The skeletal system is made up of gristle and bone. Both bone and gristle are connective tissues. that is. they are composed of cells in a matrix with intracellular fibres. Just imagine connective tissue as a gelatin salad with grapes and coconut. The grapes would stand for cells. the gelatin the support stuff for matrix. and the pieces of coconut the intracellular fibres. By altering the sums of each ingredient and adding excess substances. we can bring forth a stuff that is really difficult like bone and can defy weight or softer like gristle which can be used as a buffering stuff.
In this exercising. we will analyze a fresh altogether poulet bone to analyze bone construction.
Note: To finish both experiments. you will necessitate two natural poulet castanetss. Each experiment requires a separate bone.
Fresh poulet leg bone
1. Carefully take the tegument and musculuss from the bone as you do this. observe the manner that musculuss are attached. .
2. Divide the bone lengthwise.
3. Analyze the bone and turn up the undermentioned constructions: a. Tendon – Examine the fond regard of the musculuss to cram. In most instances. the long ropelike fond regard is a sinew and is composed of dense regular connective tissue. b. Periosteum This thin membrane covers the exterior of the bone. c. Articular gristle Note this thin bed of gristle covering the epiphysis. d. Marrow pit This hollow pit in the shaft of the bone is lines with a thin membrane called the endosteum. e. Spongy bone This type of bone is located in the terminals or epiphyses of the bone and appears to be unfastened with little spiculums or bars. f. Compact bone Makes up the shaft or shaft of the bone.
1. How does spongy bone differ from compact bone? What differences did you see in the visual aspect of the spongy bone and pack bone? What colour was the spongy bone?
2. How does cartilage differ from bone? How did each one feel when pierced with the knife?
3. How did the periosteum and endosteum differ in thickness?
4. Be the bone marrow yellow. ruddy. green or blue?
5. What type of gristle makes up the articular gristle?
6. How did the articular gristle differ in visual aspect from the spongy bone?
7. What colour was the sinew? What substance gives it strength?
8. How did the altogether bone differ in visual aspect from the adust bone in the other experiment?
Note: Chicken may be contaminated with Salmonella. Wear gloves when possible during managing and wash custodies exhaustively at the decision of your work! !
Note: There are inquiries that will state me if you did the dissection as I asked. If you miss these inquiries. you will have no recognition for the dissection.