Experimental Physiology And Anatomy for High Schools
Experimental Physiology And Anatomy for High Schools
Walter Hollis Eddy
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Why is cooked beef more easily chewed than raw? Examine the perimysimn covering the bimdles. What sort of tissue is it? Describe its appear- ance. What purpose does it serve? Place one of these bimdles in a drop of water on a sUde and with the needles tear off the perimysium and tease the bundle into fibers. Examine one of these fibers under the low power of the microscope. Note its covering (sarcolemma) and its striated appearance. All muscles under direct nerve control (vol- untary muscles) s...how this striation. (For the minute anatomy of this fiber see Ex. XXVII.) Apply the xanthoproteic and other food tests to pieces of the muscle. From the strength of the various reactions, what is the main constituent of muscle? Why does an athlete require a diet rich in proteid ? 86 EXPERIMENTAL PHYSIOLOGY LV. — ^Nerve Muscle Preparation (Optional). Apparatus. — Put a frog in a bottle or jar, pour in a little chloro- form, and cork the bottle. As soon as the frog is still, remove it from the jar and, with a scalpel, sever the spinal cord just back of the skull.
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