Low Temperature Research Station
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| Low Temperature Research Station | |
|---|---|
LTRS | |
  Location within Cambridgeshire | |
| General information | |
| Type | Food preservation research centre |
| Address | Cambridge CB2 1BQ |
| Coordinates | 52°12′06″N 0°07′20″E / 52.2016°N 0.1223°E ⧼validator-fatal-error⧽ |
| Elevation | 5 m (16 ft) |
| Current tenants | University of Cambridge |
| Completed | 1922 |
| Inaugurated | June 1922 |
| Client | DSIR |
| Owner | DSIR |
The Low Temperature Research Station (LTRS) was a former government research site in Cambridge; the building today forms part of the University of Cambridge.
History[edit]
The site opened early June 1922. It looked at refrigeration of food, health effects and also how plants grew in cold temperatures.[1]
It was built by the Food Investigation Board of the DSIR.
Closure[edit]
The site was relocated in 1967, when new government research buildings were built. Many staff went to the new Meat Research Institute in Somerset.
The site became part of the Department of Biochemistry until 1997, and is now part of the Department of Geography.
Research[edit]
The site conducted much nationally important research during World War II into dried food and milk powder. [2]
The way in which calcium functions in muscle contraction was found at the site.
Staff[edit]
Tony Swain, the plant biochemist, worked there for twenty years.[3]
Structure[edit]
The site had a Physiology (medical) Laboratory.
See also[edit]
- Fruit and Vegetable Preservation Research Station, now a private research company in north-east Gloucestershire
References[edit]
External links[edit]
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