Laboratory 3:

MUSCULOSKELETAL SYSTEM
 INTRODUCTION
Everyday activities require motility.

Skeletal system support, protection, mineral

storage, hematopoiesis

Muscular system maintain posture, stabilize

joints, heat generation
Musculoskeletal system:

bones acts as levers for the muscles

+ muscles produces contraction
_____________________________
MOVEMENT
 OBJECTIVES:
draw the general types of human muscles and label their
parts;
compare the threshold of stimulation of different muscles;
determine how workload affects the threshold of
stimulation of various muscles;
explain muscle fatigue and how it affects muscle
contraction through time;
identify the structures in a long bone;
differentiate compact bone and spongy bone; and
describe the effects of heating and acidity on the hardness
and flexibility of the bone.
 MATERIALS
Compound microscope Magnifying glass
Laptop Cow long bone sawed in half
Wifi modem for internet 4 dry, clean chicken leg bones
Rubber ball 2 small jars with lid
Stopwatch 1 liter vinegar
Oven Baking pan
Prepared slides of skeletal, cardiac, and smooth muscle
Prepared slides of compact and spongy bone
Methodology
A.Identifying Human Muscles

The group:
Observe prepared slides of
* skeletal *cardiac muscle.
*smooth
Locate the following structures
a. nucleus d. intercalated disc
b. striations e. branching myofiber
c. myofiber f. endomysium
Draw the observed specimen in data sheet. Labeled the visible structures
properly and indicate the total magnification of the specimen.
B. Muscle Stimulation Virtual
Lab
First, we selected a muscle and click the
up arrow on the oscilloscope to increase the
stimulus voltage,
then by clicking the apply stimulus button
we are able to see if a spike occurs and if
we dont, we have to increase the stimulus
voltage until a spike will be noticed.
In the data table, we recorded the
stimulus voltage and repeat the steps to
determine and record the thresholds of
simulation of the four muscles
*lower forelimb * calf
*upper forelimb * thigh
under each of the six possible workloads
(0g, 5g, 10g, 20g, 40g and 80g). And we
wrote none to the times that we didnt
notice a twitch after applying stimulus
voltage as high as 10v. After performing the
muscle stimulation, the journal was
answered.
C. Muscle Fatigue
For 30 seconds, numbers of squeezes
were counted and recorded in the table.
While recording, the squeezing of the
ball continues and still record if will reach
to 60 seconds, 90 seconds, 120 seconds,
and 150 seconds.
Then, two more volunteers performed
the same procedure and the results were
gathered to show the trend in the number
of squeezes through time by using a line
graph.
D. Bone Anatomy
d.1. Gross Anatomy of Long Bone
using the cow long bone:
*epiphysis * compact bone
*medullary cavity * articular cartilage
*trabeculae * epiphyseal line
*spongy bone * perforating canal (Volkmanns canal
*diaphysis * periosteum
After such, the long bone was drawn in the data sheet and labeled the
visible structures

d.2. Structure of Compact Bone and Spongy Bone

borrowed slides were magnified and the group were able to locate the:
*osteon *canaliculi
*haversian canal *lamellae
*lacuna *perforating canal
*osteocyte *trabeculae
Using a phone, the magnified specimen were captured to enable us to
draw and label structure of muscle tissues in the data sheet.
E. Chemical Composition of Bone
WITH VINEGAR
the group prepared four, dry, and clean identical chicken thigh bones, and
we made sure that we had removed all the meat that is attached to it.
First, is to observe the chicken bone soaked in the vinegar, using two
bottle. Jar 1 is empty while Jar 2 is filled with vinegar.
After three days, the bones from the jar were removed and rinsed off
with water.
USING BAKING METHOD
The group observe the chicken bone when baked. We placed a bone in a
baking pan and baked in the over at 250C for 3 hours then removed and
cooled it down for 15 minutes, then compared it to the other bone that is
not baked.
RESULTS AND DISCUSSION

6/19/2017
Identifying Human Muscles

Skeletal Muscle, l.s.

LPO:100x HPO: 400x

endomysiu
nucleus
n
Muscle fiber
Skeletal Muscle, c.s.

LPO:100x HPO:400x

endomysium
Muscle
fiber
Cardiac Muscle, l.s.

LPO: 100x HPO: 400x

Intercalated
nucleus
endomysium
Smooth Muscle, c.s. and l.s.
LPO: 100x HPO:400x
endomysiu
Muscle fiber

nucle
us
 RESULTS AND DISCUSSION: Muscle Stimulation
Virtual Lab
Table 1. The effect of increasing workload to selected muscles
threshold stimulus.
THRESHOLD STIMULUS OF SELECTED MUSCLES (V*)
WORKLOAD (g*)
Lower forelimb Upper forelimb Calf Thigh

0g 2.0 3.0 5.0 6.0

5g 3.0 4.0 5.5 6.5

10g 4.0 5.5 6.0 7.0

20g none 7.0 7.5 8.0

40g none none 8.0 9.0

80g none none none 10.0

*V= voltage, g= grams

Muscular fatigue

Muscular fatigue
Inability to maintain a given
exercise intensity or force output
Muscular fatigue

oxygen + glucose
ATP (contraction)
Metabolite accumulation - lactate
During moderate-high intensity exercise
not enough oxygen
trouble making ATP

Aerobically (w/ oxygen)

Anaerobically (w/o oxygen)

Metabolite accumulation - lactate

FERMENTATION

good process
bad process
Metabolite accumulation - lactate
Fermentation
end product = Lactic Acid

Lactic Acid Fermentation

Overworked

Doesn't last FOREVER!

muscle rest and deep breathing
Results
Observation
Strength fingers= decreased
Fluctuations
SPONGY BONE COMPACT BONE
Chemical Composition of Bone

Effects of vinegar and baking

method on bone
Bones need to be both strong and flexible in order to do
their job.

Bones that are strong but not flexible will be brittle and easily
broken. However, if bones are flexible but not strong, they
would not support the weight of your body or the stress from
your muscles pulling on them.
 1. Effect of acidity on bone (Using vinegar)

2 bones in 2 different jars; one left as it is

and the other soaked in vinegar
After 3 days:

When tried bending,

a) The bone from jar 1 was as hard and stiff
as it was before the process.

b) The bone from jar 2,

soaked in vinegar, became
soft and bendable.
2. Effect of heating on bone (Using baking method)

2 bones; one baked, one wasnt

After heating (or baking) one of the

bones at 250C for three hours, it
became brittle. When the 2 bones
were tried bending, the bone that
broke was the bone that was baked.
The bone is a composite
structure with a mineralized
matrix mainly made up of
calcium phosphate minerals,
also called hydroxyapatite
crystals, that are hard brittle
materials, and collagen, a
rubbery polymer.
Vinegar, although a weak acid, makes
the bone soft and rubbery.

When bones are soaked in vinegar for

several days, the acid components of
the vinegar reacts with the calcium
compounds in bones. This would
make the calcium in bones become
soluble allowing the water
component of vinegar to dissolve it
thereby leaving the bone less rigid
and bendable
31
Baking or the application of heat
makes the bone brittle and easy to
break.

Baking breaks down the collagen

present in bones, making it brittle and
easy to break. If the bones in the body
lacked collagen, then they would be
easily broken.
END