Sökning: "bright field microscopy"
Visar resultat 1 - 5 av 6 uppsatser innehållade orden bright field microscopy.
1. Virtual H&E Staining Using PLS Microscopy and Neural Networks
Master-uppsats, Lunds universitet/Matematik LTHSammanfattning : Histopathological examination, crucial in diagnosing diseases such as cancer, traditionally relies on time- and resource-consuming, poorly standardized chemical staining for tissue visualization. This thesis presents a novel digital alternative using generative neural networks and a point light source (PLS) microscope to transform unstained skin tissue images into their stained counterparts. LÄS MER
2. Contrastive Multimodal Image Representations for Deformable Image Registration
Master-uppsats, Uppsala universitet/Institutionen för informationsteknologiSammanfattning : Image registration is the process of finding correspondences between images of the same or of similar scenes. Multimodal image registration is the specific case where the images are captured with different imaging systems. LÄS MER
3. Mapping of Chromosome Dynamics over the Bacterial Cell Cycle
Uppsats för yrkesexamina på avancerad nivå, Uppsala universitet/Institutionen för cell- och molekylärbiologiSammanfattning : The replication of DNA, its compaction and segregation in dividingcells are challenges which all organisms are faced with. Ensuringthat these processes occur without error is essential for thesurvival of the organism. LÄS MER
4. Novel Hybrid Nanomaterials : Combining Mesoporous Magnesium Carbonate with Metal-Organic Frameworks
Uppsats för yrkesexamina på avancerad nivå, Uppsala universitet/Nanoteknologi och funktionella materialSammanfattning : Nanotechnology as a field has the potential to answer some of the major challenges that mankind faces in regards to environmental sustainability, energy generation and health care. Though, solutions to these concerns can not necessarily rely on our current knowhow. LÄS MER
5. Storage stability in a milk based UHT-beverage : effect of pH, carrageenan and storage time
Master-uppsats, SLU/Dept. of Food ScienceSammanfattning : The different characteristics of many food products, such as aroma and texture, changes during storage time and become undesirable. The reason is instabilities within the product which become prominent as the product ages. These changes in characteristics are quality losses caused by changes in the product’s intrinsic and extrinsic environment. LÄS MER