PART I. Introduction | 11 | On Cutting Unprepared Vegetable Tissues | 12 | On Cutting Unprepared Animal Tissues | 13 | Preparation of Vegetable Tissues | 15 | Preparation of Animal Tissues | 16 | Special Methods of Hardening | 19 | Cutting Hardened Tissues by Hand | 19 | Microtome | 20 | Æther Microtome | 24 | Section-Knife | 24 | Imbedding in Paraffine for Microtome | 26 | Employment of Microtome | 29 | Staining Agents | 31 | Carmine Staining | 32 | Mounting Media | 36 | Mounting in Glycerine | 38 | Uses of Freezing Microtome | 42 | Employment of Freezing Microtome | 43 | Logwood Staining | 47 | Absolute Alcohol | 50 | Clove Oil | 51 | Canada Balsam | 51 | Mounting in Balsam | 53 | Finishing the Slide | 55 | PART II. Special Methods | 57 | Bone | 57 | Brain | 59 | Cartilage | 60 | Coffee Berry | 62 | Fat | 63 | Hair | 63 | Horn, etc. | 64 | Intestine | 64 | Liver | 65 | Lung | 65 | Muscle | 66 | Orange-peel | 67 | Ovary | 67 | Porcupine Quill | 67 | Potato | 67 | Rush | 68 | Skin | 68 | Spinal Cord | 69 | Sponge | 71 | Stomach | 71 | Tongue | 71 | Vegetable Ivory | |
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