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Practcal report Biologie

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3 views2 pages

Practcal report Biologie

Uploaded by

v8x6q7xkww
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Biology Practical Report: The knee Joint

from Evangelia Chantzi – G23K

Introduction

In this practical course we cut through a chicken leg and made observations about its knee joint. The knee is the
biggest and one of the most complex joints in our body.

In the lessons of the 13. 12. 2024, we could get a better understanding of the knee joints structure and its
components.

Materials:

• One chicken leg


• A container fort he leg
• A scissor
• A tweezer
• A knife
• Disposable gloves

1. We performed functional tests with our hands to test its flexibility


2. We cut through all the layers with the given instruments
3. We documented our observations based on the given exercises
4. We took photos of the knee joint to support our observations

The knee joint:

The first step of our practical course was to perform some functional tests to examine the possible movements
it can endure. By touching the leg, I could feel its wobbly texture. We hold the leg on both ends and tried to
move it to see how its rotation is like. We concluded that the posterior drawer is possible. That means, that it’s
only able to rotate backwards and to its original state. All the other movements were only partly possible
although it got easier in the course of time as we used a bit more force than needed.

The next step was to remove the skin and the muscles around the joint. It was surprisingly easy to remove the
skin from the leg. It was almost coming off by itself. Picture one also shows the process of removing the skin.
But it wasn’t the case with the muscle. It was harder to cut through and it took some time to figure out where
exactly to cut, so that we don’t cut too close to the joint. Picture two shows that clearly, as some muscle parts
were still on the joint. As we removed the muscles from the bone we noticed an important change. The joint was
much more flexible afterwards. The reason could maybe be found in the skeletal muscles nature to provide
stability. After removing all the muscle we had a perfect view of the joint. (picture 3) By cutting the tendon and
removing the ligament, we could observe an enormous increase in the joint’s flexibility. The two bones held
together by the joint were practically foldable. Unfortunately, we cut too much so that the joint couldn’t be hold
together anymore and was torn apart.

Conclusion:

Although we use chicken to cook and know it’s texture and form, it felt like a new experience. It also gave me
a better understanding of my own body and the complex function of each part.

It was pretty sad though that we didn’t eat the rests in the end but through them away because of lack of time.
It felt kind of a food waste in my point of view. But other than that it was an interesting practical course.
Picture 1: removing the Picture 2: While removing
skin from the chicken leg the muscles

Picture 3: a closer look at


the joint after removing the
muscles Picture 4: the structure of a joint

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