Three different drying methods, critical-point drying (CPD), Peldri II, and hexamethyldisilazane (HMDS), were compared using representative animal (rat kidney, trachea, duodenum, lung, and red blood cells) and plant (leaves from ten species of monocotyledons and dicotyledons) specimens. All three drying methods produced identical results with animal specimens. Plant specimens showed signs of shrinkage regardless of which drying method was employed. The order of preservation quality from best to worst for leaves was CPD > Peldri II > HMDS, with the CPD method providing substantially better results in all but one case. Postfixation of leaves with osmium tetroxide resulted in poorer preservation in all instances. Peldri II caused complete extraction of leaf cuticular wax, while both both CPD and HMDS showed minimal extraction compared with samples air dried directly from acetone. These results indicate that HMDS provides a time-saving and inexpensive alternative to CPD for animal specimens. Plant specimens, particularly those containing cells with large central vacuoles, are adequately preserved only with the CPD method. In addition, postfixation with osmium should be avoided when processing plant specimens for scanning electron microscopy.
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http://dx.doi.org/10.1002/jemt.1070260603 | DOI Listing |
In recent years, image processing technology has been increasingly studied on intelligent unmanned platforms, and the differences in the shooting environment during tobacco baking pose challenges to image processing algorithms. To address this problem, an ensemble multi-dimensional randomization network (EMRNet) for intelligent recognition of tobacco baking stage is proposed. The first is to obtain the tobacco leaf area during the baking process.
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Academic Ophthalmology, Mental Health and Clinical Neurosciences, School of Medicine, University of Nottingham, Nottingham, UK.
Globally there is a shortage of available donor corneas with only 1 cornea available for every 70 needed. A large limitation to corneal transplant surgery is access to quality donor tissue due to inadequate eye donation services and infrastructure in many countries, compounded by the fact that there are few available long-term storage solutions for effectively preserving spare donor corneas collected in countries with a surplus. In this study, we describe a novel technology termed low-temperature vacuum evaporation (LTVE) that can effectively dry-preserve surplus donor corneal tissue, allowing it to be stored for approximately 5 years, shipped at room temperature, and stored on hospital shelves before rehydration prior to ophthalmic surgery.
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College of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China.
The dried capitulum of chrysanthemums is a traditional material in scented tea, and the kill-green process is a critical step in determining their quality. However, the changes in the physicochemical properties during kill-green and the mechanisms by which these changes affect drying characteristics, metabolic components, and aroma profiles remain unclear. Therefore, this study investigated the changes in water status, polyphenol oxidase and peroxidase activities, and microstructure during high-humidity air impingement kill-green (HHAIK) and steam kill-green (SK), and their effects on drying behavior, color, phytochemicals, and volatile profile of dried chrysanthemums.
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Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055, Portici (Naples), Italy; Institute of Food Science & Technology, National Research Council, Via Roma 52, 83100, Avellino, Italy. Electronic address:
The winemaking process generates huge amounts of waste every year. Fermented grape pomace, the major by-waste product, holds significant value due to its chemical composition and technological properties. In this study a multi-omics approach was employed for the detailed molecular characterization of fermented grape pomace from Montepulciano grape, a widely used Italian red grape variety.
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Research and Development Cell, Biotechnology Department, Manav Rachna International Institute of Research and Studies (Deemed to Be University), Faridabad 121004, Haryana, India. Electronic address:
Blue food processing applies to the production and processing of fish, algae, and other aquatic organisms for human consumption. As the global population grows and consumer demand for protein-rich foods increases, there is increased interest in exploring a wide range of innovative approaches for processing blue foods in ways that improve the efficiency, sustainability, and nutritional quality of these products and reduce the environmental impact of their production. Existing approaches to process blue foods including fishing and aquaculture for production and manual processing at landing are not sufficiently scalable, efficient, or environmentally sustainable for today's global needs.
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