Research methods

Slices of Kentucky Brown Sugar Ham and Round Eye Steak are studied in this research project. Multiple microscopy tools were used, including optical microscope (Olympus), Scanning Electron Microscope (SEM, Zeiss Augur), Transmission Electron Microscope (TEM, FEI) and Atomic Force Microscope (AFM). Areas with iridescent colors were selected and cut into small sizes. Samples were observed with optical microscope (bright field, top illumination) before and after any further treatment. The samples were first fixed using 2.5% gluteraldehyde solution for 1hr, and then water-exchanged with ethanol in graded series (30% 50% 70% 95% 100%). After water-exchange, ham and beef sample were dried with critical point drying (CPD) and HMDS (hexamethyldisilazane) drying method respectively. Samples were sputter coated with gold and observed with SEM. Also, uncoated samples were also observed with SEM. For TEM observation, dehydrated ham pieces were embedded in epoxy (Epon) and then thin-sectioned with microtome, into 100nm thick pieces. These thin sections were transferred onto copper grid and observed with TEM. The results are shown in the next page of Micrograph Analysis. :)

References

[1] Brian McIntyre , Notes and slides for Opt 307/407 Electron Beam Methods In Microscopy 2011

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