Asylum Research Cypher ES Atomic Force Microscope
Wenjun Wang
Hao Feng and Donghong Liu Laboratories
Funded by the University of Illinois
Pectin may be familiar as the type of sugar that gives jams and candies their pleasantly gelatinous texture. In the background of this image, you can see what pectin molecules, which are often derived from citrus fruits, look like up close. These molecules link together to form the structure that makes foods gel. These molecules can also be modified to give foods different properties.
