It is designed this way to protect the more delicate features found inside the eye.Ĥ. Notice the toughness and strength of the cornea. Although it is cloudy due to the degrading of the tissue, it is still fairly transparent. After removing the cornea, pick it up and look through it. While cutting out the cornea, be careful to not accidentally cut the iris or the lens. When the scissors have cut in far enough, clear fluid will start to seep out – this is the aqueous humor. Using a pair of sharp scissors, cut the cornea from the eye along the boundary where the cornea meets the sclera. Flip the anterior half of the eye over so that the front of it is facing upward. (In a living eye, the vitreous humor is clear and gel-like.)ģ. Depending on how the specimen was preserved, it will be either a dark liquid that will flow out easily or a slightly gelatinous material that you can pour out to remove. The inside of the eye cavity is filled with liquid. Using a sharp scalpel, cut through the sclera around the middle of the eye so that one half will have the anterior features of the eye (the cornea, lens, iris, and ciliary body) and the other half will contain the posterior features (most noticeably where the optic nerve is attached to the eye). After removing the excess tissue, the sclera and optic nerve should be exposed but still intact.Ģ. Keep cutting close to the sclera, separating the membrane that attaches the muscle to it. These are the extrinsic muscles that allow a cow to move its eye up and down and from side to side. As you get closer to the actual eyeball, you may notice muscles that are attached directly to the sclera and along the optic nerve. Carefully cut away the fat and the muscle. The eye most likely has a thick covering of fat and muscle tissue. Place the cow’s eye on a dissecting tray. This is the optic nerve, and it sends the images collected in the eye to the brain. On the posterior side of the eye, nestled in the fat and muscle tissue, there is a noticeably round protuberance that feels stiffer than the surrounding tissue. It may also be wrinkly and seem a bit ‘deflated’. Due to the fact that the eye has been preserved, the cornea is cloudy and bluish-gray in color. The second most noticeable part of the eye is the cornea, located in the anterior (front) part of the eye. The most noticeable part of the eye is the large mass of gray tissue that surrounds the posterior (back) of the eye and is attached to the sclera. This cow eye dissection kit comes with everything you need to conduct a lab examination.
Another is career potential: farmers, ranchers, and veterinarians (among others) must be intimately familiar with cow eyes to perform their jobs well. One benefit of a cow eye dissection is that by examining the anatomy of a preserved eye, you can learn how your own eye forms images of the world and sends them to your brain. Download: Cow Eye Dissection LabĪ cow’s eye, like other farm animal organs, is similar to our eyes. (Without this feature, like cameras, we’d need long tubes sticking out of our eyes!)Įach fragile part of the eye works together to provide information to the brain, and the brain interprets it instantaneously giving you a perfect image. While a camera lens must be moved back and forth to adjust for distance, the lens of the human eye simply changes shape. The eye’s automatic focusing system is faster and more precise than that of any camera. This process enables us to see in both starlight and the brightest sunlight. For example, it adjusts to light automatically. Although it’s small and delicate, the eye allows us to see the world without any conscious effort. The human eye is one of the most complex and sophisticated organs in the body. Why a cow eye dissection? In large part, because of its similarities to the human eye.
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