Development of Latent Fingermarks on Surfaces of Food‐A More Realistic Approach
Latent fingermark developing methods from food (mandarin, egg, banana, apple, potato, carrot, eggplant, onion, bell pepper, and tomato) surface has been studied by 10 methods, including powdering method, small particle reagent method, and cyanoacrylate fuming method. The foods were stored under two...
Saved in:
Published in | Journal of forensic sciences Vol. 64; no. 4; pp. 1040 - 1047 |
---|---|
Main Authors | , , , , , , |
Format | Journal Article |
Language | English |
Published |
United States
Wiley Subscription Services, Inc
01.07.2019
|
Subjects | |
Online Access | Get full text |
Cover
Loading…
Summary: | Latent fingermark developing methods from food (mandarin, egg, banana, apple, potato, carrot, eggplant, onion, bell pepper, and tomato) surface has been studied by 10 methods, including powdering method, small particle reagent method, and cyanoacrylate fuming method. The foods were stored under two conditions (room temperature and refrigerator) before fingermark deposition and aged for 2, 24, 48, and 72 h before fingermark development. In most of the food surfaces used in this study, cyanoacrylate fuming with 80% relative humidity was superior to the powder or small particle reagent methods. The quality of the fingermarks varied depending on the storage conditions before the fingermark deposition (in the refrigerator or at ambient temperature) and the time elapsed since the fingermark deposition. However, the storage conditions before the fingermark deposition and the time elapsed since the fingermark deposition did not show any correlation with the quality of the fingermark. |
---|---|
Bibliography: | ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 |
ISSN: | 0022-1198 1556-4029 |
DOI: | 10.1111/1556-4029.13960 |