Life Sciences Commons^™

Characterization Of The Complex Sulfide Ore Of Sotiel (Spain) By Scanning Electron Microscopy And Electron Microprobe Analysis, Giuseppe Bonifazi, Roberto Gorga

Scanning Microscopy

This study complements a more exhaustive examination on the complex sulfide mineralization of Sotiel, (Spain), by optical microscopy and multispectral digital analysis of images. Electron microscopy analyses were carried out to document specific associations which are difficult to detect with conventional optical microscopy. This study utilizes the application of digital techniques to image processing, in an attempt to define microstructural and microtextural characteristics of the ore, since they play an important role in the subsequent beneficiation operations (i.e., flotation).

Scientific and economic information bound to complex metallogenic phenomenology and referred to particular paragenetic scenes was acquired by the study in …

Studies On Structure Of Calcium Oxalate Monohydrate Renal Papillary Calculi. Mechanism Of Formation, F. Grases, A. Costa-Bauzá, A. Conte

Scanning Microscopy

A scanning electron microscopy study of the ultrastructure of 18 calcium oxalate monohydrate papillary calculi was performed with the purpose of establishing the main steps in calculus formation. It is concluded that these calculi originate in a "core" located near the central part of the calculus. Significant quantities of organic matter as well as calcium phosphates can be found in the "core" and at the surface of adhesion to the papilla and, in some cases, fibers and calcified tubules can also be found in the contact zone. In no case did this material affect the crystalline structure of the calculi, …

Age Related Changes In The Microstructure Of Mozzarella Cheese, L. J. Kiely, P. S. Kindstedt, G. M. Hendricks, J. E. Levis, J. J. Yun, D. M. Barbano

Food Structure

Changes that occurred in the microstructure of low-moisture, part skim Mozzarella made with a mixed starter consisting of Streptococcus salivarius ssp. thermophilus and Lacwbacillus delbrueckii ssp. bulgaricus and coagulated with fermentation -produced chymosin , were examined during 50 days of ripening at 4 °C. Im mediately after manufacture (day 3), a homogeneous and continuous phase of amorphous paracasein represented a three-dimensional protein network in the cheese. A large number of irregularly shaped and sized microcavi ties were present. During 50 days of aging , an increase in the porosity of the defatted paracasein matrix was apparent. These changes were coincidental …

Structure And Function Of Food Products: A Review, I. Heertje

Food Structure

A proper understanding of the behavior of food products requires knowledge of its structure, i.e., the spatial arrangement of the various structural elements and their interactions. The structure can properly be studied by visual observation techniques. In products such as fat spreads, creams, dressings, cheese, bread , milk , yoghurt , whipped cream, and ice cream , different structural elements can be distinguished. A number of those elements a re discussed, viz. , water droplets, oil droplets, gas cell s, particles, fat crystals and strand s. In addition examples of interactions between structural element s are presented, viz., oil droplets/matrix, …