To all histonetters,
I need your expertise for the preparation of sausage multispecimen block for quality control in immunoshistochemistry lab. At first my pathologist wanted to try microarray but because of the cost he had decided to go for sausage instead. I would greatly appreciate any information regarding this matter starting with the procurement of the specimen, thickness for cutting (ideal, do you use a punch like for skin biopsy) and preparing the sausage (with or without wrapping , I've read that some people are using amnionic membrane), etc. Do you retrieve the specimen wanted directly from the paraffin block then gathering all the specimen needed into the same cassette , etc. As you can see I'm trying to get all the pertinent information before starting this project which will be very challenging into our institution. Thank you in advance for all the info you'll share Have a nice day ! _________________________________________________________________ Créez un personnage à votre image pour votre WL Messenger http://go.microsoft.com/?linkid=9656622_______________________________________________ Histonet mailing list Histonet@lists.utsouthwestern.edu http://lists.utsouthwestern.edu/mailman/listinfo/histonet
