Hong Sungwook, Park Jae-Hee, Park Ju-Hee, Oh Han-Byeol, Choi Eun-Ju, Cho Il-Han, Mok Yoon-Jung
Graduate School of Forensic Science, Soonchunhyang University, Asan, Korea.
National Police Agency, Seoul, Korea.
J Forensic Sci. 2019 Jul;64(4):1040-1047. doi: 10.1111/1556-4029.13960. Epub 2018 Nov 16.
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.
已经通过10种方法研究了从食物（橘子、鸡蛋、香蕉、苹果、土豆、胡萝卜、茄子、洋葱、甜椒和番茄）表面显现潜在指印的方法，这些方法包括粉末法、小颗粒试剂法和氰基丙烯酸酯熏显法。在指印沉积之前，将食物储存在两种条件下（室温与冰箱），并在指印显现之前分别陈化2、24、48和72小时。在本研究使用的大多数食物表面上，相对湿度为80%的氰基丙烯酸酯熏显法优于粉末法或小颗粒试剂法。指印的质量因指印沉积之前的储存条件（在冰箱中或在环境温度下）以及自指印沉积以来经过的时间而异。然而，指印沉积之前的储存条件和自指印沉积以来经过的时间与指印质量之间未显示出任何相关性。
