Goshko, Susanne Lynn2024-08-132024-08-1319791979https://hdl.handle.net/1828/17966The survival of CHO cells in tissue culture after freezing and thawing was assayed after altering the fatty acid constituents and the cholesterol content of the plasma membranes. Only when cholesterol concentration has been increased in the membrane was survival altered at the slowest cooling rate of 1°C/minute. Survival at other cooling rates was unchanged. Changing the fatty acid constituents in the membrane, as assayed biologically , had no effect on freeze/thaw survival. However, addition of avidin, a glycoprotein which binds biotin, significantly increased freeze/thaw survival at the slow cooling rate of 1°C/minute.193 pagesAvailable to the World Wide WebThesis