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