Heart Dissection
Applied Science: BTEC Level 3 National Extended Diploma, topic 4.5.8
Animal Exchange System
It is important to understand how to dissect an animal heart. The larger the heart that is being dissected, the easier it is to identify the individual features. It is common to use a sheep's heart.
Apparatus
- Blades - must be sharp to ensure clean cuts are made and to reduce slippage.
- Gloves.
- Disinfectant.
Guidelines
- Gloves should be worn throughout dissection.
- Hands must be washed using disinfectant after dissection.
- Cuts should be made very carefully to avoid injury and allow you to see all the features.
Identifying the blood vessels
- Identifying the main blood vessels can be difficult because hearts destined for the food industry are likely to be slashed.
- Slashing allows meat inspectors to detect diseases or parasites.
- The coronary artery and the aorta are usually the easiest to see.
Opening the heart
- The heart can be opened by slicing carefully from the aorta around the outside edge.
- Opening the heart allows you to view the ventricular walls and other internal structures.
- The valves can also be identified.
Ventricular walls
- Comparing the right and left ventricles shows that the left ventricular wall is much thicker than the right ventricle.
- This is a key feature of the heart.
Test yourself on Heart Dissection
What apparatus is used for dissecting an animal heart?
Which blood vessel should be sliced to open the heart?
Which blood vessels are easiest to see?
Which of the following statements about heart dissection are true?