Re: [Histonet] Animal Tissue processing question

From:Victor Tobias

Having worked previously in a high volume vet diagnostic lab I somewhat 
disagree with Rene. For optimal processing I agree, but not for 
practicality. On a daily basis we would have every species under the sun 
(almost) and they got grouped together on one processor. Some days 
certain tissues might be a little more difficult, but not impossible.


Victor Tobias
Clinical Applications Analyst
University of Washington Medical Center
Dept of Pathology Room BB220
1959 NE Pacific
Seattle, WA 98195
206-598-7659 Fax
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Rene J Buesa wrote:
> You just mentioned 2 different species with peculiar characteristics. The difficulty with veterinary histology is that you will have to modify your procedures slightly to each, and you should never process tissues of different species in the same run.
>   From very "dry" mice tissues with less dehydration times, to pig tissues requiring more time in the antemedium because of the tisular fat (unless it is a boar) you will have to prepare modified protocol.
>   My advise, write down your protocols and the animals you used them with and evaluate the results in a manner that in some time you will have the protocols you need.
>   Sorry if this is not what you asked for, but, as I wrote you, there should be specific protocols.
>   René J.
> wrote:
>   Dear Histonetters,
> After doing human histology for 15 years I am excited to have the opportunity to help start up a brand new research histology laboratory. It is a very small lab so I will still have my day job. But it is all new and different and a bit exciting. I would like to ask your help with the processing times. I know animal tissue is dryer so I am thinking less time in alcohol but am looking to those of you out there with the experience for a place to start when it comes to VIP processing times. I know I will be processing tissues from pigs and primates if that makes a difference. Brand new VIP, brand new embedding center, brand new microtome. . . . I can't tell you how exciting this is. Thanks for all your help.
> Jennifer
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