New Chrysophycean cyst morphotypes and their ecology in Finland

Phytotaxa ◽  
2020 ◽  
Vol 430 (3) ◽  
pp. 203-223 ◽  
Author(s):  
SANNA KORKONEN ◽  
JAN WECKSTRÖM
Keyword(s):  
Electron Microscope ◽  
Background Information ◽  
Northern Europe ◽  
Resting Stages ◽  
Microscope Images ◽  
Environmental Background ◽  
Surface Ornamentation ◽  
Chrysophyte Stomatocysts ◽  
Chrysophyte Cyst ◽  
Scanning Electron

Despite multiple studies on chrysophyte stomatocysts globally, detailed surveys of these resting stages have remained scarce in Northern Europe. This is the first description of new chrysophyte cyst morphotypes in concordance with the International Statospore Working Group guidelines, based on scanning electron microscope images from lake sediment material in Finland. A nationwide chrysophyte cyst survey revealed 18 new cyst morphotypes with different surface ornamentation types. Environmental background information on the locations and the quantitatively calculated optimums and tolerances for electric conductivity, pH, total phosphorus and ice-free period are also provided.

scholarly journals Contribution to the systematic knowledge of endemic Aubrieta pinardii Boiss. (Brassicaceae) from Turkey

2020 ◽  
Vol 27 (1) ◽  
pp. 27-35
Author(s):  
Emrah Şirin ◽  
Mehmet Cengiz Karaismailoğlu
Keyword(s):  
Electron Microscope ◽  
Chromosome Number ◽  
Scanning Electron Microscope ◽  
Geographical Distribution ◽  
Anatomical Structures ◽  
Seed Surface ◽  
Cytological Data ◽  
Surface Ornamentation ◽  
Systematic Knowledge ◽  
Scanning Electron

The aim of this study was to document the taxonomical, morphological, anatomical, palynological and cytological characters, and geographical distribution of endemic Aubrieta pinardii Boiss. (Brassicaceae) from Turkey. The description of the taxon was revised as a consequence of comprehensive assessments of many specimens. The surface pictures belonging to seed and pollen of the taxon were obtained by Scanning Electron Microscope. The seed surface ornamentation was rugose. The pollen was radially and isopolar and prolate in forms, with polar axes of 19.52 ± 0.29 μm and equatorial axes of 13.04 ± 0.22 μm, with oval outlines in the equatorial axes, and elliptical in the polar axes. They were three–colpate and colpus sizes varied between 12.98 μm and 13.29 μm in length, and between 1.33 and 2.09 μm in width. Also, the anatomical structures of the root, stem and leaf of species were studied. In cytological studies, the chromosome number of species was found as 2n = 16 (x =8). This was the first work including taxonomical, morphological (macro and micro), anatomical and cytological data of endemic Aubrieta pinardii. Bangladesh J.Plant Taxon. 27(1): 27-35, 2020 (June)

Effect of microencapsulated chavil (Ferulago angulata) extract on physicochemical, microbiological, textural and sensorial properties of UF-feta-type cheese during storage time

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Fatemeh Borhanpour ◽  
Seyed Saeed Sekhavatizadeh ◽  
Saeid Hosseinzadeh ◽  
Mahboobeh Hasanzadeh ◽  
Mohammad-Taghi Golmakani ◽  
...  
Keyword(s):  
Electron Microscope ◽  
Canola Oil ◽  
Storage Time ◽  
Streptococcus Thermophilus ◽  
Bimodal Distribution ◽  
Microscope Images ◽  
Average Size ◽  
Two Peaks ◽  
Scanning Electron ◽  
Microbiological Properties

Abstract Chavil (Ferulago angulata) extract (CE) and microencapsulated chavil extract (MCE) were added to UF- Feta-type Cheese. The aim of this study was to comprising CE and MCE on physicochemical and microbiological properties in cheese. The scanning electron microscope images demonstrate the MCE had elliptical shape. The average size diameter curve of the MCE revealed bimodal distribution with two peaks (1541 and 2222 nm) separately. The hardness value of MCE cheese (212.83 ± 17.63 g) was lower than that of CE (343.67 ± 25.53 g) because of canola oil used in the microencapsulation process. The MCE-cheese showed lower values of acidity (1.67%) in comparison with CE-cheese (1.87%). The viable numbers of Streptococcus thermophilus and Lactococcus lactis were equal among the samples (4.6–4.9 log10 CFU/g respectively). The acid degree value of MCE (2.07 ± 0.21%) and CE (1.83 ± 0.25%) cheese were nearly equal at the end of storage time.

scholarly journals Generation of 3D Surface Models from Scanning Electron Microscope Images

2016 ◽  
Vol 22 (S3) ◽  
pp. 1144-1145
Author(s):  
Timothy Amish ◽  
Bryan T. Hansen ◽  
Elizabeth R. Fischer
Keyword(s):  
Electron Microscope ◽  
Scanning Electron Microscope ◽  
3D Surface ◽  
Surface Models ◽  
Microscope Images ◽  
Scanning Electron
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