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Staining Kit FH: Trichrome Staining after CHARVAT

The staining kit LH: Trichrome staining according to CHARVAT is mainly used in food histology. It is used to detect reprocessed scalded sausage by staining smoked tissue (red-orange) and differentiating fresh tissue (gray-green). This kit is particularly suitable for food monitoring and quality standard compliance.

Chemically, the staining kit consists of Weigert stock solutions A and B, acid fuchsin-erythrosine solution, phosphotungstic acid - orange G (C), light green and acetic acid. When used, the staining agents bind to different tissue types and produce characteristic colors that allow differentiation.

The mode of action is based on the specific binding of the staining agents to certain tissue types. For example, acid fuchsin erythrosine binds specifically to smoked tissue and produces a red-orange color, while light green stains fresh tissue gray-green.

This staining kit thus enables the differentiation and analysis of various tissue types in food samples. It supports quality control and monitoring in the food industry and helps to ensure food safety.

Article no.: 14628

Food sample staining

  •   Container size and order number Net price Amount
    Staining Kit FH: Trichrome Staining after CHARVAT - 100 ml
    Order number: 14628.00100
    39,17 €
    Staining Kit FH: Trichrome Staining after CHARVAT - 250 ml
    Order number: 14628.00250
    101,57 €
    Staining Kit FH: Trichrome Staining after CHARVAT - 500 ml
    Order number: 14628.00500
    203,76 €
    Staining Kit FH: Trichrome Staining after CHARVAT - 1.000 ml
    Order number: 14628.01000
    395,66 €

Important Information

UN-Nummer: siehe Einzelprodukte

Lagerung: siehe Einzelprodukte

product information

Components of this kit:
• WEIGERT stock solution A, Artikel-Nr.:10225A
• WEIGERT stock solution B, Artikel-Nr.:10225B
• Acid Fuchsine - Erythrosine Solution, Artikel-Nr.:14526
• Phosphortungstic Acid - Orange G (C), Artikel-Nr.:13590
• Light Green 0.5 % , Artikel-Nr.:14532
• Acetic acid 1 %, Artikel-Nr.:10180

colouring protocol

Technical informations

specifications

Instructions / Protocol / Recommendations

Verwendung:

The staining kit LH: Trichrome staining according to CHARVAT is used for in vitro diagnostics of food samples, especially meat products. The main application is to distinguish between reprocessed cooked sausage and fresh tissue. Trichrome staining allows high contrast visualization of smoked tissue (red-orange) and differentiation of fresh tissue (gray-green) to identify possible changes due to reprocessing or unlawful use of meat compositions.

Prinzip:

Charvat trichrome staining is a histological staining method used in in vitro diagnostics for the examination of tissue and cell structures. In this process, the various components of the staining set bind to different tissue types and cell structures, enabling differentiated coloring and contrasting. Weigert stock solution A and B stain the cell nucleus, acid fuchsin-erythrosine solution binds to muscle fibers and cytoplasm, phosphotungstic acid orange G (C) stains connective tissue, and light green 0.5% gives collagen fibers a green coloring. Acetic acid 1%ig is used to differentiate colors to clearly delineate structures. This enables precise analysis of tissue samples, such as in the examination of meat products and histological food tests.

Verfahren:

Charvat trichrome staining is a histological staining method used in in vitro diagnostics for the examination of tissue and cell structures. In this process, the various components of the staining set bind to different tissue types and cell structures, enabling differentiated coloring and contrasting. Weigert stock solution A and B stain the cell nucleus, acid fuchsin-erythrosine solution binds to muscle fibers and cytoplasm, phosphotungstic acid orange G (C) stains connective tissue, and light green 0.5% gives collagen fibers a green coloring. Acetic acid 1%ig is used to differentiate colors to clearly delineate structures. This enables precise analysis of tissue samples, such as in the examination of meat products and histological food tests.

Hazard and safety instructions