MOTION. 



II 



white network is the connective tissue. In the meshes 

 is the red muscular tissue. The partitions which run all 

 through the muscle are continuous with the muscle sheath, 

 and both are continuous with the tendons at the ends of 

 the muscle. In fresh muscle the sheath and the parti- 

 tions are nearly transparent, and are not easily seen. 

 When the meat is cooked or salted the connective tissue 

 becomes white and opaque. 



Microscopic Structure of Muscle. In frog's or rabbit's muscle 

 observe the thin, transparent membrane covering the muscle, the muscle 

 sheath. With forceps tear away part of the 

 muscle sheath. Tear the muscle to pieces, 

 and note its fibrous structure. A shred of 

 muscle may be mounted in a drop of nor- 

 mal saline solution on a slide, and exam- 

 ined with low power of the microscope. If 

 examined with a higher power the cross- 

 markings, or striations, will be seen. Such 

 muscle is called striated or striped muscle. 

 All of the muscles used in ordinary motions 

 are of this kind. 



Fig. 5. Two Muscular Fibers 

 showing the Terminations of 

 the Nerves. 



Effects of Cooking Muscle. In 

 well-cooked corned beef the connec- 

 tive tissue is thoroughly softened, 



and the muscle fibers are easily separated. Thorough 

 cooking, especially slow boiling, will soften the connective 

 tissue, and may render palatable meat that, cooked other- 

 wise, would be exceedingly tough on account of the large 

 amount of connective tissue. 



Imitation of Structure of Muscle. A good way to 

 represent the structure of muscle is to take a number of 

 pieces of red cord to represent the muscle fibers. Wrap 

 each in white tissue paper ; this represents the individual 



