A piece of meat is a tissue composed of a muscle fibers. Muscle fibers use ATP when they contract. Describe investigation to find out if a solution of ATP will cause the contraction of muscle fibers.
Answers
Explanation:
ATP then binds to myosin, moving the myosin to its high-energy state, releasing the myosin head from the actin active site. ATP can then attach to myosin, which allows the cross-bridge cycle to start again; further muscle contraction can occur.
Answer:
Yes, use of solution of ATP causes Muscle Contraction
Explanation:
This is the method we used if it's any help to you...
Investigating the effects of substances on muscle contraction
Apparatus and materials:
microscope slide; forceps; piece of fresh lean meat (e.g. beef); distilled water; small beaker of 1% glucose solution; 1% ATP solution; filter paper; two Pasteur pipettes; 1 cm^3 syringe; ruler; scalpel; stopclock; white tile
Introduction and aim:
Meat, such as lean beef, is composed mainly of muscle fibres. In this practical, you will find out the effect of glucose solution and ATP solution on these fibres.
Procedure:
1) Take a clean, dry microscope slide. Remove a fine strand of muscle fibres about 15–30 mm long and 1–2 mm wide from a piece of lean meat. Use forceps to place it on the middle of the slide. Arrange the strand so that it is straight.
2) Add a drop of distilled water to the muscle fibres. Leave the water on the fibres for about two minutes, and then measure the length of the fibres in mm.
3) Drain the excess water from the slide, and use a piece of filter paper to soak up the water from around the muscle tissue.
4) Add a drop of glucose solution to the fibres. Leave for two minutes as before, then measure the length of the fibres again.
5) Remove the glucose solution as you did with the water in step 3.
6) Now add a drop of ATP solution using a syringe (your teacher may wish to do this for you). Leave for two minutes as before, then re-measure the length of the fibres.
7) Calculate the percentage change in length of the muscle fibres (a) when the glucose solution was added, and (b) when the ATP was added, comparing each with the length in distilled water.
8) Collect the group results for the percentage change in length with glucose and with ATP. Calculate the mean percentage length change with each solution.
Questions:
a) What was the effect, if any, of glucose solution and ATP solution on the muscle fibres?
b) How variable were the class results? You could give a value for the variability, either as the range, or better still by calculating the standard deviation.
c) Explain the effects, if any, of glucose and ATP solutions on the muscle fibres.
d) The procedure involved adding solutions one at a time to the same piece of muscle tissue. Why might this method be criticised? Can you suggest a more reliable procedure?
Teacher notes:
The muscle fibres are best taken from fresh meat. The key thing is to use fine strands, less than 2 mm wide and longer than 10 mm. The laboratory technician should prepare these before the lesson and keep moist in Ringer’s solution (CLEAPSS Recipe card 49, or use a Ringer’s tablet dissolved in the specified volume of distilled water). Note - I simply gave them some meat and the students prepared their own strands as we didn't have the stuff to make Ringer's solution.
ATP solution or powder can be obtained from some school suppliers. Teacher could add the ATP to the muscle fibres using a syringe instead of students .
The muscle fibres should show little or no change in length with water or glucose solution, but a marked contraction with ATP. The water is a control, which shows that it is the ATP that causes contraction, rather than the water in which it is dissolved. Glucose does not stimulate contraction, but the muscle cells, even in this in vitro condition, are still stimulated to contract by ATP. The main limitation of the procedure is that some water or glucose may be remaining on the muscle before the ATP is added, so that the contraction could be due to the combined effects of ATP with glucose (and water). The procedure could be improved by treating pieces of muscle separately with just one of the three liquids. The percentage changes should be averaged and compared as before.