Introduction to Dissections Sanjaya Adikari Department of Anatomy
- Slides: 15
Introduction to Dissections Sanjaya Adikari Department of Anatomy
Body groups • There will be 14 body groups • Each body group is divided into two sides • Cover the cadaver with a linen cloth • Cover the face, hands, feet & genitalia with cotton wool/socks • Cadavers should be looked after well • Protect your selves – Be careful with dissecting instruments – Wear lab coats, gloves etc.
Group work • Take turns in dissections • Divide sections among your selves to read • Teach others what you learnt • Help weak students • Share knowledge between body groups
Attendance • As for all other practicals, 80% attendance is required to sit the exams • It is the responsibility of the student to get the name marked
First Dissection • Follow the instructions in the Grants Dissector, 13 th ed. , from page 1 to 10 and dissect the back of the human body • Use the altered skin incisions provided • Do not dissect the suboccipital region
Skin incision….
Removal of subcutaneous tissue
Clearing blood vessels and nerves
Reverse scissor technique
Dissecting a muscle
Dissecting a muscle…
Instruments Scissors Forceps
Instruments Scalpel blades (No 22) Scalpel handle (No. 4)
List of material to be brought by the body groups for dissections • Scalpel blade and handle – 4 sets per group • Non toothed-forceps with a broad tip – 4 per group • Toothed-forceps with a broad tip – 4 per group • Pare of scissors (curved) - 2 per group • Cotton wool - 200 g packet • Gauze bandage - 06 per group • Two pairs of socks • One sponge (about 2 x 3 x 5 inches) to apply body fluid • Grey clothes (wuq frÈ) 60 inches wide and 2 ½ meters long
- Perforators of lower limb
- Sanjaya adikari
- Dr ayling sanjaya
- Ayling sanjaya
- Dr ayling sanjaya
- Frcpath chemical pathology
- Meningomielokel
- Dr ayling sanjaya
- Interpretasi grafik fenton
- Klasifikasi atresia bilier
- Unit 6 food & beverage
- Introduction to food and beverage service department
- Introduction of food and beverage service
- Introduction to food and beverage service department
- Waistline
- Medial lateral distal proximal