RE: Pease's fixative

From:"Smith, Allen"

Page 52 of the second edition (Academic Press, New York, 1964) of Daniel C.
83 ml 2.26% sodium dihydrogen phosphate
17 ml 2.52% sodium hydroxide
11 ml methanol-free 40% aqueous formaldehyde
Adjust pH to 7.2-7.4 if necessary.
[Pease adds that 4 g paraformaldehyde heated to 60 C in 11 ml of very dilute
NaOH can be used as the source of the formaldehyde.]
Pease recommends fixing for 10 to 30 minutes and then postfixing in osmium

Allen A. Smith, Ph.D.
Barry University
School of Graduate Medical Sciences
    Podiatric Medicine and Surgery
Miami Shores, Florida  33161-6695 

-----Original Message-----
From: J. A. Kiernan []
Sent: Thursday, March 27, 2003 3:58 PM
To: Lorraine Gibbs
Subject: Re: Pease

> Lorraine Gibbs wrote:
> Hello-
> Does anyone out there know of a Pease fixative?

Yes: honey.

I eat my peas with honey.
I've done it all my life.
It makes the peas taste funny
But it keeps them on the knife.

Otherwise it might be something in "Histological
Techniques for Electron Microscopy" by D.C.Pease,
Academic Press, New York, 1964. I don't have a
copy, but do have one of Hayat's EM books (1981),
which doesn't have an eponymous fixative Pease
fixative in the index.

John A. Kiernan
Department of Anatomy and Cell Biology
The University of Western Ontario
London,   Canada   N6A 5C1

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