Library of Cryo-SEM Application Images
Cryo-DualBeam
- Unique imaging of soft material using cryo-SDB
- Filled Laminated Polymer
- Cosmetic Foundation Cream
- Plant - Tobacco Leaf
Carnivorous plants
Fungi
Discolichens
Higher Plants - Roots
- Frozen hydrated root hairs
- Freeze-dried root hairs
- Critical point dried root hair
- Arabidopsis (rockcress)
Higher Plants - Stems
Higher Plants - Leaves and Petals
- English lavender (Lavandula angustifolia)
- Petal from a tobacco plant flower - prepared by cryo-DualBeam
- Plant leaf spongy mesophyl
- Pesticide droplets on the surface of Taraxcum sp Leaf
- Waxes. Epicuticular waxes on the adaxial surface of the ‘wax plant’ Hoya carnosa
- Pectic strands
- Cryo prepared image of leaf of Euphorbia myrsinites (Donkey-tail spurge or myrtle spurge)
Higher Plants - Floral Structures
- Pollen of cactus Zygocactus truncatus
- Fracture through the Siliqua of Cardamine hirsuta L.
- Oil and waxes in the pericarp of citrus fruit
Invertibrates
Vertibrates Tissues
- Frozen hydrated rat renal kidney cortex (unetched)
- Frozen hydrated rat renal kidney cortex (slightly etched)
- Fractures through the myocardium
- Mouse Lung - Critical-Point Dried
- Mouse Lung - Frozen Hydrated
Materials - General
- Stable emulsion of a Hydrophobic Polymer
- Unstable Emulsion of Hydrophobic Polymer
- Wax Crystals in Gas Oil
- Frozen Fractured Liquid Laundry Detergent
- Dendritic Ice Crystals
- Hexagonal Ice
- Rubber Particles in Natural Latex After Freezing
- Chalk rock, saturated with brine and oil
Materials - Foams, Gel, Creams etc
- Agar Gel
- Face Cream
- Foam
- Cosmetics: Dark Foundation Cream
- Hydrogel - foam and solid
- Hydrolyzing cream showing large liposome
Foodstuffs - Various
- Mayonaise - Fractured
- Salted Peanut
- Frozen Fractured Cheese (Cheddar Type)
- Frozen Hydrated Foam (Head) on Beer
- Re-hydrated Mashed Potato
- Butter
- Chocolate candy bar
Foodstuffs - Foamed
A variety of foodstuffs exist naturally, or are manufactured,
in the form of foams. Once gassed, the liquid may either solidify (e.g. foamed
sugar) or persist as a liquid in thin lamellae or Plateau borders between
bubbles.
The reduction in density on gassing causes alteration to the mechanical
properties of the foodstuff which in turn affect texture. Mouth-feel and a more
acceptable product can therefore be directly linked to micro-structural
features such as bubble size and distribution. Cryo-scanning electron
microscopy, has played a major role in elucidating these important
micro-structural parameters.
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