.</p><p></p><p> <a href="mailto:dianab@iastate.edu">dianab@iastate.edu</a></p></blockquote><p></p>
[QUOTE="Anonymous, post: 1771"] >I think the reason for using the dry > ice/alcohol mixture is that those > substances are usually more > readily available than liquid > nitrogen. The professionals we use to freeze brand our cattle have access to liquid nitrogen on hand at all times, because they also sell semen and fill tanks. they travel two hours away to get dry ice, because they get better results. They tell me you hold the iron on for a much shorter time with liquid nitrogen and have less room for error. You are much more likely to get no brand if you go to short or dead hair folicle if you go to long. Either way, no visible brand. Precise timing would be great, but different animals need more or less time and then you have to add some if they jump around and knock the iron off. Dry ice and alcohol gives you more fudge factor. [email=dianab@iastate.edu]dianab@iastate.edu[/email] [/QUOTE]
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