• Dogfish Dissection

     

    Obtain your dogfish, remove it from the bag and place it on the dissection pan.

    Before you begin the dissection, you should observe the following external features.

    Refer to the pictures below to help you identify the parts.

    • Skin
    • Placoid scales
    • Lateral line canal
    • Ampullae of Lorenzini
    • Head
    • Rostrum
    • Nares
    • Jaws
    • Teeth
    • Eyes
    • Spiracles
    • Gill slits
    • Dorsal fins
    • Spines
    • Caudal fin
    • Pectoral fins
    • Pelvic fins
    • Cloaca
    • Claspers

    Lay your dogfish on the pan with the ventral surface facing upward.
     
    Insert the scissors into the cloaca opening and cut straight up to the pectoral fins.  Then at the top and bottom of your cut make four cuts moving laterally from the first incision.
     
    Open up the cavity by pulling the skin back.
     
    Once open, find all of the strucutres listed below.  Use the photo gallery to help you.
     
    • Pleuroperitoneal Cavity
    • Coelom
    • Liver
    • Gall Bladder
    • Common Bile Duct
    • Esophagus
    • Stomach
    • Rugae
    • Pyloric sphincter
    • Duodenum
    • Pancreas
    • Spleen
    • Intestine
    • Spiral Valve
    • Cloaca
    • Oral Cavity
    • Pharynx
    • Teeth
    • Tongue
    • Spiracles
     
     
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