Time for another fun microscopy update! If you’re working in a lab and use a microscope occasionally, you may have heard about Köhler illumination. It’s certainly worth knowing about if you want to get the most out of your microscope.
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My article at BitesizeBio will not only help to clue you in to its value, but will take you through the steps to achieve it.
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Image Credit ardelfin at Morguefile
Another microscopy update for you! If you’ve ever had to examine birefringent materials microscopically, chances are you’ve used polarizing microscopy. But if not, and you feel like learning something about it, check out this article at BitesizeBio! l Image Credit ardelfin at Morguefile
“The Chemical Keys To Thanksgiving Dinner” This was a very interesting webinar that I joined in on last week, courtesy of the American Chemical Society’s “Joy of Science” Food Chemistry Series. The speaker was Dr Harold McGee, scientist and author of a regular column in the New York Times, “The Curious Cook”. You may also know…
Colorectal cancer (CRC) patients seem to have a better chance of survival if they have already been living a healthy lifestyle before their diagnosis, research shows. d The American Cancer Society estimates that, in 2015, over 130,000 people in the US will be diagnosed with CRC, and more than 49,000 of them will die as…
“The Chemical Keys To Thanksgiving Dinner” This was a very interesting webinar that I joined in on last week, courtesy of the American Chemical Society’s “Joy of Science” Food Chemistry Series. The speaker was Dr Harold McGee, scientist and author of a regular column in the New York Times, “The Curious Cook”. You may also know…
“A good meal must be as harmonious as a symphony and as well-constructed as a Norman cathedral.” Fernand Point, ‘Ma gastronomie’ (1897-1955) h This can be certainly be said of the Thanksgiving meal. Home cooked meals that traditionally took a full day and a host of hands to prepare now take just hours. What have…
“The Chemical Keys To Thanksgiving Dinner” This was a very interesting webinar that I joined in on last week, courtesy of the American Chemical Society’s “Joy of Science” Food Chemistry Series. The speaker was Dr Harold McGee, scientist and author of a regular column in the New York Times, “The Curious Cook”. You may also know…
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So if this is such a basic step (or seems to be to a non-user), why is it so unknown/uncommon?
Sorry, somehow I missed these comments! You know, when most folk start in a lab they’re just “left to it” with a microscope, unless they’re working with someone who’s main work focus involves microscopy (in which case they’d be taught this very early on). There’s a common misconception amongst those who don’t use it a lot that you just have to switch a microscope on and look down it – et voila! Probably because in most cases you’ll see something of your specimen by doing just that. It’s a bit like driving an automatic car – yes you can turn on the engine and make it move, even if it’s your first time in a car and you’re alone – but if you never get someone who drives well to really train you, you’ll never drive well.
That was fascinating—and a lot more complicated than what I did in high school.
It’s actually really cool to see how much better/clearer everything looks when you do it! As if someone just switched on the lights!