Sökning: "light microscopy"
Visar resultat 21 - 25 av 451 avhandlingar innehållade orden light microscopy.
21. Imaging of nucleocytoplasmic transcription factor dynamics in yeast
Sammanfattning : Fluorescence microscopy has proven to be an invaluable tool in identifying and understanding cell signalling, intracellular spatial and temporal dynamics, and cell-to-cell variability. This thesis focuses on imaging of nucleocytoplasmic transcription factor dynamics at the single cell level in yeast. LÄS MER
22. Spectral Image Processing with Applications in Biotechnology and Pathology
Sammanfattning : Color theory was first formalized in the seventeenth century by Isaac Newton just a couple of decades after the first microscope was built. But it was not until the twentieth century that technological advances led to the integration of color theory, optical spectroscopy and light microscopy through spectral image processing. LÄS MER
23. The Palaeopathology of Kirchberg : Evidence of Deficiency, Inflammatory and Tumorous Disease in a Medieval Rural Population in Hessia, Germany
Sammanfattning : This study investigates the interaction of disease processes, disease and environment, female and male health as well as health and ageing in a medieval rural village population. For this purpose multiple skeletal indicators of health have been studied, including deficiency, inflammatory, infectious and tumorous disease. LÄS MER
24. Quantitative chemical imaging to study content release from single nanovesicles
Sammanfattning : Cellular communication is vital for the survival of multicellular organisms. This process often relies on a highly regulated mechanism called exocytosis, which involves the release of chemical signals. During exocytosis, vesicles can fully or partially release their contents. LÄS MER
25. Foam Formation and Starch Gelatinization with Alpha-Crystalline Emulsifiers
Sammanfattning : In the baking industry, emulsifiers in the alpha-gel state are used for foam formation. This thesis focuses on some parts of the effects of the emulsifier: how the foam formation and foam stability are influenced by the physical state of the emulsifier, how emulsifiers change the gelatinization and gel formation of starch, and the impact that these factors may have in a true product such as a sponge cake. LÄS MER