Staining Kit FH: Azan-Staining after HEIDENHAIN
The staining kit LH: Azane staining according to HEIDENHAIN is a variant of the classic AZAN staining, which is primarily used in food histology. This kit enables differentiated visualization of specific structures in food samples, which is essential for the analysis and quality assurance of meat products.
The special suitability of this staining kit is demonstrated by the precise differentiation of collagenous and reticular connective tissue, cell nuclei, muscle tissue, erythrocytes, glial fibrils and acidic mucosal substances. In particular, it enables effective identification and quantification of bone particles in meat products, a critical aspect of food quality and safety assessment.
The kit contains two main components: an aniline blue orange G stock solution and hydrochloric acid. These chemical components interact specifically with the structures to be stained. Aniline blue binds to collagenous and reticular connective tissue and acidic mucosal substances and stains them blue, while orange G stains nuclei, muscle tissue, erythrocytes and glial fibrils red to orange.
The principle of azane staining is based on the specific binding affinities of the dyes to the respective tissue components. Through this chemical binding, the tissue structures are made visible and can subsequently be analyzed microscopically.
The special suitability of this staining kit is demonstrated by the precise differentiation of collagenous and reticular connective tissue, cell nuclei, muscle tissue, erythrocytes, glial fibrils and acidic mucosal substances. In particular, it enables effective identification and quantification of bone particles in meat products, a critical aspect of food quality and safety assessment.
The kit contains two main components: an aniline blue orange G stock solution and hydrochloric acid. These chemical components interact specifically with the structures to be stained. Aniline blue binds to collagenous and reticular connective tissue and acidic mucosal substances and stains them blue, while orange G stains nuclei, muscle tissue, erythrocytes and glial fibrils red to orange.
The principle of azane staining is based on the specific binding affinities of the dyes to the respective tissue components. Through this chemical binding, the tissue structures are made visible and can subsequently be analyzed microscopically.
Article no.: 14592
Food sample staining
Important Information
UN-Nummer: siehe Einzelprodukte
Lagerung: siehe Einzelprodukte
product information
Components of this kit:
• Aniline Blue - Orange G - Stock Solution, Artikel-Nr.:14490
• Hydrochloric Acid 0.1 mol/l, Artikel-Nr.:12821