Believe it or not, mayonnaise makes a great control for Oil Red O.
Steve -----Original Message----- From: histonet-boun...@lists.utsouthwestern.edu [mailto:histonet-boun...@lists.utsouthwestern.edu] On Behalf Of Andrea Grantham Sent: Wednesday, October 06, 2010 3:42 PM Cc: histonet@lists.utsouthwestern.edu Subject: Re: [Histonet] Question about Oil Red O controls Komal, I don't know what kind of lab you are in, I'm in a core facility and I do histology on research projects. When I get an ORO this is what I do for a control: I get a piece of tissue like mouse kidney with some fat attached or maybe some muscle with fat and have it snap frozen. I have found that the frozen blocks stay good for a long time at -80ºC and so do the frozen sections on slides. I always cut a bunch of slides and store them and take one out when I have the stain ordered. Andi Andrea Grantham, HT (ASCP) Senior Research Specialist University of Arizona Cell Biology and Anatomy Histology Service Laboratory P.O.Box 245044 Tucson, AZ 85724 algra...@email.arizona.edu Tel: 520.626.4415 Fax: 520.626.2097 "happy slicing and dicing and may all your stains work perfectly" - Paula Sicurello P Please consider the environment before printing this email. On Oct 6, 2010, at 6:15 AM, Komal Gada wrote: > Hello Histonetters, > > I am trying to find a procedure for using butter and egg yolks as > controls for the Oil Red O stain (to show the fat). > > Does anyone have something they would be able to share with me? > > Thanks, > Komal > _______________________________________________ > Histonet mailing list > Histonet@lists.utsouthwestern.edu > http://lists.utsouthwestern.edu/mailman/listinfo/histonet > _______________________________________________ Histonet mailing list Histonet@lists.utsouthwestern.edu http://lists.utsouthwestern.edu/mailman/listinfo/histonet _______________________________________________ Histonet mailing list Histonet@lists.utsouthwestern.edu http://lists.utsouthwestern.edu/mailman/listinfo/histonet
