| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 107012 | Science & Justice | 2013 | 6 Pages |
Abstract
The potential for enhancement and recovery of latent fingerprints on a variety of foodstuffs has been investigated. In general, black magnetic powder and black powder suspensions appear to be the most successful enhancement techniques with a high number of ridge detail-developed prints over a selected time scale. Banana, apple and tomato surfaces showed enhancement of latent prints but potato and egg surfaces proved to be less successful.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Sarah Ferguson, Lynsey Nicholson, Kevin Farrugia, David Bremner, Dennis Gentles,