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Natto and tofu


Natto and tofu
copyright Toshie Yaguchi, Tomoko Ikeda, Sadahiko Okamura (Hitachi Instrument Engineering Co.,Ltd.)
Natto, fermented soybeans(Center) : Fat particles in a cell of a soy bean become a big fat drop for germ of natto and cohere around the cell. A protein body is destroyed, however protein inside is observed in a solid state in the cell.
At 49th photo contest hosted by the Japanese Society of Electron Microscopy in 1993.

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  • All information related to these photographers is based on the information when the photo was taken.
  • This work was presented at the "photo contest" hosted by the Japanese Society of Microscopy.
  • Reproduction or republication without permission prohibited.
  • "nanoart" is registered trademark of Hitachi High-Technologies Corporation in Japan.
  • Copyright and Link policy.
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