Bubbles in sucrose. Differential interference contrast light micrograph of bubbles in a liquid form of the sugar sucrose. The sucrose has been heated and melted to form a viscous liquid. The compressing effect of the viscous liquid distorts the air bubbles,causing the coloured bands surrounding the bubbles. Magnification: x25 when printed at 10 centimetres wide. | |
Licence : | Droits gérés |
Crédit: | Science Photo Library / Gaff, Karl |
Taille de l’image : | 6000 px × 4000 px |
Model Release : | Non requis |
Property Release : | Non requis |
Restrictions : | - |