Hardness of tissues RE: [Histonet] processing
Not an intellectual battle, just a discussion.
I would like to share this message from a lady has vast experience
working animal tissues, sent yesterday. NOT all animal tissues,
obviously, are going to have less % of fat, but some are worse than others.
>Jerry Fredenburg did a wonderful workshop back in the dark ages about 20
>yrs ago on the chemistry of processing and staining and talked about bound
>water. Funny you should mention it because I was discussing this with my
>student only a few days ago. I'm always meaning to dig out that handout
>where he explained it so well. They always think I'm making up the term
>I think the animals eat healthier and there are less lipids in their
>tissue. When I get rodents who were given a fatty diet their tissue are
>not so dried out. Their livers are dripping with Oil Red O when I do that
>stain on frozens - so much that sometimes coverslipping pushes out the red
At 01:53 AM 2/3/2006, you wrote:
>The hardness caused by processing is presently an intellectual battle
>between myself and Gayle (covert to this List).
>I'm presently in think mode on this.
>DD 01934 647057
>Mob 07749 754194
Research Histopathology Supervisor
Veterinary Molecular Biology
Montana State University - Bozeman
PO Box 173610
Bozeman MT 59717-3610
406 994-4303 (FAX)
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