“…Certain compounds like-DMSO (dimethyl sulfoxide), glycerol, ethylene, propylene, sucrose, mannose, glucose, praline, acetamide are added during the cryopreservation. These are called cryoprotectants and prevent the damage caused to cells by reducing the freezing point and super cooling point of water., (Ara et al, 2000;Sharma et al, 2013a;Perveen and Anis, 2014;Gantait et al, 2015)…”