Sliding Filament Theory

Part One: Create a model or other representation of skeletal muscle anatomy that shows the different levels of structure from the body of the muscle all the way down to the microscopic structure of the muscle fibers, including the banding patterns visible under high magnification.

My group and I decided to create a cake as our model with different color liquorish.

The black side liquorish represented the Z Disc/Sarcomere.

The blue liquorish represented the thin (action) filament.

The red liquorish represented the thick (myosin) filament.

The green liquorish represented the M line.

Thick Filament: is made up of protein myosin only, it lies only in A-band. It is bisected by a proteinaceous line called M-line.

Thin Filament: is made up of proteins-actin, tropomyosin and troponin, it is bisected by proteinacious line called Z-line and lies both in A and I band.

Z Disc: is the center of the I band. The Z Discs re at each end of the Sarcomere.

Sarcomere: is a structural unit of a myofibril in striated muscle, consisting of a dark band and the nearer half of each adjacent pale band.

M Line: is the center of the H Zone, which is the center of the Sarcomere. 

 

Part Two: Choose one of the following physiological processes to study and learn about. Create an online tutorial, movie, or animation that will help others learn about how muscles work. 

My Prezi

Muscle (Chewing) Lab

In this lab we will be monitoring the electrical activity of the masseter muscle as we eat different foods. 

Materials:

Computer

Vemier computer interface

Logger Pro

Vemier EKG Sensor

Electrode tabs

Different types of foods

Question: Do all foods require the same muscle activity?

Hypothesis: If we eat the doritos then there will be more muscle activity because the food is crunchier and takes more to chew. 

Procedure: This lab we had to try different foods and see the results of our muscle movement. We chose 6 different types of foods: peanut butter, cake, Doritos, marshmallows, vanilla wafers, and Twix.  In order to begin the lab, the EMG Sensor w connected to the Vernier computer interface.  So one person was chosen from the group to get the three electrode tabs placed on different areas of the face. The first one was placed facing the ear, the wire was then looped over the ear. The second one was placed facing downwards on the side of the jaw, the wire had hung down this time. The last tab was placed on the right forearm, this one was attached to the black EKG electrode. The first two on the face were attached to the red and green EKG electrodes. The person will then sit with a still jaw to have the graph at a constant rate. Once that is done the person can start eating the different foods and record their results form the graph. The three pictures below are just some of the results we had received from our food.

Observation/Results: My group and I created a graph demonstrating what the outcome of all the food was below.

Conclusion: So in the end my hypothesis was not correct because the Doritos did not require the most muscle activity. the marshmallows did with a .805 as the mV. The food with the least muscle activity was the peanut butter with a .216 as the mV. Our group did not expect the results that we had received, in order from the most muscle activity to the least was the marshmallow with a .805, Twix with .708, vanilla wafers with a .683, Doritos with .621, cake with .55, and then peanut butter with a .216. So between the greatest and least muscle activity  there was a .589 difference. This lab was quite interesting with the ending results, we were able to learn the different strains our muscles are put through daily with the food we eat.