Mayonnaise

The SEM image shows cryo-fractured mayonnaise. The sample was mounted using rivets and processed using the PP3010 Cryo Preparation System. Using the PP3010 Cryo Preparation System, the sample was frozen in slush LN₂, fractured by removal of top rivet, sublimated (3 minutes) and coated with Ir (5 mA, 30 seconds) at -150 °C. Imaged using a Thermo Fisher Apreo ChemiSEM.