[Histonet] how to unfold section after mounting?

[Marshall Terry Dr, Consultant Histopathologist]

Isn't it the eddies formed from the alcohol/water mixing - rather like Marilyn Monroe's skirt blowing up.

Dr Terry L Marshall, B.A.(Law), M.B.,Ch.B.,F.R.C.Path
 Consultant Pathologist
 Rotherham General Hospital
 South Yorkshire
 England
        terry.marshall <@t> rothgen.nhs.uk

-----Original Message-----
From: Kemlo Rogerson [mailto:kemlo.rogerson <@t> waht.swest.nhs.uk]
Sent: 10 March 2006 15:04
To: 'Igor.Nasonkin <@t> jhmi.edu'; histonet <@t> lists.utsouthwestern.edu
Subject: RE: [Histonet] how to unfold section after mounting?


Dunno if this helps, probably not, but if I had sections that had curled I
put them onto the glass slide, flooded it with alcohol and then put the
sections back onto the water bath; the differences in something made the
sections uncurl. I can't remember what the differences were; density?
Viscosity? Anyway what ever it was the section uncurled; hope that helps.

Kemlo Rogerson
Pathology Manager
Ext  3311
DD   01934 647057
Mob 07749 754194
 

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-----Original Message-----
From: IGOR NASONKIN [mailto:igor.nasonkin <@t> jhmi.edu] 
Sent: Friday, March 10, 2006 2:53 PM
To: histonet <@t> lists.utsouthwestern.edu
Subject: [Histonet] how to unfold section after mounting?

dear histonetters,

Does anyone have experience trying to unfold frozen (30 micron) section
after  IF staining and mounting (dried overnight, mounted in dpx after
dehydration)? My guess is once it binds it is bound forever. A small piece
with important and nice staining folded on itself, it could be seen only
after high mag. Wondering if the section could be somehow separated from
fisher brand superfrost plus slide by light steaming or with excess of
Triton or else to remount. would appreciate ideas or practical advice,
thanks!

Dr. Igor O. Nasonkin Ph.D.
Postdoctoral Fellow
Pathology/Neuropathology
Johns Hopkins University
Ross Research Bldg Rm 563
720 Rutland Ave
Baltimore MD 21205
tel: 617-388-4104
Igor.Nasonkin <@t> jhmi.edu

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