(BSC3-2) Three (BSC3-3) Four (BSC3-4) or Six (BSC3-6) channel
supported on removable insert with nylon net
- Submerged and interface modes
by adjusting fluid level
Temperature Controller (PTC03) with low noise performance
slice recording chamber is based on the BSC1 and BSC2 chambers
with both "interface" and "submerged" methods
of maintaining slices. Four or six separate chambers are machined
on one acrylic block for simultaneous perfusion with separate
solution lines. As with BSC1 and BSC2 the temperature is controlled
by a proportional heating unit, the PTC03.
The chamber is constructed from clear acrylic having a diameter
of 130mm, overall height is 70mm and the base plate is 130mm in
diameter. The slices rest on a nylon net held in place by a close
fitting removable insert. Pre-oxygenated medium enters the main
body of the chamber through a fine bore tube which spirals in
the heated distilled water in the lower part of the chamber and
enters the upper part of the chamber directly into the feed for
each of the six chambers. Depending on whether submerged
or interface type preparations are required, the height of the
perfusion fluid is adjusted at the exit well by means of a variable
angle stainless steel needle as with our MS-1 chambers. In the
case of interface preparations, the high oxygen tension is maintained
by bubbling a 95% oxygen, 5% carbon dioxide gas mixture
through a sintered bubbler located in the lower heated part of
the chamber. This moistened and warmed gas mixture enters
the upper part of the chamber via "port holes" and is
then deflected by a standard rectangular glass coverslip across
the centrally located slice preparation. The temperature
in the upper chamber is maintained by ensuring that the medium
and moistened gas mixture enter at the required temperature.
This is dependent on the temperature of the lower chamber body
which is warmed by a heating element controlled by the Proportional
Temperature Controller, PTC03.
download a flyer in PDF click here.
To download the instruction manual in PDF click here.