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Heating and cooling processes, and especially the heating of foodstuffs, are well known and there are a number of well known techniques for achieving such results. The foodstuff to be heated is placed in a container which is closed and through which electrical current is passed through the foodstuff to be heated, typically by induction. The most common techniques for heating foodstuffs result in the foodstuff being cooked by application of heat to the external surface of the foodstuff. The heating of the foodstuffs has the drawback that the internal sections of the foodstuff are cooler than the external surface of the foodstuff, which can lead to formation of condensation on the internal surfaces of the foodstuff, which can then freeze and damage the foodstuff. It is known to protect against this problem by the provision of a layer of insulation, often coated with a volatile material, which will be applied to the foodstuff. This may reduce the possibility of damage by condensation, but it will not prevent it completely and can in any case merely reduce the damage. A further problem in heating foodstuffs is that the actual rate of heating is difficult to control precisely. There is an upper limit to the rate of heating imposed by the requirement that the foodstuff not overcook. Most known heating methods operate at relatively slow heating rates, which makes it difficult to achieve rapid heating and/or cooling of the foodstuff, with the result that the foodstuff is heated and/or cooled at different rates and the complete foodstuff may not be heated and/or cooled uniformly.[Antitumor effect of ribonucleoside 3′-monophosphates of pyrimidines and purines].
The antitumor effect of ribonucleoside 3′-monophosphates of pyrimidines and purines was studied in vitro on different animal tumors