Examining Anhydrous Milk Fat (IMAGE)

DOE/Argonne National Laboratory

Examining Anhydrous Milk Fat

Caption

Researchers from the University of Guelph have visited the Advanced Photon Source at Argonne National Laboratory for the past three years to use the facility's bright X-rays to study the structure of edible fats, present in foods like oils, milk fat, cheese and much more. In this photo, Braulio Macias Rodriguez, a University of Guelph graduate student, left, and Fernanda Peyronel, research associate, examine a sample of anhydrous milk fat at beamline 9ID-D, the ultra-small angle scattering facility.

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Argonne National Laboratory

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