High resolution microscopy is essential for advanced study of biological structures and accurate diagnosis of medical diseases. The spatial resolution of conventional microscopes is light diffraction limited. Structured illumination has been extensively explored to break the diffraction limit in wide field light microscopy. However, deployable application of the structured illumination in scanning laser microscopy is challenging due to the complexity of the illumination system and possible phase errors in sequential illumination patterns required for super-resolution reconstruction. We report here a super-resolution scanning laser imaging system which employs virtually structured detection (VSD) to break the diffraction limit. Without the complexity of structured illumination, VSD provides an easy, low-cost and phase-artifact free strategy to achieve super-resolution in scanning laser microscopy.
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http://dx.doi.org/10.1364/BOE.4.001673 | DOI Listing |
Clin Oral Investig
January 2025
Department of Endodontics, Texas A&M College of Dentistry, Dallas, Texas, USA.
Objectives: The objective of this study is to evaluate the incidence and volume of contrast medium extrusion when activated with a laser and to compare these outcomes with those of other irrigation techniques.
Materials And Methods: Sixteen cadaver mandibles containing 116 single-rooted teeth were prepared using conventional rotary instrumentation. The teeth were randomly assigned to four irrigation groups: side-vented needle, sonic irrigation, laser activation at the orifice, and laser activation at the middle third of the canal.
Zhonghua Kou Qiang Yi Xue Za Zhi
January 2025
Department of Stomatology, Affiliated Hospital of Putian University, Putian 351106, China.
To investigate the effect of the sizes of osteon-like concentric microgroove structures on the osteoclastic differentiation of macrophages on titanium surfaces, and to provide reference for the surface modification of implants. The silicon wafers sputtered with titanium were selected as the control group (smooth surface specimens) and four concentric groups (concentric circles with the maximum diameter of 200 μ m, the minimum diameter of 20 μ m, the spacing of concentric circles of 10 or 30 μm, the width of microgrooves of 10 or 30 μm, and the depth of microgrooves of 5 or 10 μm) specimens (the total sample size in each group was 27). The width of microgrooves of C10-5 and C10-10 groups was 10 μm, the depth was 5 and 10 μm, and the width of microgrooves of C30-5 and C30-10 groups was 30 μ m, the depth was 5 and 10 μ m, respectively.
View Article and Find Full Text PDFZhonghua Kou Qiang Yi Xue Za Zhi
January 2025
Department of Prosthodontics, Peking University School and Hospital of Stomatology & National Center for Stomatology & National Clinical Research Center for Oral Diseases & National Engineering Research Center of Oral Biomaterials and Digital Medical Devices & Beijing Key Laboratory of Digital Stomatology, Beijing 100081, China.
To observe the stability of vertical dimension of occlusion (VDO) and mandibular position in full-mouth occlusal reconstruction subjects by means of digital occlusal analysis. Six subjects who had completed full-mouth occlusal reconstruction by intraoral functional generated path technique for more than three years in the Department of Prosthodontics, Peking University School and Hospital of Stomatology were enrolled for follow-up observation, all six patients were male, with an age of (53.6±8.
View Article and Find Full Text PDFFood Chem
January 2025
Department of Food Science, College of Light Industry, Liaoning University, Shenyang 110031, Liaoning Province, China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, Liaoning Province, China; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, Jiangxi Province, China. Electronic address:
Deep-fat frying (DF) of mushrooms is favored by consumers due to its appealing sensory characteristics. However, their high oil absorption can lead to obesity and elevated cholesterol levels. Therefore, developing healthy food coatings as oil barriers and water-holding layers is essential.
View Article and Find Full Text PDFFront Nutr
January 2025
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China.
Introduction: Frozen pork can reduce the quality of the meat and alter the digestibility and bioavailability of meat proteins in the human body. In this study, we investigated the changes in the basic composition during frozen storage and their effects on the structural properties of digestion products after protein digestion.
Methods: The impacts of frozen storage at different temperatures (-8, -18, -25, and -40°C) and for different times (1, 3, 6, 9, and 12 months) on the basic components and digestive characteristics of pork were evaluated.
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