III. Skinning the Pig
Task # 5
1. Include a photo of a partially skinned pig. Label the following:

Skinned Pig

skin_tyler_taylor.png
  • skin
  • cutaneous maximus
  • fatty tissue
2. How thick is the skin? About 1mm. width in thickness.
3. What attaches the skin to the body of the pig? The skin is attached to the body by the fatty tissues and cutaneus maximus muscles.
4. Discuss the functions of the pig's skin. There are some functions of the pig's skin. First off, it protects the body from the environment, like the sun. It acts like a cover of the sun's ray. It also prevents water loss from the body by packing cells of the stratum corneum, getting back the body's water. The skin is also the first defense against disease and infection.
5. Homework: Discuss the skinning process. Include the following in your discussion:
  • Outline of your procedure
  • Preferred techniques and tools
  • Reflect on techniques/tools that malfunctioned
  • Most outstanding piece of knowledge learned from skinning process.
6. Compare and contrast removing the outer covering of the clam, crayfish, starfish and the pig.
The outer covering of all four of the organisms are somewhat similar in ways, but in many ways they are different. A similarity between the crayfish and clam are both of these animals have a more hard outer covering for protection. The pig's skin can be more easily punctured, as can the spiny skin of the starfish. However, the clam has shells rather than an exoskeleton, as the crayfish does. Also, the skin of the pig is thin and is connected by the cutaneus maximus mucles. The starfish's skin is spiny, rather than hairy and smoother, as the pig's is.