Chicken Tendon (d=65.3nm)
With a rich structure consisting of a large number of peaks, collagen is a nice low-q standard. Various sources of collagen are shown in the literature: rat tail, turkey and chicken At SAXSLAB we prefer chicken or turkey tendon, since the leftovers from preparing the sample can be enjoyed later in a different setting. The tendon should be fully hydrated or fully dried since the hydration level strongly affects the scattering pattern. Finally one should consider that this being biological material, the hydrated sample cannot be expected to stay fresh for more than 1-2 weeks. Please see our technical note and literature reference for further information on Chicken Tendon and SAXS.