fig1
Figure 1. A: comparison of fat particles dispersed in aqueous solution (PBS) or Oil (Olive Oil) showing increased definition of particle boundary in lipophilic solutions; B: adipose particle measurements were obtained by imaging a minimum of 50 particles dispersed in oil with a ruler included in each photograph. Images were then processed with ImageJ to increase particle contrast and the maximum distance between the particle center and the edge was determined. PBS: phosphate-buffered saline
