Transcript Chicken Wing Dissection

Chicken Wing Dissection
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Work as a team! Research, Photograph,
Dissect, Produce the Power Point.
Everyone is to be busy!
Do not plan on washing your hands until the
end of the dissection has been announced by
the instructor.
Red words are requirements. Replace with your own info.
Do not change backgrounds or font styles.
(Leave the black letters on slide)
Chicken Wing Dissection
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Group Number
(green words= suggestions)
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Certain principles of muscle function help us to understand bone-muscle
relationships. First, skeletal muscle contracts only if it is stimulated by the
nervous system. Second, skeletal muscles usually produce movements by
pulling on bones across joints. The bones serve as levers and the joints serve
as fulcrums. Third, muscles usually lie next to the bones they move. And, finally,
muscles usually act in groups.
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There is a lab book version of this exercise at:
http://www.pghs.org/science/rubin/anatomy/chicken%20wing%20dissection.htm
Materials
• Gather Dissection Material
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Tray
Dissection Kit
Chicken Wing
Gloves
– Add pictures
Procedure Step 1
• Carefully extend the wing to find out how many major
parts it has.
• Include a photo of the external structure.
Label: upper arm, elbow, lower arm, and hand.
(wing tip).
hand
Bad Picture! This is a
picture of his hand, not the chicken
wing.
Good Labels!!
Procedure Step 2
Use scissors to cut the skin as shown .
Try not to cut through the muscles located beneath the
skin
Procedure Step 3
Remove as much skin from the thickest
part of the wing as possible, exposing
the underlying muscle
Observe the muscle. The muscles are
bundles of pale pink tissue that
surround the bone.
• Include Photo with labels!!!
Procedure Step 4
– Find and photograph the two groups of
muscles in the upper arm. (you know these
names!! Label them!!)
– Hold the arm down at the shoulder, and
alternately pull on each muscle group.
– Observe what happens. Record(photo!).
Procedure Step 5
• Photograph the two groups of muscles in the lower
arm (you know these names! Label them!).
• Hold the arm down at the elbow and alternately pull
on each muscle group. Illustrate what happens.
Procedure Step 6
• Photograph any yellow tissue found in small clumps
on the inside of the skin. This is a type of connective
tissue called fat. Label the fat
Procedure step 7
• Remove any remaining skin from the
elbow joint.
• Locate,photograph and label a tendon.
Tendons are shiny white tissues at the
ends of the muscles that attach muscles
to bones.
Procedure step 8
• Locate, photograph and label a
ligament. Ligaments are shiny white
tissue at the ends of bone.
Procedure step 9
• Locate, photograph and label cartilage.
Cartilage is the slippery shiny white
tissue at the ends of bone.
Procedure step 10
• Once you have identified the following
parts: skin, muscle, tendon, ligament,
cartilage and bone, call your instructor
over for a group oral quiz.
Procedure step 11
Clean UP!!!
• Throw away all chicken wing parts into
the designated garbage can.
• Put dissection tools into beaker of
soapy water. Stack tray next to beaker.
Wash your hands thoroughly with
soap and water.
Questions: (hint
hint!write them in your
notebook!!!)
1.
What function is performed by ligaments?_________________________________________
What is the function of a tendon? ________________________________________________
2.
What is more proximal, the insertion or the origin for the attachment of the muscles in the chicken wing?
3.
What tissue is referred to when one speaks of the “meat” of the chicken?
4.
Name the two main types of movement that occur when a wing is raised and lowered in flight.
5. What bone in the wing is connected to the chicken’s body at the shoulder?
____________________
6.
Name the two bones found in the forearm of the wing. ________________ _____________________
7.
What type of joint connects the wing to the body? _______________________________________
8.
What type of joint moves the wing at the elbow?
9.
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The muscle you observed is classified as what type of muscle tissue? ____________________________
Credits
• Dissector:(only 1 student name per credit)
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