180 Chapter 14 Figure 3. A. Bunch of grapes, comparable to the alveolar structure with airways318and alveoli, fresh with a smooth surface (left) and after 3 weeks of dehydration to a 75% reduced weight/ volume (right). B. Cross section in a paraffin block and histologic slide of a fresh, fully extended grape (left) and in dehydrated state (right). Note that wrinkling of the surface is the way to cope with the reduced volume in the dehydrated state.
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