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Immunofluorescence (IF) is a light microscopy-based technique that allows detection and localization of a wide variety of target biomolecules within a cell or tissue at a quantitative level. The technique utilizes the binding specificity of antibodies and antigens .
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In the kinetic interaction of microparticle in solution (KIMS) and particle enhanced turbidimetric inhibition immunoassay (PETINIA), free antibodies bind to drug microparticle conjugates to form aggregates that absorb in the visible range in the absence of the analyte. In the presence of the analyte, the Ab binds to the free analyte, preventing ...
Micrograph of a GFAP immunostained section of a brain tumour.. In biochemistry, immunostaining is any use of an antibody-based method to detect a specific protein in a sample. . The term "immunostaining" was originally used to refer to the immunohistochemical staining of tissue sections, as first described by Albert Coons in 1941.
Immunohistochemistry can be performed on tissue that has been fixed and embedded in paraffin, but also cryopreservated (frozen) tissue.Based on the way the tissue is preserved, there are different steps to prepare the tissue for immunohistochemistry, but the general method includes proper fixation, antigen retrieval incubation with primary antibody, then incubation with secondary antibody.
Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food.This includes the study of microorganisms causing food spoilage; pathogens that may cause disease (especially if food is improperly cooked or stored); microbes used to produce fermented foods such as cheese, yogurt, bread, beer, and wine; and microbes with other useful roles, such as producing ...
Food safety (or food hygiene) is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food is known as a food-borne disease outbreak. [ 1 ]
Food scientists working in Australia A food science laboratory. Food science (or bromatology [1]) is the basic science and applied science of food; its scope starts at overlap with agricultural science and nutritional science and leads through the scientific aspects of food safety and food processing, informing the development of food technology.