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SEM of surface of roast beef

SEM of surface of roast beef

H110/0114

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51.2 MB (4.9 MB compressed)

3641 x 4913 pixels

30.7 x 41.7 cm ⏐ 12.1 x 16.4 in (300dpi)

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Credit

DR JEREMY BURGESS / SCIENCE PHOTO LIBRARY DR JEREMY BURGESS / SCIENCE PHOTO LIBRARY

Caption

Scanning electron micrograph (SEM) of the surface of a piece of cooked roast beef (bought from a supermarket). The picture shows the parallel muscle fibres, a typical feature of mammalian skeletal muscle. Details of striations - the horizontal banding along each fibre - can also be made out. These striations correspond to the arrangement of actin & myosin filaments in the living muscle. The entire specimen is coated with a thin layer of fat released by the cooking. Magnification: x57 at 35mm size, x400 at 8x10-inch size. Reference: MICROCOSMOS, figure 9.19, page 184.

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Model release not required. Property release not required.

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