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Streptococcus Thermophilus Sem Lactic Acid Bacterium Featured Print

Streptococcus Thermophilus Sem Lactic Acid Bacterium

Streptococcus Thermophilus is a Lactic Acid Bacterium which Together with Lactobacillus Bulgaricus Forms Yogurt out of Milk that had been Heated to 85 Degrees C or more and Cooled to about 40 C. both Kinds of Bacteria Metabolize Milk Sugar Lactose and Produce Lactic Acid which Acidifies the Milk and Thus Coagulates It. Streptococci Usually Grow in Long Chains as those Shown in this Enhanced Sem Micrograph. Image Width 8.5 Micrometers. Sem Milk Streptococcus Thermophilus Food Industry

© Custom Medical Stock Photo

Centrifuged Blood and Uncentrifuged Blood Comparison Featured Print

Centrifuged Blood and Uncentrifuged Blood Comparison

Comparison of centrifuged and non centrifuged blood. The tube on the right is whole uncentrifuged blood with a layer or plug of lubricating gel.On the left is a centrifuged blood sample. Three layers are visible. They layers are as indicated. On the bottom is the solid components of blood in a clot. The clot is made up of red blood cells, fibrin, platelets and associated components of blood. The middle layer is the gel that was at the bottom now displaced. The top layer is the serum part of the blood

© 3660 Group Inc

Bacteriophage T7 Electron Micrographtail Featured Print

Bacteriophage T7 Electron Micrographtail

An electron micrograph of the tail of a t7 bacteriophage, imaged at high resolution. This image was computer-processed using correlation averaging methods. In this method, multiple images are combined mathemat- ically with computers, creating a composite photo which is more accurate than any one photo. The 6 protruding fibrous proteins are responsible for recognizing vul- nerable sites on host cells, thus beginning the infection process. Bacteriophage t7 electron micrographtail

© CMSP/NIH