56.4 MB (56.0 MB compressed)
5407 x 3648 pixels
45.7 x 31.0 cm ⏐ 18.0 x 12.2 in (300dpi)
DR JEREMY BURGESS / SCIENCE PHOTO LIBRARY DR JEREMY BURGESS / SCIENCE PHOTO LIBRARY
False colour freeze fractured scanning electron micrograph of a dollop of Hellmann's mayonnasie. Mayonnaise is a stable emulsion of vegetable oil in vinegar, stabilised by the presence of egg. The large & small spheres visible here are probably oil droplets. The water forms the continuous thin layer covering the small droplets. Magnification : X 157 at 35mm size. Original is bw print h110/213.
Model release not required. Property release not required.