RE: tissue processing troubles

From:Jim at ProSciTech <jim@proscitech.com>

Who is handling the samples? I experienced mysterically appalling fixation in a 
student's project some time ago. On "cross-examination" I found that the 
student had "made sure" of good preservation by freezing the specimen after 
primary fixation.
Recently I had some soldier /technician collect some fixatives for "very 
important samples". I thought it better to step them through their written 
protocol. They too thought that they could retain better preservation by 
freezing the prefixed specimens to -60C prior to shipping to USA.
I saved the Army a little fortune.
Cheers
Jim Darley
ProSciTech                 Microscopy PLUS
PO Box 111, Thuringowa  QLD  4817  Australia
Ph +61 7 4774 0370  Fax:+61 7 4789 2313  service@proscitech.com
Great microscopy catalogue, 500 Links, MSDS, User Notes
ABN: 99 724 136 560                      www.proscitech.com

On Monday, October 30, 2000 1:07 PM, David Taylor Manager 
[SMTP:DTMan@KINGMOWER.COM.AU] wrote:
> Dear Diana,
>
> We process and cut many species of fish, including baramundi, whiting,
> snapper, salmon, etc. in varying stages of development. Much of this is at
> the fry/ fingerling stage. From the information you provide I can't see
> anything that should give such a dramatic change in processing results. I
> would check to make sure the fry are placed directly into fixative and not
> allowed to dry out as this will give you the dried out look. If you want my
> processing schedule or any other info, send me an email.
> David.
>
> David Taylor
> Laboratory Manager
> Drs King & Mower
> Adelaide, Australia
>
>
> -----Original Message-----
> From: diana_papoulias@usgs.gov [mailto:diana_papoulias@usgs.gov]
> Sent: Saturday, 28 October 2000 04:20
> To: HistoNet@pathology.swmed.edu
> Subject: tissue processing troubles
>
>
> Hello,
>
> I hope someone can help us.  We are having a sporadic problem with our fish
> tissues coming out of the LX300 Fisher processor.  Sometimes they come out
> like very well-cooked bacon other times they are fine.  The samples are
> whole rainbow trout fry about 1" long preserved in 10%NBF which have been
> transferred to 70% EtOH.  The process is 1hr in : 85%, 95%, 95%, 100%, 100%
> EtOH; then 1hr in: histoclear, histoclear, paraffin, paraffin, paraffin.
> Paraffin at 58C.  No vacuum.  The printout shows nothing out of the
> ordinary during the processing job.
>
> Any ideas about what we are doing wrong would be helpful, or even how to
> begin trouble shooting it.
>
> Many thanks,
>
>
>
> +-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+
> Diana Papoulias
> Fisheries Biologist, Research
> US Geological Survey
> Columbia Environmental Research Center
> 4200 New Haven Rd.
> Columbia, Missouri  65201
>
> voice mail: 573-876-1902
> e-mail: Diana_Papoulias@usgs.gov
> fax: 573-876-1896
>




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