Cress: puckered lips

An inconspicuous green cress leaflet reveals many interesting openings on the leaf underside within a scanning electron microscope: the stomata. These pores control the rate of gas exchange. The diameter of the shown stoma is about 8 µm.The displayed Read more

Beard hair

Beard hairs are usually thicker than hairs on the head: while the diameters of head hair range from 0.04 to 0.12 mm, the diameters of beard hair are on average twice as big: 0.09-0.23 mm.However, the structure of beard Read more

Blueberry Powder

Freeze-dried blueberry fruit pieces in the microscope.The displayed magnifications are 20- & 60-fold in the light microscope (LM) and 170- & 1400-fold in the scanning electron microscope (SEM).

The accompanying zoom video:https://www.youtube.com/watch?v=YkYbVZXB4xc

Quality and taste of a food-powder Read more

Freeze-dried Mango

This overview image shows freeze-dried mango fruit pieces at different magnifications. 20x and 60x in a light microscope (LM). 670x and 2700x in a scanning electron microscope (SEM). The magnifications refer to the views on a 19 inch screen.

Read more

Spruce Wood

Spruce wood in a scanning electron microscope (view perpendicular to the trunk diameter). At high resolution, the circular pits are easy to see. Pits are thinner portions of the cell wall that allowing mass transfer between neighboring cells.

See Read more

Lime Crystals

Sometimes it’s worth taking a close-up: Although a layer of lime in a saucepan is really annoying – the growing lime crystals look really beautiful in a SEM!

See also our video: https://www.youtube.com/watch?v=4TODIXZvRgY

Magnification: 1250 foldImage width: 215 µm

Fly wings: quite hairy!

The wing of a housefly in the scanning electron microscope.Magnification: 900xImage width: 300µm

Tilia Pollen

Lime tree pollen in relief representation.

Imaging technique: scanning electron microscopy (SEM), 7000x.Pollen diameter: 33 µm.

Sourdough

Dried sourdough: the round starch grains are densely stacked (mixed rye bread).The starch can store water, enables gelatinization and is a very important ingredient for the metabolism of the yeast and lactic acid bacteria in the dough.

Imaging technique: Read more