Life Sciences Commons^™

Observations On The Enamel Of Odontomas, Carla Marchetti, Cesare Piacentini, Paolo Menghini, Marcella Reguzzoni

Scanning Microscopy

The morphological study of odontomas provides an alternative model for observing the formation of dental tissues, since different maturing stages are present simultaneously. Investigations were performed on decalcified samples (using light microscopy and transmission electron microscopy) and on undecalcified samples of complex odontoma enamel (using transmission electron microscopy). Simultaneous presence of prismatic enamel at various maturing stages with different structural characteristics was observed. Such enamel was sometimes associated with layers of ameloblastic cells with characteristics of cells in functional activity. In other sites, the enamel did not present a prismatic structure but it appeared as unstructured material clusters with abundant …

Immunological Pathogenesis Of Endolymphatic Hydrops And Its Relation To Meniere's Disease, S. Tomiyama, T. Yagi, M. Sakagami, K. Fukazawa

Scanning Microscopy

This study was designed to investigate an immunologically induced endolymphatic hydrops (ELH) and to focus on the issue of its pathogenesis in relation to Meniere's disease. The time course of ELH was evaluated by light microscopy in a 2-hour to 7-month period following direct antigen challenge to the endolymphatic sac (ELS) in systemically pre-sensitized guinea pigs. ELH began to appear in the vestibule and the basal turn 5-7 hours after inner ear challenge and developed gradually. During the interval from the second day to the first week, ELH rapidly developed in all the cochlear turns and reached a maximum size. …

Keynote Paper: The Scanning Electron Microscope (Sem) Supplemented By The Polarized Light Microscope (Plm), And Vice Versa, Walter C. Mccrone

Scanning Microscopy

The scanning electron microscope (SEM) yields excellent topographic and other shape information and, when fitted with an energy dispersive system (EDS), elemental composition. The polarized light microscope (PLM) on the other hand, delivers information on the internal properties of small particles, fibers, and films. By determining optical properties as well as shape, PLM determines molecular, rather than elemental, composition. Both SEM and PLM have impressive records for problem solving in the research and development world and each is usually applied without aid from the other. Examples are given of important problems that have been solved by supplementary PLM with SEM …

Food Microscopy And The Nutritional Quality Of Cereal Foods, Suk Hing Yiu

Food Structure

The nutritional quality of cereal foods is directly related to the nature of nutrient storage in cereal grains. Most cereal nutrients, such as carbohydrates and minerals , are st ructurally bound. Processing alters the structural organization of the cereal grain. Results obtained from many nutritional studies indicate that the structure and physical form of a cereal food greatly influence the availability of its nutrients.

Using oats and wheat as examples, this review demonstrates how microscopy contributes to understanding the relationship between cereal structures and the availability of nutrients in cereal foods. Various forms of food microscopy play important roles in …

Liquid Holding Capacity And Structural Changes During Heating Of Fish Muscle: Cod (Gadus Morhua L.) And Salmon (Salmo Salar), Ragni Ofstad, Siw Kidman, Reidar Myklebust, Anne-Marie Hermansson

Food Structure

The loss of water and fat in cod and salmon muscle was studied as a function of heating temperature from 5-70 C. The liquid-holding capacity was measured by a low speed centrifugation net test leading to the separation of released liquid. To obtain a better understanding of the liquid-holding properties, the microscopic changes of the samples were evaluated by light microscopy. Two different preparation techniques were used . Cod lost twice as much water as salmon upon beating. After an initial delay , the water loss increased at 20-35°C, attained a maximum at 45-50°C, and thereafter decreased in both fish …

A Comparison Of The Effects Of Oven Roasting And Oil Cooking On The Microstructure Of Peanut (Arachis Hypogaea L. Cv. Florigiant) Cotyledon, Clyde T. Young, William E. Schadel

Food Structure

Peanut (Arachis hypogaea L. cv. Florigiant) cotyledon microstructure after oven roasting and oil cooking at 160 C was documented with scanning electron microscopy, light microscopy and transmission electron microscopy . Changes in peanut cotyledon microstructure were compared as thermal processing time at 160°C was increased for both oven roasting and oil cooking. The purpose was to evaluate thermal modifications in the cytoplasmic network, protein bodies and cell-to-cell junctions as thermal processing time in creased for each heating method. Principal findings included differences in the times at which these modifications occurred during the two thermal processes. Oven roasting a t 160 …

Microstructure And Rheological Properties Of Composites Of Potato Starch Granules And Amylose: A Comparison Of Observed And Predicted Structures, K. Svegmark, A.-M. Hermansson

Food Structure

Potato starch granules were gelatinised in amylose solution to study the effect of adding amylose to a highswelling granular starch system. The effects of varying the amount of potato starch from 1-10% , added to a solution of 2% amylose, were studied by means of dynamic viscoelastic measurements and light microscopy.

The granules gelatinised in amylose solution had a lower degree of swelling than those gelatinised in water. The restricted swelling in amylose was reflected in a decrease in the complex shear modulus (G*) at 75'C. GeJatinisation in 2% amylopectin also caused a decrease in G*, but gelatinisation in 2% …

Microstructural Approach To Legume Seeds For Food Uses, Kyoko Saio, Michiko Monma

Food Structure

This review summarizes the microstructures of several seed legumes based on previous work and some new findings. Fifteen species of tropically grown legumes , adzuki bean and soybeans (a leading variety and two local va rietie s) were examined by light and transmission electron microscopy in relation to food uses. Processing of adzuki beans to form Q!l bean paste is dis cussed to illustrate the effects of processing on microstructure of starch g rains. Differences in contents, shape and size of starch grains are emphasized in a comparison of soybeans wi th other legumes.