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Pig Dissection
- 1.
- 2. Wooden Needle Scalpel Scissors ForcepsBlunt Probe Small Needle Instruments
- 3. Opening the Specimen Cutthe specimen along the edge of the bag where this dotted line appears. Be mindful to hold the bag upright as you cut to prevent excess fluid from pouring out.
- 4. 1. Pour the excessfluid into a nearby sink from the bag. 2. Take out fetal pig and place on tray like seen on the left. 3. Pour out excess fluid from bag and place bag to the side.
- 5. You will be makingmultiple incisions with the scalpel along the dotted lines seen to the right.
- 6. First Incisions Our firstincisions with the scalpel will be along the right and left arms on the red dotted line seen above at the red arrows.
- 7. Second Incision Make yoursecond incisions along the dotted red lines of the lower legs. Use your scalpel on the red arrow areas.
- 8. Third Incisions Cut alongthe lower legs and arms where the arrows are pointing. Use your scalpel to cut along these lines.
- 9. Fourth Incisions Make yourfinal incisions along the lines on the chest, around the umbilical chord and to the legs. Umbilical Chord
- 10. Removing Skin Use theforceps to pull back the skin as you guide the scalpel underneath carefully separating the skin from the muscle. Hold the scalpel horizontal as seen here. Do not cut down into the muscle.
- 11.
- 12. Pin back theskin with the small needles
- 13. Using the scalpelcut straight down into the muscle along the inner arms to separate the arm to pin down the entire pig. Left Arm Right Arm
- 14. Do the samewith the legs Left Leg Right Leg
- 15. Place wooden needlesthrough muscle in arms and legs and into the wax to hold them down. If they donât stay down continue to cut more into the muscle of the arms and legs to loosen them.
- 16. Now we willuse the scalpel and make incisions along the dotted lines below. Do not press too hard and penetrate major organs.
- 17. Cut as beforelike with the skin. Use the forceps and the scalpel at a horizontal angle. You will need to press hard on the upper body to penetrate through the rib cage and sternum.
- 18. Continue to cutand use the wooden needles to pin down both sides of the rib cage.
- 19. Upper and lowerbody under muscle What do you see in each picture? Heart Lungs Ribs Umbilical Chord opening
- 20. Glands in theThroat
- 21. Peel back orcut away the muscle of the lower body Liver Small Intestine Large Intestine Diaphragm Lungs Stomach
- 22. Remove the heartby cutting behind the heart with the scalpel or scissors. Use the forceps to hold it. Two Atria
- 23. Cut the heartin half with scissors. Aorta Right Ventricle Left Ventricle Atria
- 24. Use forceps andscissors/scalpel to remove the lungs. Trachea Esophogus
- 25. Diaphragm laying overthe liver
- 26. Remove liver carefullyusing scissors. Do not penetrate stomach. Front side liver Back side liver with gall bladder
- 27. Stomach with openingto small intestines. Small Intestines Tube connecting the stomach and small intestines Stomach Large Intestine Spleen
- 28. Remove stomach tryingnot to penetrate stomach. Use scissors carefully around the stomach. Closed Stomach Stomach with opening cut
- 29. Empty contents ofstomach out an cut stomach open like a ballon. Opening to the small intestine. Opening into the spleen.
- 30. Cut out smalland large intestine with scissors. Try to keep entire system intact together. Front side Back sideSmall Intestine Large Intestine End of large intestine (Caecum)
- 31.
- 32. Cut the kidneyin half with scissors Filtering Area of kidney Internal area to distribute urine.
- 33. Carefully remove thekidneys. Esophagus Aorta
- 34.
- 35. Press down ontongue and push hard to break lower jaw slightly. Underneath the tongue Tongue Above the tongue Hard upper palette.
- 36. Cut off thehead below the ears above the throat using scalpel. You will need to press hard to get through the backbone. 1. Cut away at the skin covering the eye using scissors and forceps. 2. Remove upper and lower eye lid. 3. Carefully remove entire eye with scissors/scalpel/fo rceps.
- 37. Cut open theeye and remove hard ball in center. Intact eye Eye with lens removed Pupil and Cornea Pupil and Cornea Lens
- 38. Observe underside ofhear where the cut was made. Trachea Esophagus Spinal Cord
- 39. Pin down headusing wooden needles in ears and cut off skin on locations below using scalpel and forceps.
- 40. Using scalpel cutfirmly down into skull at locations below. Remove pieces with forceps and scissors
- 41.
- 42. Cut out onehalf of brain using scissors.
- 43. Disposal 1. Gather allpig remains and dispose into large trash can. 2. Rinse all equipment, including trays, in sink to clean. 3. Stack trays and place equipment on large tray to dry. 4. Dispose of gloves and wash hands.