SEM of Cheese on Pizza

SEM of Cheese on Pizza

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Credit: SCIMAT/SCIENCE PHOTO LIBRARY

Caption: Scanning electron micrograph (SEM) of cheese on pizza. Cheese melts during the baking of pizza and slowly moves. The initially round fat globules become elongated and the cheese proteins lose their ability to retain them, so they ooze out in the form of milkfat. The melting cheese was quickly cooled and fixed for SEM. Fat still present in the cheese was extracted with n-hexane, so the void spaces are those initially occupied by the fat. The smooth cut surface was obtained by freeze-fracturing in liquid nitrogen. Enhanced SEM. Image width: 798 micrometers. Magnification: 125x if the image is printed 10 cm wide.

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Keywords: cheese sem, color, enhance, enhancement, food sem, freeze fracture, melted cheese sem, micrography, microscopy, pizza sem, scanning electron micrograph, sem

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