[Histonet] Cryosectioning Whole Fish

[Alan Bright]

Dear Amber,

What is the temperature of the specimen and the cryochamber?

Best Regards

Alan Bright

Bright Instrument Co.Ltd.
St Margaret's Way
Huntingdon
Cambridgeshire
PE29 6EU
England

Tel No:+44 (0)1480 454528
Fax No:+44 (0)1480 456031
Email: abright <@t> brightinstruments.com
Web Site: www.brightinstruments.com



-----Original Message-----
From: Amber R Tompsett [mailto:tompset2 <@t> msu.edu] 
Sent: 06 April 2005 16:08
To: histonet <@t> lists.utsouthwestern.edu
Subject: [Histonet] Cryosectioning Whole Fish


Hello Histonetters, 

I am currently trying to develop a method to cryosection whole Japanese 
medaka (a guppie-sized fish). We would eventually like to use labeled
probes 
to do in-situ hybridization on the sections. We have tried sectioning
with a 
disposable steel blade at multiple temperatures and section thicknesses.
The 
muscle seems to section fine, but the organs in the body cavity and the 
brain (which are the parts of the fish we are interested in) shred or
just 
completely disappear. 

Any ideas about what is happening or suggestions on how to get better 
sections? 

Thanks,
Amber Tompsett
Graduate Assistant
Department of Zoology
Michigan State University


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