Download UNIT 2 LAB 3 - CHICKEN WING DISSECTION (25

Name ___________________________________________
Period ______
Date ______________
UNIT 2 LAB 3 - CHICKEN WING DISSECTION (25 points)
PURPOSE: To understand how different forms of connective tissue (muscles, bones, cartilage, and tendons)
work together to produce and sustain movement, and to draw parallels to the structure and function of a human
limb.
Essential Question: How do muscles, bones, and tendons work together to produce movement?
Background Information: The human arm extends form the shoulder joint to the wrist. It has two main parts:
upper arm and forearm.
The upper arm is made of the long bone called humerus, and it fits into the depression in the shoulder
bone (scapula) forming a ball-and-socket joint. This allows the arm to move in circular motion. The forearm has
two main bones – radius and ulna (in line with the pinky finger). The ulna is fixed, but the radius can rotate over
the ulna.
The arm has numerous skeletal muscles that allow for voluntary movement. These muscles are
attached to the bones by means of touch connective tissue called tendons. When a muscle that connects two
bones contracts (gets shorter), it pulls the bones closer to each other. Skeletal muscles often work in pairs to
produce smooth, controlled movements. When one muscle in the pair contracts and bends a part of the body,
the other extends and straightens the other part.
In the chicken wing, the upper wing consists of the humerus and the lower wing is made of the radius
and ulna. These connect at the elbow joint. We will see how the muscle pair of biceps and triceps work
together. Look at https://kriegerscience.wordpress.com/2010/10/24/how-to-dissect-a-chicken-wing/ as well.
MATERIALS: Dissection tray and instruments, chicken wing, labcoat, gloves, goggles
PROCEDURE:
1. Obtain the chicken wing from your teacher.
2. Rinse the chicken wing under running water and thoroughly dry it with paper towels. Place the chicken
wing in a dissecting tray.
3. Examine the skin covering the chicken wing. What are some physical characteristics of it? (1 pt)
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4.
Remove the skin from the wing using the scissors. CAUTION: be careful when using
scissors. Carefully cut the skin along the entire length of the chicken wing. Try not to cut through the
muscles located below the skin. See if you can detect the difference between epidermis and dermis
5. Notice the yellowish tissue found in small clumps on the underside of the skin. This tissue is a type of
connective tissue called adipose.
6. Observe the muscles on the chicken wing. The muscles are covered with a layer of connective tissue
that give them a slick appearance. This connective tissue is dense fibrous (regular). The muscles
themselves are formed by bundles of pale pink tissue that surround the bone.
7. Observe the shiny white tissue, or tendons, at the ends of the muscles. These are also dense fibrous
(regular) connective tissue made thicker by the combined muscle cell coverings. Tendons attach
muscle to bones.
8. Notice the whitish tissue, or ligaments, between the bones. These are also dense fibrous (regular)
connective tissue. Ligaments hold bones together.
9. You can use the blunt forceps to gently find the various muscle groups and tendons. Find the two main
muscles that bend and straighten the elbow joint. One of these works like a flexor muscle and bends
the joint, and the other works as an extensor and straightens the joint. Hold the wing down at the
shoulder and pull on each muscle alternatively. Note down what happens (1 pt).
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10. Now look for the tendons. They are the shiny white tissues at the ends of the muscles that attach it to
the bone. Pull on a tendon and note down what happens (1 pt).
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11. Between the bones at the elbow joint, you will also see a tough shiny white material, which prevents the
bones from grinding against each other during movement. This is the cartilage.
12. Now move the wing again and observe how the various connective tissues work together (14 pts).
Type of Tissue
Description (color, texture, location)
Skin
Fat (under the skin)
Bicep brachii
Triceps
Tendon
Ligament
Cartilage
13. CAREFULLY use the bone cutter to cut through the wing joint. Use the scissor to snip away or scrape
away any muscle and tendon. Notice the slick white cartilage covering the ends of the bones. This is
hyaline cartilage connective tissue.
14. CAREFULLY use the bone cutter to cut through the middle of one of the bones. Use the dissecting
needle to scrape away some of the reddish material on the interior of the bone. This is the bone marrow
and some blood cells. This represents reticular c.t. and the blood is of course blood c.t. Additionally,
you are looking at compact bone c.t. surrounding the marrow cavity.
15. Once you have examined each tissue type thoroughly, wrap up all chicken pieces in the paper toweling
and throw all chicken material in the LAB WASTE trash and clean your tools by spraying them with the
cleaner and blotting them dry before you put them away. Spray, wipe and dry your lab area.
16. Wash your hands with soap and water.
Human Connection (5 pts): With your left hand grasp something with weight
such as a heavy textbook or pencil pouch and hold it at your side. Place your
right hand on your upper left arm so that you can feel your muscles move.
Slowly bend your left arm to raise the weight. Then slowly straighten your left
arm to lower it. Repeat this motion a few times until you can feel and see
what is happening.
1. What joint did you use to lift the weight?
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2.
Which muscle contracted and which one extended as you raised the
weight?
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3. What happened when you lowered the weight?
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4. Which bones in the arm moved? ______________________________________________________
5. Which did not move? _______________________________________________________________
______ Following proper dissection procedure (1pt)
______ Safe and proper handling of all tools and equipment (1pt)
______ Proper Clean Up including getting signature on equipment checklist (1pt)
Oral Quiz (10 points – separate from worksheet)
You will be asked to point out the following –
1. Epithelial tissue
2. Adipose tissue
3. Dense fibrous connective tissue covering muscles
4. Muscular tissue (skeletal)
5. Dense fibrous connective tissue (tendons)
6. Dense fibrous connective tissue (ligaments)
7. Hyaline cartilage
8. Reticular connective tissue
9. Blood connective tissue
10. Compact bone connective tissue
Score = ______/10