Tristan Holdridge Dissection journal
Glossary terms:
1. Anterior-front
2. Posterior-back
3. Dorsal-back
4. Ventral-underbelly
5. Hermaphrodite-has both (reproductive) organs
6. Appendage-a limb that comes of the abdomen or middle body
7. Exoskeleton-an external shell similar to bone(skeletal)
8. Endoskeleton-the bone structure in an animal(skeletal)
9. Invertebrate-no vertebrae(nervous & skeletal)
10. Vertebrate-has a vertebrae
11. Internal fertilization-when offspring form inside a mother(father) for
most mammals (reproductive)
12. External fertilization-when offspring are laid as eggs and hatch outside
of a womb(reproductive)
13. Amphibious-aquatic animals
14. Warm blooded- animals that have warm blood to keep warm
15. Cold blooded- reptiles and amphibians that use the sun to heat up the
blood and the body
Earth Worm Dissection
1. Insert the point of your scissors about 1 cm posterior to the clitellum
of the worm just to the left of center on the dorsal side. Be sure the
scissors are just under the skin. Carefully cut through the skin to the
mouth.
2. Using a dissecting needle, sever the muscles between the segments,
opening up the worm. Use pins to attach the skin to the dissecting
tray.
3. Find the organs listed in your notes. Research their functions for
your dissection journal.
To small to label but the hearts,
dorsal blood vessal, crop, stomach
and the intestine.
Worm organs- find the function for the following organs.
Brain-the control point(nervous)
Aortic arches-a pair curved vessals that form the soft fleshy skin(circulatory)
Crop-used to hold partially digested food(digestive)
Gizzard-in the lower stomach aids digestion(digestive)
Intestine-finish receiving nutrient then lead food to the anus(excretory)
Dorsal blood vessel-supplies blood through the back of the worm(circulatory)
Seminal vesicles-the male (reproductive) organ
Seminal receptacles-female (reproductive) organ
Esophagus-were food thavel through after swallowed(digestive)
Mouth-were food enters to be digested(digestive)
Anus-were waste exits the body(digestive & excretory)
Clitellum-recieves sperm and give sperm from and to another worm(reproductive
Skin-shell that keeps organs protected(excretory)
Crayfish dissection procedure
1. Observe the external anatomy of the crayfish. Locate the body
parts that are external. Is your crayfish a male or a female? How
do you know this? Locate the mouth of the crayfish. Observe the
live crayfish in the tank.
2. Make a cut in the exoskeleton of the cephalothorax on the dorsal
side from the back of the cephalothorax to the rostrum, cutting
down the midline. Separate the 2 halves of the exoskeleton to
reveal the internal organs.
3. After you find all the internal organs clean up thoroughly.
stomach
gills
Crayfish organs
Antennae-a sencerory organused to feel(nervous)
Antennules-a small antennae(nervous)
Walking legs-used to move and get food to the mouth
Chelipeds-an appendage having a chela
Swimmerettes-an appendage that helps swim and hold eggs
Uropod-an abdominal limb
Gills-helps breath underwater(respiratory)
Brain-controls the animals motions(nervous)
Heart-pumps the blood through body(circulatory)
Esophagus-pushes food to the stomach(digestive)
Stomach-holds food for digestion(digestive)
Intestine-leads food to the anus(digestive)
Anus-excretes food leftovers from digestion(digestive & excretory)
Green gland-an (excretory) organ on the side of the head
Testes-male (reproductive) organ
Ovaries- female (reproductive) organ
Hepatopancreas-has functions of liver and pancreas(digestive)
Fish dissection procedure
1. Identify all the fins of the fish. Find the lateral line, operculum and
gills.
2. Make a cut from the vent on the ventral side of the fish to an area just
below the operculum, cutting between the pelvic fins. Then cut up
along the operculum to the lateral line. Cut parallel to the lateral line
until you are even with the vent, then cut down to the vent and remove
the side of the fish. Locate the internal organs and then clean up
thoroughly.
eyes Ventral fin
Swim
bladder
Pelvic fin
Fish organs stomach
testes
Operculum-skin that covers the gills
Gills- used to breath under water(respiratory)
Stomach-used to hold food(digestive)
Intestine-gets food to anus(digestive)
Liver-aid in the (digestion) of food
Heart-pumps blood through body(circulatory)
Swim bladder-helps keeps fish bouyant
Eye-used to see(nervous)
Ovaries-female (reproductive) organ
Testes- male (reproductive) organ
Caudal fin-fin on the bottom of the fish(musculatory)
Dorsal fin-a fin on the back of the fish(musculatory)
Pectoral fin-fins by the chest of the fish(musculatory)
Pelvic fin-fins on the sides of the fish(musculatory)
Ventral fin- fin used to push the fish through the water on the end of the fish
Lateral line-a line that feels movement in the water(nervous)
Scales-cover the skin that help keep the fish safe
Frog dissection procedure
1. Put on safety goggles, gloves.
2. Place a frog on a dissection tray. To determine the frog’s sex,
look at the hand digits, or fingers, on its forelegs. A male frog
usually has thick pads on its "thumbs," which is one external
difference between the sexes, as shown in the diagram below.
Male frogs are also usually smaller than female frogs. Observe
several frogs to see the difference between males and females.
3. Use the diagram below to locate and identify the external features
of the head. Find the mouth, external nares, tympani, eyes,
and nictitating membranes.
4. Turn the frog on its back and pin down the legs. Cut the hinges of
the mouth and open it wide. Use the diagram below to locate and
identify the structures inside the mouth. Use a probe to help find
each part: the vomerine teeth, the maxillary teeth, the
internal nares, the tongue, the openings to the Eustachian
tubes, the esophagus, the pharynx, and the slit-like glottis.
5. Look for the opening to the frog’s cloaca, located between the
hind legs. Use forceps to lift the skin and use scissors to cut along
the center of the body from the cloaca to the lip. Turn back the
skin, cut toward the side at each leg, and pin the skin flat. The
diagram above shows how to make these cuts
6. Lift and cut through the muscles and breast bone to open up the
body cavity. If your frog is a female, the abdominal cavity may be
filled with dark-colored eggs. If so, remove the eggs on one side
so you can see the organs underlying them.
7. Use the diagram below to locate and identify the organs of the
digestive system: esophagus, stomach, small intestine,
large intestine, cloaca, liver, gallbladder, and pancreas.
8. Again refer to the diagram below to identify the parts of the
circulatory and respiratory systems that are in the chest cavity.
Find the left atrium, right atrium, and ventricle of the heart.
Find an artery attached to the heart and another artery near the
backbone. Find a vein near one of the shoulders. Find the two
lungs.
9. Use a probe and scissors to lift and remove the intestines and
liver. Use the diagram on the next page to identify the parts of the
urinary and reproductive systems. Remove the peritoneal
membrane, which is connective tissue that lies on top of the red
kidneys. Observe the yellow fat bodies that are attached to the
kidneys. Find the ureters; the urinary bladder; the testes
and sperm ducts in the male; and the ovaries, oviducts, and
uteri in the female.
10. Remove the kidneys and look for threadlike spinal
nerves that extend from the spinal cord. Dissect a thigh, and
trace one nerve into a leg muscle. Note the size and texture of
the leg muscles.
11. Dispose of your materials according to the directions from your
teacher.
12.Clean up your work area and wash your hands before leaving the
heart
lab. lungs
Small&large
intestines
testes
Frog organs
Skin-covers the organs and mucles and keeps the body cool
Lungs- supplies oxygen to the body (respiratory)
Heart- pumps blood throughout the body(circulatory)
Brain -controls the actions of the body(nervous)
Ovaries- female (rerpoductive) organ
Testes- male (reproductive) organ
Tongue- used to catch prey(musculatory & digestive)
Cloaca- a cavity in the frog that leads to its tracts(musculatory & excretory)
Spleen- a highly vascular organ that gets blood in the body(circulatory &
excretory)
Pancreas- a gland by the stomach that secretes (digestive) fluids into the
intestines
Stomach- holds the food to be (digested)
Small intestine- food travels through to be (digested) further
Large intestine- waste travels through the to the anus to be {(excreted) &
Digestive}
Liver- helps with (digestion)
Gall bladder-where bile is stored and concentrated(digestive)
Kidney-cleans the blood of waste travelling through the bogy(excretory)
Bladder-holds urine till it is discharged(excretory)
Fat Bodies-holds foods or wastes(digestive & excretory)
The digestive system creates energy by digesting food into waste. The food enters
through the pharynx and travels down the esophagus to sit in the stomach. Then
it will travel down the small intestine into the large intestine to be excreted out
the colon.
The respiratory
Recipes
Worm: Earthworm chow
1 c. earthworms
1/2 lg. onion, chopped
1/2 c. water
1 bouillon cube
1 c. yogurt or sour cream
3 tbsp. butter
1/2 c. mushrooms
Whole wheat flour
UTENSILS:
Saucepan
Wash earthworms thoroughly and place in boiling water for three minutes.
Pour off water and repeat the boiling process twice. Bake on cookie sheet
at 350 degrees F. for 15 minutes. Roll the worms in flour, brown in butter,
add salt to taste. Add bouillon and simmer for 30 minutes. Saute onions
and mushrooms in butter. Add onions and mushrooms to the worms. Stir in
sour cream or yogurt. Serve over rice or noodles.
Most people shudder at the mention of earthworms for food, but they are
97 percent protein and one of the most available and healthful foods
outside your door.
Crayfish:Louisianna style boiled crayfish
1 (35 to 40 pound) sack live Louisiana Crawfish*
1 (26-ounce) box salt for purging
Water
2 (1 pound) boxes/sacks Crawfish Boil Seasoning (also known as crab or
shrimp boil seasoning) - see column on left
6 to 8 lemons, sliced in half
Small onions, peeled
Smoked sausage, cut up into large pieces
Whole mushrooms
Small red or new potatoes, unpeeled
15 to 20 ears of fresh corn on the cob, shucked and broken in halves
6 heads of garlic, split in half exposing pods
Whole mushrooms
* Use over-night delivery for live crawfish. You should order the crawfish to
arrive the day before or the day of your crawfish boil.
One large Stainless-Steel Boiling pot (60 to 80 gallon) with basket insert, and
lid (you can use your Deep-Fat Turkey Fryer - will cook about 10-15 lbs of
crawfish per batch)
Outdoor high-pressure propane cooker
Large tub or two ice chests (depending on the amount of live crawfish)
A large paddle for stirring the crawfish.
A large picnic table with plenty of newspapers to cover it, several rolls of
paper towels, and a large garbage can.
How many pounds of live crawfish to order: Plan on ordering about 2 to
3 pounds of crawfish per person or 4 to 5 pounds for a heavier crawfish
eater. Some people are extra-heavy eaters. For them you will need 5 to 7
pounds.
In a large (60- to 80-gallon) pot over high heat, add enough water to fill a
little more than halfway.
Squeeze out the juice out of the lemon halves into the water and throw the
lemon halves into the water.
Add crawfish or crab boil seasoning (see left column).
Cover pot, turn on the burner full blast, and bring water to a boil; boil 2 to 3
minutes to allow the spices to mix well. NOTE: It needs to be hot enough to
bring the pot to a rolling boil in about 15 minutes.
Using a large wire basket that fits into the pot, add onions, sausage,
mushrooms, and potatoes. Maintain a boil and cook 10 minutes or until
potatoes are tender.
Add crawfish to the wire basket, stirring them a bit. Once the water starts a
rolling boil again, boil 5 minutes. Regulate the burner so the rolling boil is
maintained, but where the pot does not boil over.
Turn the burner off, keep the pot covered, and let the crawfish soak for 20 to
30 minutes. Remove wire basket from pot.
Remove the strainer from the water, and rest it on the top of the pot using
two boards laid on the top of the pot as a rack. Let the crawfish drain.
Perch: Baked Parmesan Perch Recipe
2 tablespoons dry bread crumbs
1 tablespoon grated Parmesan cheese
1 tablespoon paprika
1 teaspoon dried basil
1 pound perch or fish fillets of your choice
1 tablespoon butter or margarine, melted
Turn this recipe into a puzzle! [click]
Directions:
In shallow bowl, combine the bread crumbs, Parmesan cheese, paprika, and basil. Brush
fish fillets with butter, then dip into the crumb mixture. Place in a greased baking pan.
Bake, uncovered, at 500 F for 10 minutes or until fish slakes easily with a fork.
Frog:Frog legs
1 egg -- beaten
1/2 teaspoon salt
2 pounds frog legs
1/2 cup cornmeal
1/8 teaspoon pepper
1/2 cup cooking oil
Mix the egg, corn meal, salt and pepper together to form a batter. Dip the frog legs into
the batter, then fry in the oil in a large heavy skillet for 25 minutes, turning so they brown
evenly on all sides.