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False-col SEM of surface of cooked roast beef

False-col SEM of surface of cooked roast beef

H110/0236

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26.2 MB (2.2 MB compressed)

2515 x 3647 pixels

21.3 x 31.0 cm ⏐ 8.4 x 12.2 in (300dpi)

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Credit

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

Caption

False-colour 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. Pink tint. Original is BW H110/114. Reference: MICROCOSMOS, figure 9.19, page 184.

Release details

Model release not required. Property release not required.

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