Lessons In Chemistry For The Histology Lab And The Kitchen

Course overview

What does cheese have in common with tissue fixation? How can preparing a hardboiled egg teach us about properly processing a biopsy? How does the water temperature for brewing tea have anything to do with slide drying? The disciplines of cooking and histotechnology both rely on chemistry to acquire the correct end products. This presentation will be n enlightening lecture of seemingly different, yet similar disciplines. Fixation, tissue processing, and chemical grades are a sample of topics discussed.