Dissection Connection sources and supplies dissection specimens for schools and educational institutions. The organs are vacuum packed, frozen and delivered to your door.  All you have to do is defrost them when you’re ready to use them

Just thought I’d let you know that we just used the hearts we got from you and we loved them!
Having all the ‘bits’ makes such a difference to the whole learning experience.

We’ll certainly be getting our hearts etc. from you in the future J

Thanks.

- Bev Bekker, Donvale Christian College

Hey Miss Vivi, just had 2 classes (Year 12) do the pig dissection. They loved it! Rated it their top dissection.

They have also done shark, toad and rat and the pig is by far the most popular. It was wonderful to see every boy engaged and taking part.
Thank you – from the Year 12 Biol students and teachers at BGS!!!

- Christina Jensen, Brisbane Grammar School

I’ve been working from home for a week now and I haven’t crossed a single thing off the list of “things I’ll be able to get done when I don’t have to go to school”.  When I get into a routine I’ll have time to write some dissection guides and run some workshops, in the meantime the phone rings and I can answer it, the email doesn’t pile up all day and keep me up until all hours of the night and I can pick up and deliver all over town at a reasonable time of the day.

Today, for the first time, I even stopped for lunch.  It was 3pm and the phone rang in the middle of it, but at least I sat down and ate something between breakfast and cheese-and-bic.

This afternoon I set out to pack an order for tomorrow, take the dog for a walk and be able to hang out a load of washing before sunset.  Then, since I was in the shed anyway, I thought, “I’ll just cryovac that pluck in the fridge”.

So I did.  And this is what happened:

cryovac machine full of blood

Never put off until tomorrow what you can make an awful mess of today - cryovac machine full of pluck juice. Yuck.

The pluck expelled at least a cup of blood, lung goop and general grossness into the machine and all over the baseboards inside it.  Between them, around them, under them – everywhere.  Ugh.

If anyone from the abattoir is reading this, then this is the reason I complain when the plucks are ‘too big’.  If anyone from the cryo rental company is reading this, don’t worry.  I’ve cleaned it, disinfected it, dried it out and turned it off.

Ah, well.  Order packed, cryovac cleaned from top to toe, dog walked to the bottom of the hill and back, washing still in the machine and it’s after dark.  Cheese tastes better when it’s had a bit of time out of the fridge anyway.

Miss Vivi

zombie pinup necklace from Pussy's Bowtique

Zombie Pinup necklace - $10 from Pussy's Bowtique

Check out the gore-geous girl who appeared on my doorstep last week.  She’s got brains ;-) , she’s got killer curves and she’s got blood red heels to match her hair.

She’s the brainchild of Pussy’s Bowtique and you can get yourself one via the Facebook page or at Pussy’s madeit store.  If she’s a bit rich for your taste you might prefer one of her more demure sisters or you can get accessories custom made to match your favourite outfit.

the object to your left is now your weapon of choice in the upcoming zombie apocolypse.  What is it?

Miss Vivi

This is a guest post by Nathan in Yr 8 at my school.  This post puts Nathan in the running to win our t-shirt competition.

 

witch doctor

skele-bones witch doctor drawing

The Yr 8 art class at my school have been making art inspired by medieval objects and images.  This drawing by Nathan of a bony old witch doctor is a freehand drawing and a sign of great things to come, we think.

 

bacon stock cubes

Cubism - bacon style

At last, a reason to link to Not Quite Nigella!

Not Quite Nigella is part of my Secret Blog Business.  Late at night, while Mr Vivi is getting ready to go to bed and I am waiting for him to get out of the bathroom, I sit and pretend to be shutting down my computer.  What I’m really doing is catching up on my blog feeds and Not Quite Nigella has risen in the ranks to be one of the first folders I open to read.

Tonight, in honour of Australian Bacon Week (have you heard it’s Bacon Week?) I am making an original Not Quite Nigella recipe for dinner and writing about it as an excuse to spread the word about the fabulous NQN blog.  She’s funny, she’s adventurous and she takes much better photographs than I do.

Tonight for dinner it’s NQN Cauliflower and Bacon Soup.  Super easy to make and smells fantastic on the stove.  I used a bacon stock cube and a chicken stock cube to make the stock, added some fresh nutmeg to the pot and some onion to the crumble topping.  I also didn’t bother to blend it in the food processor because I don’t mind chunky soup and I didn’t want to do the extra washing up.

We’ll be having it with a glass of Squealing Pig sauvignon blanc.

Have you got a good bacon recipe, Vivsters?

Miss Vivi

Thank you for shopping here butchers bag

This is the bag I brought home the bacon in - I can still smell the smokey goodness

 

Happy Australian Bacon Week to you!  This week here at the Chop Shop it’s going to be all about the bacon.

Australian Bacon Week is an initiative of Australian Pork to promote home grown, home-smoked bacon and raise awareness about the importing of frozen pork products.

The statistics on the Australian Pork website are pretty staggering:

  • over 70% of smallgoods in Australia are made from imported pork
  • 65% of bacon sold in Australia is made from imported pork
  • $8.5 million worth of pork is imported into Australia every week

Imported pork products come from countries with heavily subsidised agricultural industries so you would think that they would be winning the price war, but the pork and smallgoods that we buy from our local Gympie butchers is the same price or cheaper than the imported product from the supermarket.

The winners of the awards for Australia’s best bacon have been announced – check out the website and see if there is a winning butcher near you.

So, be a Porkstar this week and bring home the bacon from a local supplier or, if you can’t get to the butcher, look for the pink Australian Pork logo on the package and wake up smelling the bacon that came from a pig that grew up near you.

Miss Vivi

Follow Me on Pinterest

I’ve joined Pinterest and I’m having a fabulous time! At first I was a bit sceptical about how it is used, but I signed up anyway just to give it a try.

I’ve decided to use it as a place to gather really good anatomy images, experiment ideas and other science images for you to refer to.

You know how frustrating it is when someone takes your work and presents it without giving you any credit, so please be courteous and credit the artists and websites if you use the images in the classroom. I have tried to link all the images back to their original websites so you can check out any copyright information they have and use the images appropriately.

I hope it’s useful to you and you find some fun there too. Feel free to point me in the direction of good stuff to share with other labbies. I’ll count it as an entry in the t-shirt competition if you do it before Easter.

Happy Australian Bacon Week

It's Australian Bacon Week

By the way, Happy Australian Bacon Week to you! It’s going to be all about bacon on this blog and the Facebook page this week.
Miss Vivi

Stillborn piglet external view

Stillborn piglets make an excellent alternative to rats for dissection

This little piggy is the latest and greatest in whole animal dissection specimens.   They are either stillborn from large litters or smothered by the sow in the stall and come from a farm breeding pigs for meat.  They are usually disposed of as farm waste but we are collecting them and diverting them from the waste stream for dissection.  They are less smelly, cheaper, closer to human anatomy than a rat and aren’t being bred just to be euthanased for science, so each piglet used in the classroom represents a rat that hasn’t had to be put down.

Each piglet typically weighs 600-800g. The piglets are collected and frozen without any chemical preservatives which reduces your chemical exposure in the lab as well as eliminating a source of exposure to the kids in the classroom. It also makes the piglets safe to dispose of in landfill with other normal waste.

piglet dissection internal view

The organs of the stillborn piglet are clean and clearly identifiable

As they generally have not yet fed or only briefly suckled, the intestinal tract is pretty clean and there is little smell to the specimen.  Each organ can easily be identified and removed for further exploration.

piglet dissection internal closeup

Closeup view of the piglet urogenital system

The detail in the circulatory system of the piglets is particularly amazing. You can see in the photo above the veins and arteries of the urogenital system clearly visible.  Once the overlying organs were taken out, the spine was visible and a section could be removed to allow the spinal cord to be seen.

There is a lot more that can be explored with these specimens and we will be spending a lot of time working on them so we can develop some really good resources to allow you to get more bang for your buck.  In the meantime keep an eye out for workshop announcements that will give you the chance to get your hands on one.  We are expecting to be able to bring them to you at ConQEST 2012, if not before.

See you there,

Miss Vivi

 

I loved this Toyota ad showing glass artists making an entire person out of glass immediately. It combines two of my favourite things in the world – glass and science. The ad isn’t being played on TV anymore, which is a shame. Compared to most car company advertisements it is quiet and classy and beautiful instead of being loud and brash and blokey. The delicacy of the glass organs evokes all the frailty and beauty of the human body. A masterpiece.

Miss Vivi
ps. don’t forget there’s only a couple of weeks left to enter the t-shirt competition, so get writing and send in your top tip for a labbie.