[Histonet] Question about Oil Red O controls

[Feher, Stephen]

Believe it or not, mayonnaise makes a great control for Oil Red O. 


Steve

-----Original Message-----
From: histonet-bounces <@t> lists.utsouthwestern.edu [mailto:histonet-bounces <@t> lists.utsouthwestern.edu] On Behalf Of Andrea Grantham
Sent: Wednesday, October 06, 2010 3:42 PM
Cc: histonet <@t> lists.utsouthwestern.edu
Subject: Re: [Histonet] Question about Oil Red O controls

Komal,
I don't know what kind of lab you are in, I'm in a core facility and I do histology on research projects. When I get an ORO this is what I do for a control:

I get a piece of tissue like mouse kidney with some fat attached or maybe some muscle with fat and have it snap frozen. I have found that the frozen blocks stay good for a long time at -80ºC and so do the frozen sections on slides. I always cut a bunch of slides and store them and take one out when I have the stain ordered.


Andi

Andrea Grantham, HT (ASCP)
Senior Research Specialist
University of Arizona
Cell Biology and Anatomy
Histology Service Laboratory
P.O.Box 245044
Tucson, AZ 85724

algranth <@t> email.arizona.edu
Tel: 520.626.4415     Fax: 520.626.2097

"happy slicing and dicing and may all your stains work perfectly" - Paula Sicurello P Please consider the environment before printing this email.




On Oct 6, 2010, at 6:15 AM, Komal Gada wrote:

> Hello Histonetters,
>
> I am trying to find a procedure for using butter and egg yolks as 
> controls for the Oil Red O stain (to show the fat).
>
> Does anyone have something they would be able to share with me?
>
> Thanks,
> Komal
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