Light and Scanning Electron Microscope Examination of the Digestive Tract in Peppered Moray Eel,Gymnothorax pictus(Elopomorpha)

2013 ◽  
Vol 296 (3) ◽  
pp. 443-451 ◽  
Author(s):  
Shunpei Takiue ◽  
Hideo Akiyoshi
1976 ◽  
Vol 43 (1) ◽  
pp. 113-115 ◽  
Author(s):  
M. F. Eino ◽  
D. A. Biggs ◽  
D. M. Irvine ◽  
D. W. Stanley

SummaryCalf rennet, bovine pepsin, and porcine pepsin were used to produce cheese curd, using the same milk and lactic culture for each. Specimens were prepared for scanning electron microscope examination by a modified critical-point drying technique.From examination of the micrographs, the curd made with bovine and porcine pepsin were similar in structure and in orientation of the coagulated protein, whereas the curd produced with rennet was different, having a more compact and organized structure.


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