a method of sterilization proposed by J. Tyndall. The method involves steaming liquids and food products at 100°C on several successive occasions or heating them on three or four occasions to temperatures of 100° to 120°C, with an interval of 24 hours between occasions. In these intervals bacterial spores that have survived at 100°C germinate, and the vegetative cells that emerge from the spores are killed during the subsequent heating. Tyndallization is used for sterilizing medicinal preparations as well as for heat processing of food products in special units equipped with thermoregulators.