[Histonet] Junior Histo worker seeks suggestions forsmall project.

[Philip Oshel]

Given the fat content of brats, should they only be cryosectioned?
Phil

>As far as I understand, the industry making  hot dogs etc. usually have
>a requirement that the grinding process is such that tissue within a
>section can only be identified above a certain magnification. This is I
>think chiefly so that the public will not be put off by finding easily
>identifiable items in the meat. Thus the need for histology of these
>meats - in fact the sections are really interesting. We should have a
>competition at conventions to ask attendees to identify individual
>components although this might decrease the consumption of these
>products.
>Perhaps there should be a subdivision of histopathology, a title of
>wiernerologist, patho-frankologist, patho-bolognologist spring to mind.
>Now that the seed has been sown perhaps we shall get some interesting
>suggestions to take our minds of the more serious problems?
>Barry

-- 
Philip Oshel
Supervisor, BBPIC microscopy facility
Department of Animal Sciences
University of Wisconsin
1675 Observatory Drive
Madison,  WI  53706 - 1284
voice: (608) 263-4162
fax: (608) 262-5157 (dept. fax)