Scanning electron-microscope observations of the perikaryal projections of rabbit spinal ganglion neurons after enzymatic removal of connective tissue and satellite cells

1990 ◽  
Vol 260 (1) ◽  
pp. 167-173 ◽  
Author(s):  
E. Pannese ◽  
M. Ledda ◽  
V. Conte ◽  
P. Procacci ◽  
S. Matsuda
Keyword(s):  
Electron Microscope ◽  
Connective Tissue ◽  
Scanning Electron Microscope ◽  
Satellite Cells ◽  
Spinal Ganglion ◽  
Perikaryal Projections ◽  
Spinal Ganglion Neurons ◽  
Ganglion Neurons ◽  
Scanning Electron

The perikaryal projections of rabbit spinal ganglion neurons

1990 ◽  
Vol 181 (5) ◽  
pp. 427-432 ◽  
Author(s):  
E. Pannese ◽  
M. Ledda ◽  
V. Conte ◽  
P. Procacci
Keyword(s):  
Spinal Ganglion ◽  
Perikaryal Projections ◽  
Spinal Ganglion Neurons ◽  
Ganglion Neurons

scholarly journals Assessment of the Effect of Secondary Fixation on the Structure of Meat Products Prepared for Scanning Electron Microscopy

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 487
Author(s):  
Hana Běhalová ◽  
Bohuslava Tremlová ◽  
Ludmila Kalčáková ◽  
Matej Pospiech ◽  
Dani Dordevic
Keyword(s):  
Electron Microscopy ◽  
Scanning Electron Microscopy ◽  
Electron Microscope ◽  
Connective Tissue ◽  
Scanning Electron Microscope ◽  
Osmium Tetroxide ◽  
Structural Changes ◽  
Meat Products ◽  
Chemical Fixation ◽  
Scanning Electron

The aim of the research was to verify the necessity of secondary fixation with osmium tetroxide in various types of meat products and evaluation of structural changes of products using different fixation procedures. The material for the study consisted of 11 types of meat products that were analyzed using a scanning electron microscope (SEM) with two different methods of chemical fixation. The first method included the usual processing of biological samples: glutaraldehyde primary fixation, the use of a buffer, secondary fixation by osmium tetroxide (OsO4), buffer, and dehydration using ethanol of increasing concentrations. The second method comprised the glutaraldehyde primary fixation and dehydration using the ethanol of increasing concentrations only. The results unambiguously suggest that the main difference between these methods is in fixation and visibility of fat. Our analysis principally suggests that fixation of the product with OsO4 allows the tracking of all components (fat droplets, muscle fibers, connective tissue) in meat products. At the same time, our results also support the possibility that the secondary fixation can be skipped during the analysis, where the main objection is an observation of lipid-free structures of the meat products (e.g., connection between muscle and starches or spices) or meat products with an insignificant amount of fat.

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