THINKING ON DIFFERENT WAYS TO SECTION A SPECIMEN
Image 1 shows one “traditional” way of cutting a tomato – transversely, with regard the position of the stem.
Do other cutting methods also provide easily identifiable images?
Image 2 is of a tomato sectioned longitudinally.
Image 3 is of an oblique cut made at the surface of the tomato.
Many tissues and organs had to be sectioned at various positions to deduce the organization of their components.
To assist the understanding during the study of histological sections we will in the following pages observe how some examples of three-dimensional structures may be seen under a light microscope.