At 09:32 PM 10/23/01 -0400, Lee & Peggy Wenk wrote:
>Isn't histology great???? I bet, when you started
>in histology, that you never knew that one day,
>you were going to find out how your microwave
>at home cooks your casserole!!! (On the other
>hand, histotechs and pathologists are ALWAYS
>relating histology/pathology to food . . . nutmeg
>livers, sugar coated spleens, apple green birefringence,
>etc., etc. etc.)

Ham and uteruses... when I was a trainee in histology back in the middle
ages,  I couldn't eat ham for the longest time... it reminded me of the
hysterectomy cases we saw.  mmmm-mmmm good.  (gag)

Connie McManus


>
>Peggy A. Wenk, HTL(ASCP)SLS
>William Beaumont Hospital
>Royal Oak, MI 48073
>
>----- Original Message -----
>From: "kwalters" 
>To: "P. Emry" ; "HistoNet"
>
>Sent: Tuesday, October 23, 2001 6:15 PM
>Subject: RE: microwave/paraffin
>
>
>> >===== Original Message From "P. Emry"  =====
>> >I may be worrying for no good reason, but is it safe to microwave
>paraffin
>> >to melt it?  How long and in what kind of container?  Is there a chance
>of
>> >fire if over-heated?
>> >
>> >Thanks,
>> >
>> >Trisha
>>
>>
>> Dear Trisha,
>>
>> Paraffin is invisable to microwaves, so it won't melt in the microwave.
>> Neither will ice, if you want to amaze your friends...  It has something
>to do
>> with the crystaline structure, but then I'm no chemist...
>>
>> Kathy
>>
>> Kathy Walters                                //
>> Central Microscopy Research Facility        / /
>> 85 EMRB                                    / /\
>> University of Iowa                        / /\ \
>> Iowa City, Iowa 52242                    / /  \ \
>> Phone #:  (319) 335-8142                / /    \ \
>> Fax #:  (319) 384-4469                ______   ((0))
>> email: Katherine-Walters@uiowa.edu     |__|    / /
>>                                         ||    / /
>>                                      --------------
>>                                    ------------------
>>
>>
>>
>
>
>

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