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False-coloured scanning electron micrograph of the mouth parts of a salmon sea louse (Lepeophtheirus salmonis), a species of copepod that lives on salmon. This parasite affects both farmed and wild salmon, and has had a devastating economic impact on the salmon farming industry. X1000 magnification of image.

Salmon sea louse mouth, fish parasite

Maximum intensity projection of a salmon sea louse (Lepeophtheirus salmonis), a species of copepod that lives on salmon. This parasite affects both farmed and wild salmon, and has had a devastating economic impact on the salmon farming industry. Autofluorescence (green) from the specimen was imaged after fixation in 2.5% glutaraldehyde. Horizontal image width is 895 microns.

Salmon sea louse, fish parasite

Scanning electron micrograph of the surface of epidermal cells on the surface of a salmon embryo. The pattern seen here is formed from ridge-like folds of the plasma membrane (microplicae) which are thought to reduce friction. The larger pattern seen is formed from the shape of the skin cells. Horizontal image width is 50 microns.

Epidermal cell surface on a salmon embryo, SEM

Confocal micrograph of a transgenic zebrafish embryo. Some neurons in the brain are highlighted in green due to the presence of green fluorescent protein (GFP). GFP is expressed under the control of a specific promoter Dlx4/6. The DLX proteins are postulated to play a role in forebrain and facial development. Therefore, the GFP is only 'switched on' in developing neurons that require this gene. 



Neuronal processes have been labelled using an antibody for tubulin (red), which is important for microtubule formation. The image is a lateral (side) view of the embryo showing the head region. The large circular structure is the eye, showing the structure of the retina.

Lateral view of a zebrafish embryo

The scales on an embryonic zebrafish, an organism frequently used in genetic research.

Zebrafish scales

Confocal micrograph of a transverse section of the brain of a zebrafish embryo, at the level of the hindbrain. The brain section was stained using an antibody that marks a calcium binding protein (calretinin). The image shows a big reticulospinal neuron and its processes, surrounded by other smaller neurons. Reticulospinal neurons are specific neurons found in the brains of fish that are thought to be involved in coordinating swimming.

Reticulospinal neuron

English manuscript book of medicinal and culinary recipes owned by Grace Carteret, 1st Countess Granville (1654-1744), with ownership inscription on the inside front cover.

The volume is closely associated with the contemporary Ann Fanshawe recipe manuscript held by the Wellcome Library (MS.7113). The Carterets and Fanshawes were family friends, as Ann Fanshawe's memoirs (<a href="http://searcharchives.bl.uk/primo_library/libweb/action/display.do?tabs=detailsTab&ct=display&fn=search&doc=IAMS032-002093082&indx=1&recIds=IAMS032-002093082&recIdxs=0&elementId=0&renderMode=poppedOut&displayMode=full&frbrVersion=&dscnt=1&frbg=&scp.scps=scope%3A%28BL%29&tab=local&dstmp=1414597102823&srt=rank&mode=Basic&dum=true&vl(freeText0)=ann+fanshawe&vid=IAMS_VU2" rel="nofollow"> British Library Add MS 41161</a>) indicate. The families' relationship is reflected in overlaps in content between the recipes in the two volumes, notably the highly unusual early recipe for ice cream at MS.8903, f.9. This is closely related to the famous ice cream recipe at MS.7113, f.158r, and appears to date to before the first English printed ice cream recipe in Mrs. Mary Eale's Receipts (London 1718).

The recipes are undated but the majority are written in a single fair hand dating from the mid to late 17th century, with additional recipes added or inserted in a wide variety of hands dating to around the mid 18th century. There is a clue to dating in the record of butter salting days for June-November 1662 entered at ff.4-5. Given that part of the butter salting record is inserted into gaps in the fair hand recipe text, it seems likely that the former was added into the volume after or at the same time as the initial recipes were entered.

There is a list of apothecary's weights and measures on the inside front cover.

The recipes are arranged as follows:

In the original hand: 
Creams, syllabubs, cream cheeses, ff.5-19 
Preserves, dried fruits, syrups, ff.24-36 
Wines and ales, ff.37-41 
Fish, meat, poultry, game, ff.43-57 (including recipes in later hands at ff.55-57) 
Medicinal recipes, ff.58-69 (including recipes in later hands throughout) 
Pickles, ff.70-71

In mixed later hands: 
Medicinal recipes (interpersed with a few culinary recipes), ff.72-83 
Culinary recipes (interpersed with a few medicinal recipes), ff.84-106

The volume does not contain an integral index or contents list. We are grateful to Gwenneth Heyking of the Herb Society for transcribing the recipe titles as follows:

f.5	A Creame Sillibub 
f.5	To make Snow of Green Apples 
f.5	To Make a Foole 
f.6	Malbury A Sack Possett 
f.6	A Custard 
f.6	A Leamon Creame 
f.6	A White Wine Creame 
f.6	A Brown Bread Creame 
f.7	Blank 
f.8	Mrs Risden Harts Horne Jelley 
f.8	A Sillibub 
f.8	A Sillibub 
f.9	Calves foot Gelley 
f.9	The Ice Creame 
f.9	The Blanche Creame 
f.9	The Steeple Creame 
f.9	Butter-milk Curds 
f.9	The Quince Creame 
f.9	Almon Creame 
f.10	Mrs Fountain The Imperiall Creame 
f.10	A Creame Cheese to be made at the hottest time of the year to keep all the winter 
f.10	A Cream Cheese 
f.10	Mrs Fountaines Cheese Cakes 
f.10	The Froth Creame 
f.10	A Leamon Creame 
f.10	The Clouted Creame 
f.10	The Spanish Creame 
f.11	To make the Clodding Cream 
f.11	A Cold Posset 
f.11	A Sack Creame 
f.11	To Make Egge Creame 
f.11	To Make Fresh Cheese 
f.11	To Make Almon Butter Gelley 
f.11	To Make Almon Creame 
f.11	The Orrange Foole 
f.12	To Make Orrang Creame 
f.13	Mrs Egerton Almon Butter 
f.13	Very Good Cheese Cakes 
f.13	A Buttermilk Creame 
f.13	A Thick Creame Cheese 
f.13	An Almon Custard 
f.14	Almon Butter made with Milke 
f.14	A Creame Cheese 
f.14	A Codling Creame 
f.14	To Make a Posset without Milk 
f.14	Almon Butter Best Way 
f.15	Lady Jacob Cheese Cake 
f.15	To Make Leach 
f.15	A Pretty Dish of Creame 
f.15	A Lemon Sillibub 
f.15	The Cabbage Creame 
f.16	Mrs Malbery The Angelot Cheese 
f.16	A Creame Cheese 
f.16	A Cold Creame 
f.16	Almond Butter 
f.16	A Trifle 
f.16	Junkets 
f.16	Curds and Creame another way 
f.17	A Creame Cheese 
f.17	A Cheese 
f.17	The White Custard 
f.17	To Make Cheese Cakes without Curds 
f.17	To Make Fresh Cheese without Runnet 
f.17	A Creame Cheese 
f.18	A Creame Posset the best way 
f.18	A Whipt Sillibub 
f.18	The Cheife Leamon Cream 
f.19	Cleare Cakes of Orranges 
ff.20-23		Blank 
f.24	To dry Cherries 
f.24	To preserve Barberries 
f.24	To dry Barberries 
f.24	To Dry Aprecox 
f.24	To Candy any sorts of flowers for sallets 
f.24	To preserve the Morrella Cherrie 
f.25	The Flech of Aprecox 
f.25	The Flech of white Quinces 
f.25	To preserve the Kentish Cherrie in Gelley 
f.25	To Dry any fruit wihout etc 
f.26	To Candy Grapes or Gooseberris after you have preserved them 
f.26	To Make Suger Plates of any Cullor 
f.26	To make Jumballs or Cakes 
f.26	Orrange Waffers 
f.26	Apricock Past 
f.26	Past of Green Nectrines	 
f.26	To keep Fruit as Damsons and Grapes fresh till Xmas 
f.27	To Dry Damsons or any other plumbs to look as blew as from the tree 
f.28	Sweet water to burn 
f.28	Marmalet of Quince White 
f.28	Preserved Grapes 
f.28	To preserve Walnuts white 
f.28	To preserve Walnuts Black 
f.29	Clear Cakes of Quince 
f.29	To dry Black pear Plumbs 
f.29	Clear Cakes of Apricox 
f.30	Cleare Cakes of Rasberries 
f.30	Sirrup of Clove gilliflowers 
f.30	Sirrup of Corrall 
f.30	To make sirrup of Gilliflowers with Leamon 
f.31	An aproved Sirrup for the Spleen 
f.32	To make Sirrup of Elderberries 
f.32	Sirrup of Elder 
f.32	To make Sirup of Saffron 
f.32	Lady Scarbrough To preserve Grapes 
f.32	To Preserve Grapes 
f.32	A Sort of Rasbury Cakes 
f.32	To Dry Peaches 
f.33	To preserve Kentish or golden pippen 
f.33	To Make Fruit Biskit 
f.33	To Dry Plumbs 
f.33	Clear Cakes of Rasberries 
f.33	To Dry Apricox 
f.33	To Make Leamon or Cytorn [citron] Jelley 
f.33	Apricox Marmalet 
f.33	Kentish Chery Marmalet 
f.34	To dry Cherries 
f.34	To Preserve the Clear Plumb or any 
f.34	Red Quince Marmalet 
f.34	To preserve Quince whole red 
f.34	Orrange or Leamon Cakes 
f.34	Conserve of Red Roses 
f.35	To make white Quince Marmalet 
f.35	To preserve Green Apricox 
f.35	To preserve Rasberries 
f.35	To make Orrange Cakes 
f.35	To make Damson Biscuit 
f.35	To make Dutch Cakes 
f.36	Cleare Cakes of white Curran 
f.36	To make Orrange Cakes 
f.36	Cleare Cakes of white Pear-plumbs 
f.36	To preserve Goosberries Dryed 
f.36	To keepe Walnuts Fresh or moyst all Winter 
f.37	Leamon Ade to be drunk in Summer (margin: LC) 
f.37	Rasbury Wine 
f.37	Black Cherry Brandie 
f.37	Rasbery Brandie 
f.38	Rasberrie Wine 
f.38	To make Gilliflower Cowslip or Rasberrie Wine 
f.39	To preserve Cytorns [citrons] 
f.39	Cowslip Wine 
f.39	Apricock Wine 
f.40	A Raison Wine 
f.40	Leamon A[…] 
f.40	Cock Ale 
f.40	The White Mead 
f.40	Cowslip Wine 
f.41	To make a kind of Malt drink Cheshire way 
f.41	Cock Ale 
f.41	Another Cock Ale 
f.42 	Blank 
f.43	To make Elderberry Wine 
f.43	To make Quince Wine 
f.43	To Dress a Carp 
f.43	To Dresse Pike Tench or Carp 
f.44	To boyle a joale of Salmon 
f.44	To Stew a Carp 
f.44	To Collor Beefe 
f.45	To Collor Beefe 
f.46	To Collor Veile 
f.46	Hanged Beefe 
f.46	A Pig Pye 
f.46	Sassages 
f.46	Sassages another way 
f.46	Beefe Mamode 
f.47	Sassages another way 
f.47	A Good sauce for a Hare 
f.47	To Dresse a Pigg 
f.47	To Roast a Leg of Mutton to eat cold 
f.47	To Roast Oysters 
f.48	A Friggacie of Chickens Rabits or Pigions 
f.48	Scotch Collops 
f.48	To Roast a Shoulder of Mutton 
f.48	A Frigacie of Cold Roast Beefe 
f.48	Stewd Beefe 
f.49	To souce all kind of foule 
f.49	To Dresse a Loyne of Mutton 
f.49	An Ele Pye 
f.49	To Dry Neats Tongues 
f.49	To souce a Pigg 
f.49	A French Pottage 
f.49	A Goose to Eat Cold 
f.50	To Roast a Sholder of Mutton In Blood 
f.50	Beefe Alamode to eat Cold 
f.50	To Dresse a pike 
f.51	To Roast a Pike 
f.51	To Roast a Goose after the Cheshire way 
f.51	To Roast a Capon with Oystors 
f.51	The Kings Pease Pottage 
f.51	To Boyle a Carp 
f.51	To Boyle a Codds Head 
f.52	To Stew a Leg of Beefe 
f.52	To Make a Friggacie 
f.52	To Stew a Carp 
f.52	A Haggis Pudding 
f.52	How to Bake Venison or Beefe in potts to keep all the yeare 
f.52	To Boyle a Brest of Mutton 
f.53	To Boyle Mutton 
f.53	A Couple of Carps in Crafish 
f.53	How to Bake a Swan in a Pie 
f.53	To Bake a Rump of Beefe 
f.53	A Pudding of a Leg of Mutton 
f.54	To dress a Lambs head 
f.54	To Stew a Calves Head 
f.54	A Broth For a Consumption 
f.55	To Make Pole Bisket 
f.55	To dresse mushroome hot or a Friggasie of mushrooms 
f.55	To Fry Oysters 
f.56	To make Cheesecakes 
f.56	To make a Devonshire white Pot 
f.56	To stew Salary for boyld Fowls 
f.56	To make Apricock fritters 
f.57	To Dry Bacon or Beefe 
f.57	To make Gooseberry Vinegar 
f.57	To make a Trifle 
f.57	A Crust for fruit or sweet meat Tarts 
f.58	To make hair grow where it is bare 
f.58	Soveraigne Medicine for the shortness of Breath and purseness 
f.58	For A Consumption Cough 
f.58	Cynomon Water 
f.58	A Water to Clear a Sunburnd face 
f.58	To make Cherry water 
f.59	Milk-water against a Consumption 
f.59	Dyet Drink 
f.59	Good Whea to drink in the summer 
f.60	The Jesuits dropps 
f.60	The Virtues of the Jesuits drops 
f.60	The Virgins Milke 
f.60	Almony Milk to unstop the Liver or the Spline 
f.61	Spirit of Clary 
f.61	Orrange Water 
f.61	The small Sufitt Water 
f.61	Treacle Water 
f.62	Cynomon Water 
f.62	Spirit of Cytorns [citrons] 
f.62	Almon Milk 
f.62	Almon Milk a second way 
f.62	A precious Cordial to be made in May June etc 
f.63	Lemon Water 
f.63	A Sweet Water 
f.63	A Sweet Bag 
f.64	To perfume Gloves the Spanish way 
f.64	How to make poppy Water for a surfeit 
f.64	Spirit of Caster 
f.64	Simple Water of poppies 
f.64	Poppy Water 
f.65	The Imperiall Water 
f.65	To make Water of Rosasolis to be gatered in the month of June and July 
f.66	To make Peaches or apricox in brandy 
f.67	To pott Fowles in Jeley 
f.68 	Blank 
f.69	Violet Water 
f.70	To Picle Mushrroones 
f.70	To pickle Oysters 
f.70	To pickland Pursland Stalks 
f.70	To Pickle Barberries 
f.70	To make Leamon Sallet 
f.70	To Pickle Walnuts after the Indian way given by an Indin Marcham 
f.70	To Pickle Broome Budds 
f.71	To Pickle Ash Keyes 
f.71	To Pickle Turnips 
f.71	To Pickle Cucumbers Purslin etc 
f.71	To Pickle Heartichocks 
f.71	To Pickle Cucumbers 
f.71	To Pickle Mushroomes 
f.72	To make Almon Biskett 
f.72	To make Little plume Cakes 
f.72	A Esspetiall Medecine to cure all kind of Maladies and griefs 
f.73	An excellent Cordiall 
f.73	For the Wormes in Stomach or Belly 
f.73	For a bruise 
f.73	An approved medicine for a Canker 
f.73	To break the Stone 
f.73	For a Feaver, Wormes or any distemper at first 
f.73	A Drinck in a Feaver 
f.73	To cure a Feaver at three times Taking 
f.73	For the Dropsey 
f.73	To staunch bleeding at nose or wound 
f.73	For a paine in the head 
f.73	For a Loosenes 
f.73	For the Faling sickness 
f.73	For the same 
f.73	Another 
f.73	To make Sirrup of Ruberb 
f.73	How to make the black Plaister 
f.74	To make a Goosbery Tansie 
f.74	To make Orange Marmalade 
f.74	For a Dropsie or Raw Stomach 
f.74	A water for an Ague 
f.74	For a Flushing in the face after eating 
f.74	A water for an Ague 
f.74	A Medicine for the Chollick 
f.74	For an Itch 
f.74	For a Soare throat 
f.74	The Italian Plaister 
f.74	An Oyntment for a burn with Gunpowder 
f.74	The Golden Searcloth Excellent good for the Sciatica, Gout, Bruises, Stich in the back or sides and Strains 
f.75	To stay the bleeding of a wound 
f.75	For the Collick 
f.75	Lucatellus's Balsome 
f.75	There Vertues 
f.75	A Purge to Strengthen the liver and against the Dropsy 
f.75	The Leaden Plaister 
f.76	To preserve fruit all the yeare 
f.76	A walnutt water Excellent for many things 
f.76	For a palsy a good Oyntment 
f.76	A rare medicine for Chest wormes 
f.76	For the Stopping of the water 
f.76	Another for the Same 
f.76	Another 
f.76	For the Strangurie or bloody water 
f.76	Another 
f.76	For the Collick 
f.77	The Greene oyntment 
f.77	Doctor Stephens Water the same of Doctor Chamberlain with which he did much good and at his death 
f.77	The vertues of this Water 
f.77	A Water that healeth all manner of feavours att three times takeing 
f.77	An Excellent recept for a lin and webb in the Eye 
f.78	To make Swallow water 
f.78	The vertues 
f.78	To make Bacon, Westphalia fashion 
f.78	A Receipt for Plague Watter 
f.79	A List of the Herbs and other Ingredients for the Plauge watter [T]ribled 
f.80	A Certain Cure for a Sore Breast without Pain that Comes by Milk or Ague not by a Blow 
f.80	To Stew a Neck of Veall 
f.80	To Make a Frigasye 
f.80	How to make Scotch Collops 
f.80	How to Stew Tripes 
f.80	To make a very good pickle for Tongues or Hames of Bacon 
f.81	To preserve Oranges whole 
f.81	To Pickle Hames the Westphalia way 
f.81	Mrs […]s Surfit Water 
f.82	To make Orange Marmalade 
f.82	To picle Porke 
f.83	A Powder for Convulsions 
f.83	To Make Burbon Biskett 
f.84	To Pickle Mushrooms 
f.85	To make Oyle of Charity 
f.85	Lord Gower receate to make Elderbery wine 
f.85	To make a jam of Cherries 
f.86	To preserve Quinches in Syrrop of a pure Cullor 
f.86	To make Jelley of Pippins 
f.86	To preserve Whole Oranges 
f.87	To Dry Aprococks 
f.87	To make Pastatia Creame 
f.87	To Pickle Colleyflowers 
f.87	To make Browne Sawce for Severall sorts of meate as a brest of mutton Ducks Turkeys or what else you f.87	please 
f.88	To make Tongs 
f.88	The Oyster Loafe 
f.88	How to Coller Beefe 
f.88	To Green Fruit 
f.89	How to Coller Beef 
f.89	Goose Bery Wine 
f.89	To Stew a Carp 
f.90	To Make Good Cheescakes 
f.90	To Make Rare Fritters 
f.90	How to Dry Neats Tongues 
f.91	A Cake 
f.91	Scotch Collops 
f.91	To Make Rare Peaspottage 
f.91	To Do Fish after the Spannish Fashion to keep Good a Year 
f.92	A Rare Receipt to Make a Dish Pudding 
f.92	To Make Runnet 
f.92	The Best way of Making Angelotts 
f.92	To Stew a Calves head 
f.92	An Excellent Surfett Swatter 
f.93	For a Consumption 
f.93	Aquamirabilis 
f.93	Orange Water 
f.93	To Make Purfume to Burn 
f.93	For a Cough 
f.93	To Make a Spinage Tart 
f.93	To make a Custard 
f.93	To make a Tansey 
f.94	For Incompareable Ale 
f.94	For a Boyled Pudding 
f.94	Puffs 
f.94	To Make Bunns 
f.94	To Stew Chickins 
f.94	To Make Lemmon Creame 
f.95	To Make Sugar Cakes 
f.95	To Make Rice Puddings 
f.95	To Make Jumballs 
f.95	To make Almond Puddings to Bake 
f.95	To Make Lemmon Creame 
f.95	To Make Orange Marmalett 
f.95	To Make Yest to be not Bitter 
f.95	For the Meagrim Appoplexy Vertigo Coma 
f.95	To make Syrrup with opening Roots 
f.96	The Virtue of the Root of the Common Burdock 
f.96	To Cure a Burn and heal it without a Scar 
f.96	For any Bruise 
f.96	To Make Jelley for Carp Tench or any souced fish 
f.96	To Dress a Pike 
f.96	A Stomake Plaster for a Consumption 
f.96	To Pickle Walnutts 
f.97	A Jandes Drink 
f.97	Orange Cakes 
f.97	To make Quinch Jumballs 
f.97	To make Aprecock Jumballs 
f.97	To Make Fruit Wafers 
f.97	To Make Orange or Lemon Wafers 
f.98	To Preserve Cucumbers 
f.98	For Greening of Fruit 
f.98	To Make Read Marmalade in Jelley 
f.98	To Candy any tender fruit Raw as Currens or Cherries etc 
f.98	To Make Honnycombe Cakes of Sugar 
f.98	To make Sugar Wafers 
f.99	To Make Little Jumballs of Sugar 
f.99	To Make Marmalade of Orange so Esteemed in Court 
f.99	To Make Allmond Jumballs 
f.99	Past of Pear Plumbs 
f.99	Tart of White Pare Plumbs 
f.100	Clear Cakes of Quinches 
f.100	Clear Cakes of Goosberrys 
f.100	Cherry Past 
f.100	To Candy Angelico 
f.100	To Preserve Quinches in Syrrop of A pure Culler 
f.101	To pickle Piggons 
f.101	Beef Allamode 
f.101	A Dove Goos or Turkey 
f.102	To Make Almond Chees Cakes Lady Atkins way 
f.102	Lady Osborns Stich water 
f.102	To make a Creem Cheese 
f.102	To Make Cowslipe wine Mrs Herberts way 
f.102	To make mead Mrs Michels way 
f.103	To Make Blois bisket 
f.103	A Butter'd Bisket 
f.103	To Make Carraway Bunns 
f.104	To Drie Figgs 
f.104	To Make White Marmalade 
f.104	To make the Countess of Warwicks Biskets 
f.105	To make Almond Bisketts 
f.105	To Make White Quince Marmalade Mrs Te[v]ars Way 
f.106	To Stew pigeons Mrs Herberts way 
f.106	To Stew Rabits Mrs Herberts way 
f.106	To make Bath Biskets 
f.106	To make Mrs Rowleys wafers 
f.106	Miss C S [the recipe deals with cooking a hogs head and pickling it to keep a month]

1 volume The manuscript is a 4to volume (20 x 32 cm) comprising 107 folios.  The original page numbering runs from p.43-p.278, with 13 unnumbered pages at the back, several pages lacking (pp.77-78, 157-190, 213-214, 223, 277) and two consecutive pages numbered 227.

Manuscript recipe book of Grace Carteret, 1st Countess Granville (1654-1744)

Confocal micrograph of the brain of a transgenic zebrafish embryo. Some neurons express the green fluorescent protein (GFP) - shown in green under the control of a specific promotor. Tracts, axons and neuropils have been labeled using antibodies against tubulin (red) and synaptic vesicles (blue). 


In this example the brain has been dissected out, removing skin and eyes. The image is a dorsal (back) view of the brain.

Dorsal view of a zebrafish brain

False-colour transmission electron micrograph of a cross section through part of the liver from a Trout. Cells with nuclei (coloured yellow), mitochondria (coloured red) and the cytoplasm containing other organelles (coloured blue) are visible. The cell nucleus houses DNA packaged into chromosomes and its function is to maintain the integrity of this genetic material and to control other functions carried out by the cell. Mitochondria are the powerhouses of the cell that generate energy. The cytoplasm is a gel like fluid that contains all of the organelles in a cell found outside the nucleus. The liver is a vital organ and helps process digested food, detoxifies the blood, and stores iron, vitamins and other nutrients. Trout are mostly freshwater fish which are a food source that can be caught wild or farmed. There are many different species including Rainbow trout and Brown trout. Horizontal width of image is 30 micrometres.

Fish liver, TEM

Confocal micrograph of the anterior region of the developing zebrafish brain (consisting of the telencephalon, part of diencephalon and the optic tectum). Some of the neurons (shown in green) express the green fluorescent protein (GFP) under the control of specific gene expression. Axons, tracts and neuropils have been labeled using antibodies that mark tubulin (in red) and synaptic vesicles (in blue). Tubulin is important for microtubule formation and cell structure, whereas synaptic vesicles are important for neuronal signalling.

Anterior view of a zebrafish brain

Confocal micrograph of a transgenic zebrafish embryo at 24 hours post-fertilization, showing expression of the fusion protein PARD3_GFP. This means that whenever the pard3 gene is expressed green fluorescent protein (GFP) will be produced, allowing the researcher to visualise the location of this gene in development. 



In this image the embryo is viewed from the back (dorsally) sitting on top of a big yolk sac that provides nutrients for its development. GFP expression is seen in the surface of the neuroepithelium and thus highlights the ventricle of the brain, as well as in epithelial cells of the skin recovering the yolk.

Dorsal view of an early zebrafish embryo

Confocal micrograph of a cavefish (left) and a zebrafish (right) embryo viewed from the front showing the head.



Both embryos are stained with fluorescent antibodies; one targets a calcium binding protein (calretinin) shown in yellow and blue, the other marks a tight junction component (zona occludens 1) shown in pink.



Calretinin labels different cell types in the brain and sensory organs. Taste buds are labelled around the mouth in both embryos (yellow in the cave fish and blue in the zebrafish). Zona occludens 1 is used to reveal tissues with an epithelial organization, such as the ventricular surface in the brain in both fish. 



Researchers can learn a lot about development by comparing different organisms and the cavefish is often used in studying evolutionary development. Cavefish live in total darkness so adult cavefish are blind. The eyes develop during early embryonic stages but degenerate later on.

Frontal view of cavefish and zebrafish embryos

Confocal micrograph of a blind cavefish embryo at around five days post-fertilisation viewed from the side (lateral view). The cavefish Mexican tetra (Astyanax mexicanus) has a seeing and a blind form; the latter lives in dark environments, and relies on other senses. 



with an antibody that targets a calcium binding protein (calretinin) shown in green, which highlights different neuronal types and their processes in the nervous system. The blind cavefish has specially adapted traits that its sighted relation (dwelling near the surface) does not. These include a greater number of sensory receptors and taste buds along its body; these taste buds are also more efficient than the equivalent cells in the seeing cavefish. 


The eyes are still present at this stage of development but they will degenerate naturally during the lifetime of the fish as they live in a dark environment where eyes are redundant. Adult cavefish are blind.

2011 Wellcome Image Award winner. Wellcome Image Awards 2011.

Cavefish embryo

Black and white confocal micrograph of a cavefish embryo at around 5 days post-fertilization. The embryo has been stained with an antibody that marks a calcium binding protein (calretinin). This highlights different neuronal types and their processes in the nervous system. This staining also labels taste buds, which can be seen as dark black dots located around the mouth and running along the body. 



Cavefish live in dark caves and thus their natural habitat has no light. As a result adult cavefish are blind. Their eyes do develop and are still present at the embryonic stage shown in this image, but they will naturally degenerate during later stages. 



The same image has been reflected to create a symmetrical mirror image.

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Salmon sea louse mouth, fish parasite

Salmon sea louse, fish parasite

Epidermal cell surface on a salmon embryo, SEM

Lateral view of a zebrafish embryo

Zebrafish scales

Reticulospinal neuron

Manuscript recipe book of Grace Carteret, 1st Countess Granville (1654-1744)

Dorsal view of a zebrafish brain

Zebrafish scales

Fish liver, TEM

Epidermal cell surface on a salmon embryo, SEM

Anterior view of a zebrafish brain

Dorsal view of an early zebrafish embryo

Zebrafish scales

Frontal view of cavefish and zebrafish embryos

Cavefish embryo

Mirror symmetric image of cavefish embryo

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More filters

Active filters:

Salmon sea louse mouth, fish parasite

Salmon sea louse, fish parasite

Epidermal cell surface on a salmon embryo, SEM

Lateral view of a zebrafish embryo

Zebrafish scales

Reticulospinal neuron

Manuscript recipe book of Grace Carteret, 1st Countess Granville (1654-1744)

Dorsal view of a zebrafish brain

Zebrafish scales

Fish liver, TEM

Epidermal cell surface on a salmon embryo, SEM

Anterior view of a zebrafish brain

Dorsal view of an early zebrafish embryo

Zebrafish scales

Frontal view of cavefish and zebrafish embryos

Cavefish embryo

Mirror symmetric image of cavefish embryo

Stay in the know

Wellcome Collection

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