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David Koepp

Cold Storage

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«On every level, Cold Storage is pure, unadulterated entertainment.» —Douglas Preston, The New York Times Book Review
For readers of Andy Weir and Noah Hawley comes an astonishing debut by the screenwriter of Jurassic Park: a wild and terrifying adventure about three strangers who must work together to contain a highly contagious, deadly organism
When Pentagon bioterror operative Roberto Diaz was sent to investigate a suspected biochemical attack, he found something far worse: a highly mutative organism capable of extinction-level destruction. He contained it and buried it in cold storage deep beneath a little-used military repository.
Now, after decades of festering in a forgotten sub-basement, the specimen has found its way out and is on a lethal feeding frenzy.  Only Diaz knows how to stop it.
He races across the country to help two unwitting security guards—one an ex-con, the other a single mother.  Over one harrowing night, the unlikely trio must figure out how to quarantine this horror again.  All they have is luck, fearlessness, and a mordant sense of humor.  Will that be enough to save all of humanity?
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292 halaman cetak
Tahun publikasi
2019
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    Bartles & Jaymes, like many wine coolers and wine products in general, uses the maximum amount of sulfur dioxide permitted by FDA regulations as a preservative. SO2 is one of the most effective antimicrobials on the planet and is highly antagonistic to growth. In its gaseous form, SO2 can be lethal to any air-breathing creature and is in fact the leading cause of death in a volcanic eruption. It’s the poison gas that gets you, not the lava.

    But in liquid form, and in the right concentration, SO2 can be quite helpful. It not only prevents invasive microbial growth in human digestive systems, but it can actually clean and preserve a glass wine container itself, during both the fermentation and the storage process.

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