Gallery I (Example using Type I)
●Larvae Aedes albopictus
●Caenorhabditis elegansObservation image of nematodes treated with NanoSuit solution Type I after chemical fixation.
●Aloe Vera Images by SEM-EDX
●Fish scales （Naon tetra）
Fish scales were observed alive (A-E; using NanoSuit solution Type I). Scale surface (B, C), scale back surface (D, E). Elemental analysis detected strong signals of phosphorus (P; orange) and calcium (Ca; yellow) only on the scale surface (F).
●Chicken thigh; raw and frozen thawed
On the surface of the “raw chicken thigh” protected by NanoSuit solution and observed with high resolution by FE-SEM, a uniform size fibrous microstructure can be seen. On the other hand, in the “thawed chicken thigh meat” that was adjusted in the same way, it was observed that the fine structure on the surface was broken and that the liquid substance exuded to the surface. It was suggested that such a difference in surface condition may be the cause of the moist feeling of thawed ingredients.
●Fish (Oncorhynchus masou ishikawae)
Compare the images of “Amago (raw)” treated with NanoSuit solution, “Amago (-20 degrees, frozen at home freezer)”, and “Amago (quick freezing with liquid nitrogen)”. The three materials look different even when observed at low magnification with an optical microscope. In addition, when observing with high magnification and high resolution while wet with an electron microscope, there is an even greater difference in the surface structure. Regular striped structures can be seen on the surface of raw Amago. However, when the same sample is frozen and frozen, no such structure is observed. On the other hand, in the sample that was deep-frozen in liquid nitrogen, it was a little painful compared to the control, and a similar striped structure was confirmed.
●Raw leeks and freeze-dried leeks
On the surface of the “raw green onion” protected by NanoSuit solution and observed with high resolution by FE-SEM, a uniform sized fibrous hyperfine structure can be seen. On the other hand, in the “freeze-dried green onion” that was adjusted in the same way, the fine structure on the surface was broken and many liquid substances were observed. It was suggested that such a difference in fine structure may be the cause of the crispness of raw foods or the stickiness of freeze-dried foods.