Transcript Muscle Dissection Lab

Muscle Dissection Lab
Record the title above into your lab
notebooks
http://www.slideboom.com/presentations/501071/CHICKEN-LEG-DISSECTION
Prelab
Record into your lab the following learning goals
To practice dissection techniques (equipment/terminology) when completing
a comparative anatomy lab
To make inferences about homologous structures in the study of human
anatomy (to compare the chicken leg structure— muscles, bones, tendons,
ligaments and cartilage to what you have learned about the human skeletal
and muscle system)
To observe (see) and name the bones and muscles of the lower leg
To observe the origin and insertion of the lower leg muscles
To compare the movement of cold and warm muscles and to identify
opposing muscle groups
To see and review what the inside of a long bone looks like and to see the
bone marrow
Background:
Background:
Label your 3 sketches with the following:
A title for the image +1
(is it cardiac? Skeletal? Or Smooth?
Label the following structures on the
tissues- WHERE APPROPRIATE: +5
nuclei
cell
striations
cell membrane
intercalated discs
Unknown Identification- my signature +1
Prelab
Record into your lab the title “Background”
Sketch and label the structures below for a
chicken leg- leave room to the right of this
sketch to draw the human equivalent structures
Prelab
Prelab
Background- continued- review of terms
Tendon = what?
Ligaments = what?
Cartilage = what?
Dissecting a Chicken Leg
Group Instructions- Readers –read to your group
Procedure:
1. Remember that many animals have skeletal systems that are very similar to ours.
Our leg is very much like that of a chicken leg including:
• femur (thigh bone)
• knee (hinge joint)
• fibula and tibia (smaller bones of the shin)
• cartilage
• ligaments
These are all part of our skeletal system. Beyond that, we also have
similar muscle structure, tendons, fat, and skin. We will be exploring each of
these similar characteristics.
2. Place the chicken leg, skin side up, on the wax paper. Notice the
texture of the skin. Note the follicles where feathers grew.
3. Turn the chicken leg over. The part of the chicken we call the meat is
actually the muscle. Notice the yellow jelly-like substance which is fat.
Pull off some of the fat and observe the difference in the consistency of
muscle and fat.
Day 1 of Dissection
Part 1: Examine the chicken.
1. Draw a picture of it.
2. Look closely at the skin. Can you see where the
feathers once were? Circle evidence of this.
3. What function does the skin serve?
______________ _____________
________________ _______________
4. Remove the skin. The membrane that attaches
the skin to the muscles is called ____________.
Prelab
Procedure:
3. Locate the end of the bone that may be seen
at either end of the leg. The cartilage is the
white tissue that surrounds the end of the bone
to protect it. The purpose of the cartilage is to
keep bones from touching each other. It stops
the wearing down of bone that would occur
if the bones were in constant contact with each
other.
4. Return the chicken leg to the skin up position.
Pull the skin of the thigh back to show the
underside of the skin. Locate the blood vessels
of the skin.
5. Remove the remainder of the skin. Review
the other tissue that is now visible (fat, muscle,
cartilage, bone).
6. Pick up the leg and bend the joint. Notice it
is a hinge joint because it only moves in one
direction.
Part 2. Examine the skinless chicken.
A. Move the leg while the muscle is
still cold. You will move it again near
the end of the lab to see if there is a
difference in moving a cold muscle vs.
a warmer one. Is there a difference?
B. Which direction are the muscle
fibers?
C. Where do they start and end?
D. The start is called the ?
E. The ending point is called the ?
F. Using a dissecting probe, try to
separate the muscle groups. Then try
to separate out an individual muscle
fiber.
G. What are the names of the
muscles?
Procedure:
7. Using your blunt tools, carefully cut
away some of the muscle to expose
tendons (white areas of the muscle)
that connect the muscle to
the bone. Tendons are part of the
muscular system. Tendons are near the
ends of the bones. Ligaments are more
difficult to locate. Ligaments attach
the bones to other bones. Look around
the joint and try to locate ligaments.
Also expose the cartilage for viewing.
The cartilage surrounds the bone
where it would be touching another
bone. Cartilage is the protective
cushion between bones.
8. Carefully cut away the muscle, fat,
tendons, and practice identifying the
different parts of the muscular system.
Part 3. Remove the muscle bundles from the bone.
A. The connective tissue that attaches muscles to bone is
called _______________.
B. What is the name of the connective tissue that covers the
ends of the bone? ________________
C. After removing the muscles, you should see bones. Which
bones do you see? _____________ _______________
________________
D. Notice the hinge joint of the knee. Can you see the ball and
socket joint, as well? _______________
E. Break the long bone. Examine the inside of the bone. Do
you see the bone marrow? _________ Describe it
F. What other systems have you observed in this chicken leg
other than the skeletal system?
You should be able to name at LEAST two more systems with
examples of what you saw.
Reader- read out loud to your team
Procedure:
9. Carefully break the hinge joint. Notice both
parts of the hinge joint and how they fit together.
Note the amount of cartilage protecting each part
of the joint.
Important points to remember:
- cartilage is between bones
- ligaments hold bone to bone
- tendons hold muscle to bone
10. Carefully break the largest bone. Do not crush
the bone. Observe the red jelly-like tissue inside
the bone. Remember this is the bone marrow.
Marrow produces red blood cells and platelets
for use throughout our body. Red blood cells
carry food and oxygen to all cells in our body.
Platelets allow blood to clot rather than continue
free flowing. Poke the marrow with the point of
the scissors to show the consistency of the
marrow.
Read out loud to your team
Procedure:
11. The skeletal system holds muscles in place,
and in return the muscular system moves the
skeletal system. The skeletal system makes red
blood cells and platelets, and in return the
circulatory system feeds the cells of the skeletal
system. The skeletal system protects the lungs
with ribs and in exchange, the respiratory system
supplies oxygen to keep the cells of the skeletal
system alive. The skeletal system protects the
spinal column and brain, and in exchange, the
nervous system keeps the entire body running
correctly.
Because muscles are so important to any animal,
they are incredibly complex. They are efficient at
turning fuel into motion, they are long-lasting,
they are self-healing and they are able to grow
stronger with practice. They do everything from
allowing you to walk to keeping your blood
flowing!
Dissecting a Chicken Leg
Check for Understanding
Match the Vocabulary word to the correct definition:
_____ cartilage
A). Fibers that contract and relax to effect body movement
_____ ligament
B). An elastic tube through which blood circulates.
_____ tendon
C). A tough, semi-rigid, calcified part of the skeleton
_____ fat
D). connects two bones together.
E). protective covering
_____ skin
_____ muscle
F). It covers the surface of joints, allowing bones to slide over
one another, thus reducing friction and preventing damage.
Keeps bones from touching one another.
_____ blood vessel
G). connects muscle to bone
_____ bone
H). A point of connection between two movable parts
_____ joint
I). is important in energy metabolism, heat insulation and
cushioning. A yellow jelly-like substance.
Clean-up expectations:
Place the chicken in the bag provided
Rinse and spray with disinfectant the
dissection tray and other equipment
Clean lab area thoroughly
Wash hands THOROUGHLY using soap and
water
Dissecting a Chicken Leg
Additional Information and Resources:
Hyperlinks for Additional Information:
How to dissect a chicken leg
Four Types of Tissues
Video of a Chicken Leg Dissection