INTERPRETAÇÃO DE CORTES
Image no. 1 shows the “traditional” way of cutting a tomato – in cross-sections along the stem of the tomato.
Do other cutting methods also provide easily identifiable images? Anyone who knows a tomato well will be able to imagine how the other slices were cut.
Image no. 2 is of a slice sectioned longitudinally.
Do other cutting methods also provide easily identifiable images? Anyone who knows a tomato well will be able to imagine how the other slices were cut.
Image no. 2 is of a slice sectioned longitudinally.
Image no. 3 is of an oblique section, made close to the surface of a tomato.
The same happens with cells, tissues and organs. Many organs had to be subjected to numerous sectionings and in various positions, in order to deduce their organization.
To facilitate the understanding of histological sections, in the following chapters we will analyze how some three-dimensional structures are seen when sectioned and observed under a light microscope