Cow eye dissection
In grade 8 science the students dissect an eye. This wiki will be created by students from Magee Secondary school with the help of their science teacher, Mr. Rozitis.
- The cow eye is raw meat. Make sure you wash your hands and all utensils after completing the dissection to ensure that all bacteria has been washed off.
- Keep your hands away from your mouth and eyes when handling the cows eye.
- Ensure you discard of all the cow eye parts as instructed by your teacher.
- Be careful of the sharp objects the can cut you or one of the other students.
- Be mindful and respectful of other students and the task at hand.
CAUTION: If you get grossed out easily do NOT do this.
- preserved cow eye
- dissecting tray
- paper towels
- sharp scissors with a point
- protective gloves
Part 1 The Outside of the Eye
- Put on your gloves. Examine the outside of the cow eye. Notice that it is covered in a layer of fat and muscle. The fat is a white-yellow tissue and the muscle is the brownish tissue. It may be beneficial to remove some of the fat and/or muscle, as it may be helpful for observation of the Sclera.
Part 2 The Inside of the Eye
- Use the prod to poke a hole in the eye halfway between the cornea and the optic nerve.
- Separate the two parts
- List four differences between the anatomy of the cow eye and a human eye.
- Is the image that is cast on the retina at the back of the eye upright or inverted? Draw a ray diagram to explain your observations.