Examining Anhydrous Milk Fat (IMAGE) DOE/Argonne National Laboratory Caption Researchers from the University of Guelph have visited the Advanced Photon Source at Argonne National Laboratory for the past three years to use the facility's bright X-rays to study the structure of edible fats, present in foods like oils, milk fat, cheese and much more. In this photo, Braulio Macias Rodriguez, a University of Guelph graduate student, left, and Fernanda Peyronel, research associate, examine a sample of anhydrous milk fat at beamline 9ID-D, the ultra-small angle scattering facility. Credit Argonne National Laboratory Usage Restrictions None License Licensed content Disclaimer: AAAS and EurekAlert! are not responsible for the accuracy of news releases posted to EurekAlert! by contributing institutions or for the use of any information through the EurekAlert system.