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Atomic force microscopy (AFM)


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#1 SaRaRa

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Posted 13 July 2009 - 01:37 PM

The atomic force microscope (AFM) or scanning force microscope (SFM) is a very high-resolution type of scanning probe microscopy, with demonstrated resolution of fractions of a nanometer, more than 1000 times better than the optical diffraction limit. The AFM is one of the foremost tools for imaging, measuring and manipulating matter at the nanoscale. The information is gathered by "feeling" the surface with a mechanical probe. Piezoelectric* elements that facilitate tiny but accurate and precise movements on (electronic) command enable the very precise scanning. In the future, in-situ AFM may become increasingly important for the food, manufacturing, environmental and quality assurance industries.

*Piezoelectricity is the ability of some materials (notably crystals and certain ceramics, including bone) to generate an electric potential in response to applied mechanical stress. This may take the form of a separation of electric charge across the crystal lattice. If the material is not short-circuited, the applied charge induces a voltage across the material. The word is derived from the Greek piezo or piezein, which means to squeeze or press.



Something to read...

More about AFM.

AFM - Tutorial page

High speed AFM - Introduction

AFM in Food Reasearch

Application of AFM on rapid determination of microorganisms for food safety

Using AFM to explore food nanostructure

New techniques could help combat chocolate bloom

Nanorheological properties of casein



And something to see...

A nanoleap into the AFM

Visualization of an Atomic Force Microscope

Gerton Lab - Atomic force microscopy

Dr. Jason Hafner explains the AFM

Wii Teach You AFM

Key features of the XE-Bio AFM

#2 Hongyun

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Posted 14 July 2009 - 03:12 PM

ohh.. interesting technology. But I doubt the Food Industry will require such sophisticated instrument at the moment. Everything needs to be cheap and affordable.

Having an instrument like this in a QC lab will definitely jerk up the selling price of the food product.

Perhaps more suited for R&D stage.



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