We call absolute zero the lowest temperature that can be reached, at least hypothetically, since many scientists claim that it is impossible to reach it. In this state, all substances would be in solid form and the atoms and molecules would stop vibrating. Absolute zero was calculated by William Thompson, better known as Lord Kelvin, and is equal to -273.15 ° C.
At an experimental level, reaching absolute zero could be very interesting, since it would allow studying the behavior of certain materials, or even living cells or tissues, when faced with this temperature. In addition, the search for extreme cold has led to such important advances as the discovery of superconductivity or the development of laser cooling techniques and atomic clocks. At the moment, there are projects underway such as NASA's Cold Atom Laboratory , which aims to recreate absolute zero on the International Space Station, or at least get closer: the ambitious goal will be to descend below 100 picokelvin.
Without having to reach absolute zero, we know that changes in temperature also have effects on health and our body. In addition, the cold triggers automatic responses such as shivering, which work thanks to an intricate physiological mechanism that allows us to regulate internal temperature. Today we are going to know, always based on scientific studies, some pros and cons of suffering from the cold in our meats.
