CSLM image

Figure C2.6.2. CSLM image of near hard-sphere silica particles of diameter d = 1050 nm witli a fluorescent core of diameter 400 nm, showing fee stacking (top), hep stacking (bottom middle) and amoriDhous areas (image size 16.3 pm X 16.3 pm, courtesy of Professor A van Blaaderen)...

Fig. 4.17 CSLM images (each side is 1,400 am) of a phase separating polystyrene polymers mixed with fluorescently labeled PMMA spheres exhibiting the typical spinodal structure. The images correspond to t = 3 s (left), 11s (middle) and 22 s (right) after homogenization. These images were kindly provided by D.G.A.L. Aarts, Oxford University, UK. See also the movies on http //www.njp.org.

Fig. 4.22 CSLM images taken after mixing colloids and polymer at four concentrations [102] at a colloid volume fraction of 2 vol%. Polymer concentrations were 1.2 g/L (region A), 1.7 g/L (region B), 2.1 g/L (region C) and 8.1 g/L (region D). The image size is 100 pm by 100 pm These picture were taken at f Ri 400tb. Reprinted from [102], copyright 2001, with permission from the American Physical Society...

Fig. 4.25 CSLM images from a mixture of ilumeseent silica spheres (R = 115mn) mixed with PDMS polymers (Rg = 23 nm) in eyelohexane. The images are mixtures with = 0.125, p = 1.23 (85 g/L PDMS) during gel life time, t = 230 s (a), 240 s (b), 250 s (c) and 260 s (d). The vertical bar corresponds to 50 pm. Picture reprinted from [108], copyright 1999, with permission from Elsevier...

Figure 3.9 CSLM images obtained in fluorescent mode using rhodamine B as fluorescent agent of 1 pm microcapsules. Obtained from a polymeric solution of 3% PSf in DMF and precipitated in water as nonsolvent. Cyclohexane was used as continuous phase.

Quantitative and qualitative information can be obtained from CSLM images. The results of CSLM analysis are z series or stacks of 2D images taken at a known z axis distance. Commercial software can be used to generate 3D reconstructions. There are several ways to visualize these 3D reconstructions two of the most common ones are the following ... 

The processing of the CSLM images included identifying the features to be analyzed and then segmenting and extracting the measurements of interest. The... 

Other authors [9-11] have calculated 3D parameters of the cake structure by Image structure analyzer (ISA 2). This software was particularly developed to quantify structural parameters from CSLM images [12] and has been used to measure (among others) porosity, biovolume, cake volume and average run length of the cake structure. 

Figure 4.2 CSLM image of a 0.8 m polycarbonate membrane fouled by (a) BSA-fluorescein conjugate, (b) Ovalbumin-Texas red conjugate. Green and red signals indicate the presence of BSA-fluorescein conjugate...

In addition, it is important to consider what kind of information can be obtained from CSLM images. Visualization of the membrane/cake/foulants can be obtained through 3D reconstructions performed with the available commercial software. The 3D reconstructions offer a view of a single field in the analyzed sample and therefore, unless the sample is very homogeneous, the 3D reconstructions should be considered to provide qualitative or local information. To obtain quantitative information statistically representative of the whole analyzed specimen, a suitable sampling design has to be performed. Besides, it should be considered that the kind of information obtained is very valuable mainly if it is processed using software that enables the characterization of 3D structures (pore connectivity, tortuosity, porosity). 

Figure 3 shows CSLM images of the micro structure of the five different gels used. Some physical data (WHC and gel hardness) have been listed as well. It is clearly seen in Fig. 3 that the openness of the gels decreases from gel 1 to gel 5. This is in good agreement with the results of the hardness and WHC measurements (Fig. 3). A gel with a more open structure is generally softer than a gel with a more compact structure [27]. Furthermore, a relatively weak gel with an open structure has a lower WHC [28].

Figure 3 Physical properties and CSLM images of the whey protein gels. (From Ref. [30]. Reprinted with permission from Weel et al, J. Agric. Food Chem. 50 5149-5155. Copyright 2002 American Chemical Society.)...

Figure 32.8 CSLM images om different depths of a ceUidose acetate membrane (a) z = 0 p-m, (b) Z = 4 p.m. Membrane sample was mounted in immersion oil during the imaging. (Adapted from Charcosset and Bemengo, 2000, with permission from Elsevier.)...

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