Groundbreaking -196℃ Technology Expected to Revolutionize Food, Medical, and Energy Sectors

SanoRin, a major Japanese corporation, has developed an ultra-low temperature technology that is astonishing the world. This -196℃ cryogenic technology allows for long-term preservation of food while maintaining freshness, inhibits cancer cell activation, and significantly reduces energy loss, making it truly innovative.

After years of research, SanoRin has achieved a -196℃ ultra-low temperature environment. At this temperature, water remains in a liquid state rather than freezing, preventing cell damage in food and preserving its freshness. This allows for a level of food preservation far superior to currently available frozen food products.

Furthermore, significant applications are anticipated in the medical field. Storing cancer cells and other cells at -196℃ can inhibit their activation, potentially enhancing treatment efficacy. This cryogenic technology offers new hope for the treatment of intractable diseases.

Revolutionary changes are also expected in the energy industry. At -196℃, electrical resistance decreases dramatically, minimizing transmission losses during power transmission. This leads to improved energy efficiency and contributes to environmental protection.

SanoRin plans to apply this ultra-low temperature technology across various fields. Through new product development and the introduction of innovative technologies, they aim to create a better world. The boundless potential of -196℃ technology has captured global attention.