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Additional info for Microstructural Principles of Food Processing Engineering (Food Engineering Series)
5 ^m), note the larger fat globules with attached, heavily stained whole casein micelles and also free casein micelles (CM). 5 ^m), note the smaller but clustered fat globules and absence of unaltered casein micelles. Source: Reprinted from Netherlands Milk & Dairy Journal, Vol. G. M. Tosh, and S. West, Beyond Homogenization: The Formation of Very Small Emulsion Droplets During the Processing of Milk by a Microfluidizer, pp. 135-148, Copyright 1996, with permission from Elsevier Science. also disruption of the fat globule membranes.
In the third approach, a replica of the sample is made. Since usually the material must be cut into thin sections, tissue fixation is the first step in sample preparation. This step is critical to all those that follow. The most commonly employed fixatives are the aldehydes and electron light osmium tetroxide; the latter acts not only as a source source high voltage protein fixative but also as an electron stain Anode (a major advantage for TEM samples), and it Aperture is uniquely suitable for fixation of lipids.
This section, however, considers only X-rays produced in electron microscopy. When an electron beam strikes matter, interaction occurs in several ways. If the specimen is thin enough, some primary electrons are transmitted, and an image can be formed from them that is dependent upon the scattering power or diffraction of each point in the material (TEM). Secondary electrons are generated at the sample surface reflective of the surface topography as well (SEM). Backscattered electrons can also be measured.