Chicken Wing Anatomy
1. Study the diagram of a chicken wing. Use the diagram to help you locate certain muscular and skeletal structures.
2. Put on protective gloves if wanted. Thorough washing of hands, countertop and instruments have to bedone at the end to prevent salmonella contamination.
3. Your teacher will give you a chicken wing. Rinse it well with cool water,dry it with paper towels, and place it in a dissecting tray.
4. Examine the wing at the point where it was removed from the body. Depending on the way the wing is cut, you might see cartilage and bone marrow.
5. Carefully extend the wing to find out how many major parts it has.
6. Using the scissors, cut down the middle of the skin, starting at the top end of the upper wing. Try not to cut through the muscles below the skin. Do this by piercing the skin and then slipping the scissors between the skin layer and the muscle. Cut until you reach the shoulder joint. (See figure 1, Cut1.) Only cut through the skin. CAUTION: Cut away from your body and your classmates.
7. Cut down the sides of the skin to make a T-shaped cut. Start at the first cut and cut away from it in both directions. Peel the skin and cut to loosen it. (Note: the chicken skin can be very difficult to remove. Take your time peeling it back so as not to damage the tissues underlying it.) (See Figure 2, Cut 2.)
8. Look for yellowish tissue clumped together beneath the skin. This is fat tissue, made of fat cells.
9.Examine the muscles, the bundles of pink tissue around the bones. Find the two groups of muscles in the upper arm. Hold the arm down atthe shoulder, and alternately pull on each muscle group. Observe what happens on each muscle group. Observe what happens.
10. Find the two groups of muscles in the lower arm. Hold down the arm at the elbow, and alternately pull on each muscle group.
11. Find the tendons--shiny white tissue at the ends of the muscles. Notice what parts the tendons connect.
12. Remove the muscles and tendons. Find the ligaments, the whitish ribbon like structures between bones.
Dispose the chicken parts according to your teacher's instructions. Wash your hands withsoap and water. Thoroughly washthe lab countertop with soap and water. Thoroughly wash the scissors with hot soapy water and brush. Set instruments and dish aside to dry.
Label the following:
1. Identify the bones
2. Draw the biceps muscle where it is correctly attached (to bones) with the tendon. Draw tendons in red, muscles in grey.Label the biceps muscle.
3. Draw the triceps muscle where it is correctly attached (to bones) with the tendon. Draw tendons in red, muscles in grey.Label the triceps muscle.
4. Label (with an arrow)the direction the radius and ulna move when the triceps contract.
5. Circle the three joints shown in the diagram.
6. Label the ball and socket joint, hinge joint, and the gliding joint in the diagram.