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Muscle Fibers


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    NSBRI

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Muscle Fibers

In this activity about human anatomy (page 20 of PDF), learners investigate the structure of muscles by comparing yarn and cooked meat. Learners will record their observations in a data table and draw conclusions based on their findings. Beef brisket or stew meat should be cooked in advance so learners can observe at least one, 1-inch cube of cooked meat. This guide includes background information, extensions, and a data table.

Quick Guide


Preparation Time:
10 to 30 minutes

Learning Time:
45 to 60 minutes

Estimated Materials Cost:
$5 - $10 per group of students

Age Range:
Ages 6 - 11

Resource Types:
Activity, Experiment/Lab Activity, Lesson/Lesson Plan

Language:
English

Materials List (per group of students)


  • 12-in. section of yarn
  • 4 toothpicks
  • plastic knife
  • cube of cooked beef (stringy or fibrous cuts such as brisket, flank steak or stew meat work best); approximately 1/2 pound is sufficient for an entire class
  • copies of "A Simple Yarn" student page

Subjects


  • Life Sciences
    • Human Body
      • Skeleton
      • Muscles and Skin
  • Mathematics
    • Data Analysis and Probability
      • Data Analysis
      • Data Collection
      • Data Representation
    • Reasoning and Proof
  • The Nature of Science
    • The Scientific Process
      • Conducting Investigations
      • Gathering Data
      • Formulating Explanations
      • Communicating Results

Informal Categories


  • Food and Cooking

Audience


To use this activity, learners need to:

  • see
  • read
  • touch

Learning styles supported:

  • Involves teamwork and communication skills
  • Involves hands-on or lab activities

Other


This resource is part of:

Access Rights:

  • Free access

By:

Rights:

  • All Rights Reserved, Baylor College of Medicine, ©2000

Funding Source:

  • NASA, NCC9-58

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