Description
i will upload the worksheet that needs to be completed and will attach the photos of the dissection process. Please follow instructions according to worksheet and answer the questions with reference of the photos provided.
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Organization of a Chicken Wing
Objectives
By completion of this lab you will be able to…
• Describe the overall structure of an organism from skin down to bone
• Explain how the structure of organism contributes to how it functions properly
• Describe how the molecular structure of bone leads to its strength and flexibility
• Use comparative anatomy to identify and describe structures of the chicken’s wing
• Dissect out small structures from a specimen
While you might not be a chicken, you are organized in a very similar manner. Since we
share a common ancestor, we share numerous anatomical features. In turn, we can use the
comparative anatomy. As the name suggests, comparative anatomy compares the anatomy of
different species. We can then use the fact that chickens and humans are similar to infer
information. In other words, we can learn about human anatomy by studying chicken anatomy.
An organism is ultimately composed of multiple organ systems. In order to understand
this concept, you will perform a dissection on a chicken wing. Dissecting a chicken wing can
help you visualize the 3d nature of anatomy that may be missing from an online course. This is a
good point to mention the following statement:
DISSECTION ITSELF IS
NOT LEARNING!
OBSERVATION AND UNDERSTANDING IS!
This dissection involves dealing with relatively small structures that can easily be missed if you
dissect too quickly. In turn, this dissection should be performed slowly, and perform it twice.
You will need to procure the following supplies:
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Two chicken wings with skin and
bones
Kitchen knife, or steak knife with
smooth blade edge
Scissors (preferably the small ones
used for trimming eyebrows or nails)
Tweezers
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Gloves
Dining plate
Glass cup
Saran wrap, tin foil, or similar
Marker or similar
1 pint of white vinegar
Camera, smartphone, or similar
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The following will guide you along your dissection, please follow the directions below
carefully!
1. Have a printout of this packet in front of you. The chicken wing is raw meat, so it may
have hazardous pathogens living on it! It is important that you don’t track germs onto
your computer by using a digital version of this packet. Alternatively, have a roommate
or family member assist you with a digital version of the lab.
2. Procure the supplies above. Put gloves on and place one chicken wing onto a dining
plate.
3. Rotate the chicken wing until you find a spot on the chicken wing that has bumps where
feathers used to be (“goosebumps”). Depending on how the wing was butchered this
could be anywhere, or maybe only in a small spot. Stop here and answer the question
below:
4. Feathers and reptilian scales are thought to be homologous to hair in mammals (our
common ancestor between reptiles/bird and mammals had something resembling these
structures). With that in mind, what protein do you think makes up feathers?
5. Using tweezers (not fingers), grab a small piece of the skin and pull up with a significant
amount of force. As the skin is pulled up use a knife to make a small incision ONLY
through the skin and hypodermis. Since the wing is light, you may have to apply
downward pressure with the flat portion of the knife. Make sure as you are cutting that
any fingers stay out of the way of the blade.
6. Slowly make your initial incision larger and larger while still pulling up on the skin with
tweezers. As you do this you will notice the fascia of the chicken which will look like
thin, white webbing. If you see fat, you are cutting too superficially. If you are cutting
into muscle, you are too deep. Stop here and answer the question below:
7. Of the 4 major tissue types, fascia is composed of which one? What fiber predominantly
make up the webbing you are seeing?
8. Keep removing skin as in step 6 until you have removed a large chunk and exposed the
underlying muscle. Use this time to observe the fascia as you continue to pull and cut
skin. Stop and answer the following question before moving on.
9. Look at the underside of this chicken’s skin, what specific tissue type is found on the
underside? Is this the same or different from human integument?
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10. Surrounding the muscle you will find a shiny tissue that consists of both the deep fascia
and the epimysium. Cut through this tissue, the muscle will likely become dull and
grainy after doing so.
11. Find a smaller muscle and attempt to trace it back to the bone. Attached to the bone you
will find a silvery piece of tissue called a tendon. Alternatively, pull on a small muscle to
remove it from bone, the tendon will still be attached to muscle and will be a thin
(~3mm) piece of tissue. Stop here and answer the following question.
12. What specific tissue type makes up a tendon?
13. Using scissors, start removing large pieces of muscle to expose the bone. As you do this,
you may notice blood. Stop and answer the following question.
14. Arteries and veins are found close to muscles because they bring in what gas, and remove
what gas? These gasses are related to what cellular process?
15. Once you are done removing all the muscles you should be left with bones, however,
they will not disarticulate (separate) without work. Holding them together are
ligaments. Stop and answer the question below.
16. From what you have learned this far into this dissection, what do you think is the major
difference between a tendon and a ligament? Considering their strength, what connective
tissue do you think makes up a ligament?
17. Using scissors cut ligaments to disarticulate the bones
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18. Feel the spots that were articulating with other bones. Describe the texture of this tissue.
What kind of cartilage do you think makes up these articular facets?
19. Take a piece of paper and write your name and the date on it. Take picture of your
dissection with this paper next to it.
20. Take the smallest long bone and place it in a cup. Fill the cup with just enough white
vinegar to submerge the bone.
21. Place some saran wrap on top of the beaker and write “Chicken Bone, DO NOT EAT” on
top.
22. Place the cup somewhere where it will not be disturbed (e.g., a countertop)
23. Repeat steps 1-19. Keep the same bone but this time wrap it with saran wrap and place it
on top of your beaker. Do not submerge it in vinegar. Write “Chicken Bone, DO NOT
EAT” on the saranwrap.
24. You will keep these chicken bones for the next few days (approx. 72 hours). You may
have to replace the vinegar at 36 hours in. Answer the application questions below after
72 hours is up. At that point in time, take a piece of paper and write your name and the
date on it. Take picture of the bone that was in vinegar.
25. Answer the questions in the review section below before disposing of your dissection
materials. After that, cleanup by doing the following:
a. Throw away any left-over bones and other tissues in the trash. If the gloves are
disposable dispose of them. If not, clean them as below.
b. Wash all dissecting materials (e.g., tweezers, knife, plate, etc.) in warm water and
dish soap. Make sure to give these items some time to soak in the dish soap to kill
any bacteria. Dry any metal items immediately after to ensure they do not rust.
c. Wash your hands
d. After 72 hours and completing the rest of the questions in this packet…
i. Throw the chicken bones and saran wrap in the trash
ii. Wash the cup with dish soap and warm water
iii. Wash your hands
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Review Questions:
1. The bones that make up a chicken wing and the human upper limb. Below is chicken
wing with labeled bones. Label the humerus, radius, and ulna on the human skeleton.
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2. Just like bones, muscles are similar between humans and chickens. Identify the biceps
brachii (“bicep”) and triceps brachii (“tricep”) on the human diagram below.
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Public Domain (Creative Commons Universal Public Domain)
BodyParts3D/Anatomography. Creative Commons Attribution 2.1 Japan
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3. What is the name of the substance that gives bones its strength?
4. What protein fiber is flexible and makes up a major portion of bone?
5. Use this spot to include pictures of your two dissected chicken wings from step 19.
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Application Questions:
1. Place the following layers in order from most superficial (1) to deep (6).
______:Deep Fascia
______:Epidermis
______:Dermis
______:Superficial fascia
______:Bone
______:Muscle
2. Remove the chicken bone from the cup. What has happened to the strength of the bone
after letting it sit in vinegar for 72 hours? Of the two substances you identified in review
questions 2 and 3, which do you think dissolved in the vinegar? What substance is left
over then?
3. What does the above tell you about how the bone needs to balance and role of these two
substances?
4. Teeth are also composed of the substance you identified in review question 2. What do
acidic substances such as sodas do to your teeth then?
5. Use this spot to include a picture of the bone that was dissolved in vinegar from step 24.
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Human Spinal Cord Dissection
In the previous weeks you learned about the spinal cord from images and models. In this
exercise you will have the chance to view a dissection of the human spinal cord. This will be an
opportunity to review major structures related to the spinal cord.
The following will guide you along your dissection, please follow the directions below carefully!
1. What covers the spinal cord?
2. What is denticulate ligament?
3. What is the conical shaped ending of the spinal cord called?
4. What is the filum terminale? What does it attach to?
5. What are the two enlargements of the spinal cord? What plexi do they correspond to?
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Human Brain Dissection
In this dissection you will view a dissection of the fixed, human brain. To start, begin the video
here. As you watch the dissection, answer the following questions.
1. What structure connects the two hemispheres? What type of fibers (white or grey)
compose this structure?
2. The cerebellum is embryologically part of what brain stem structure?
3. What structure separates the parietal and occipital lobes?
4. What “lobe” spans the frontal, parietal, and temporal lobes?
5. The third ventricle is surrounded on either side by what structure?
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Sheet Heart Dissection
Watch the sheep heart dissection videos. As you watch the videos, answer the following
questions:
1. The Right AV valve is also know as the what?
2. What are the string like structures attached to the valve called? What muscle are these
attached to?
3. What is the role of coronary sinus?
4. Which chamber of the heart has the strongest muscles?
5. The bicuspid valve is also known as the what?
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Sheep Kidney Dissection
Watch the sheep kidney dissection videos. As you watch the videos, answer the following
questions:
1. What is the name of the layer of protective tissue surrounding the kidney?
2. What region of the kidney has a “bumpy” texture?
3. Renal pyramids are separated by what structures?
4. Renal pyramids are also reffered to as…
5. The tip of a renal pyramid is called a…
6. Calyces are actually enlargements/modifications of what kidney structure?
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Lab 7: Cat Dissection
Objectives
By completion of this lab you will be able to…
• Identify major structures of the cat
• List the steps for dissecting a cat
Exercise 1: Virtual cat dissection
Visit the following virtual cat dissection websites. You can use as many or as few of
these resources as you wish. Once done complete the review questions.
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Anatomy Corner Virtual Cat Dissection
Mississippi Gulf Coast Virtual Cat Dissection
Kenyon College Cat Dissection Tutorial
Review Questions:
1. Identify each of the structures on the next pages. You can create a numbered list.
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