1. Part III / XIII of the 8,500+ Slide Human Body Systems and Health Topics Unit from www.sciencepowerpoint.com Part I: Levels of Biological Organization Part II: The Skeletal System Part III: The Muscular System Part IV: Nutrients and Molecules of Life Part V: Healthy Living and Eating Part VI: The Digestive System Part VII: The Circulatory System Part VIII: The Respiratory System / Dangers of Smoking Part IX: The Excretory System Part X: The Nervous System Part XI: The Endocrine System Part XII: The Reproductive System Part XIII: The Immune System

2. The Human Body Systems and Health Topic Units includes. –A 13 Part 8,500 Slide PowerPoint roadmap. –40 page bundled homework package, modified version, answer keys, homework rubric. All chronologically follows slideshow. –56 Pages of unit notes that follow slideshow. –7 PowerPoint Review Games (1,400 Slides) with answers and game sheet. –30 Worksheets that follow slideshow for classwork –Crossword puzzles, games, rubrics, curriculum guide, and much more. –http://www.sciencepowerpoint.com/Human_Body_Syst ems_and_Health_Topics_Unit.htmlhttp://www.sciencepowerpoint.com/Human_Body_Syst ems_and_Health_Topics_Unit.html

3. More Units Available at… Earth Science: The Soil Science and Glaciers Unit, The Geology Topics Unit, The Astronomy Topics Unit, The Weather and Climate Unit, and The Rivers and Water Quality Unit, The Water Molecule Unit. Physical Science: The Laws of Motion and Machines Unit, The Atoms and Periodic Table Unit, The Energy and the Environment Unit, and Science Skills Unit. Life Science: The Infectious Diseases Unit, The Cellular Biology Unit, The DNA and Genetics Unit, The Life Topics Unit, The Plant Unit, The Taxonomy and Classification Unit, Ecology: Feeding Levels Unit, Ecology: Interactions Unit, Ecology: Abiotic Factors, The Evolution and Natural Selection Unit, and The Human Body Systems and Health Topics Unit Copyright © 2010 Ryan P. Murphy

4. Human Body Unit Part V/XIII

5. Human Body Unit Part V/XIII

6. RED SLIDE: These are notes that are very important and should be recorded in your science journal. Copyright © 2010 Ryan P. Murphy

7. -Nice neat notes that are legible and use indentations when appropriate..

8. -Nice neat notes that are legible and use indentations when appropriate. -Example of indent.

9. -Nice neat notes that are legible and use indentations when appropriate. -Example of indent. -Skip a line between topics

10. -Nice neat notes that are legible and use indentations when appropriate. -Example of indent. -Skip a line between topics -Don’t skip pages

11. -Nice neat notes that are legible and use indentations when appropriate. -Example of indent. -Skip a line between topics -Don’t skip pages -Make visuals clear and well drawn.

12. Disaccharide

13. First Name, Last Name Science and Section

14. First Name, Last Name First Name, Last Name Science, and Section

15. First Name, Last Name Science and Section Treat this journal with care and respect. It will be very helpful for the bundled homework package.

16. First Name, Last Name Science and Section

17. Your journal is your responsibility. If it becomes lost or damaged it will significantly reduce your grade.

18. RED SLIDE: These are notes that are very important and should be recorded in your science journal. BLACK SLIDE: Pay attention, follow directions, complete projects as described and answer required questions neatly. Copyright © 2010 Ryan P. Murphy

19. Keep an eye out for “The-Owl” and raise your hand as soon as you see him. –He will be hiding somewhere in the slideshow Copyright © 2010 Ryan P. Murphy

20. “Hoot, Hoot” “Good Luck!” Copyright © 2010 Ryan P. Murphy

21. Class Expectations –You can show respect by… Listening when the teacher or others are talking. –One speaker at a time, please raise your hand. Please no cross-room conservations during work time. –You can be responsible by… Staying organized and avoiding distraction. Staying focused on task completion. –You can make good choices by… Attending class regularly Doing your best and never giving up. –Be Safe! First, last, and always. Copyright © 2010 Ryan P. Murphy

22. Class Expectations –You can show respect by… Listening when the teacher or others are talking. –One speaker at a time, please raise your hand. Please no cross-room conservations during work time. –You can be responsible by… Staying organized and avoiding distraction. Staying focused on task completion. –You can make good choices by… Attending class regularly Doing your best and never giving up. –Be Safe! First, last, and always. Copyright © 2010 Ryan P. Murphy

23. Class Expectations –You can show respect by… Listening when the teacher or others are talking. –One speaker at a time, please raise your hand. Please no cross-room conservations during work time. –You can be responsible by… Staying organized and avoiding distraction. Staying focused on task completion. –You can make good choices by… Attending class regularly Doing your best and never giving up. –Be Safe! First, last, and always. Copyright © 2010 Ryan P. Murphy

24. Class Expectations –You can show respect by… Listening when the teacher or others are talking. –One speaker at a time, please raise your hand. Please no cross-room conservations during work time. –You can be responsible by… Staying organized and avoiding distraction. Staying focused on task completion. –You can make good choices by… Attending class regularly Doing your best and never giving up. –Be Safe! First, last, and always. Copyright © 2010 Ryan P. Murphy

25. Class Expectations –You can show respect by… Listening when the teacher or others are talking. –One speaker at a time, please raise your hand. Please no cross-room conversations during work time. –You can be responsible by… Staying organized and avoiding distraction. Staying focused on task completion. –You can make good choices by… Attending class regularly Doing your best and never giving up. –Be Safe! First, last, and always. Copyright © 2010 Ryan P. Murphy

26. Class Expectations –You can show respect by… Listening when the teacher or others are talking. –One speaker at a time, please raise your hand. Please no cross-room conversations during work time. –You can be responsible by… Staying organized and avoiding distraction. Staying focused on task completion. –You can make good choices by… Attending class regularly Doing your best and never giving up. –Be Safe! First, last, and always. Copyright © 2010 Ryan P. Murphy

27. Class Expectations –You can show respect by… Listening when the teacher or others are talking. –One speaker at a time, please raise your hand. Please no cross-room conversations during work time. –You can be responsible by… Staying organized and avoiding distraction. Staying focused on task completion. –You can make good choices by… Attending class regularly Doing your best and never giving up. –Be Safe! First, last, and always. Copyright © 2010 Ryan P. Murphy

28. Class Expectations –You can show respect by… Listening when the teacher or others are talking. –One speaker at a time, please raise your hand. Please no cross-room conversations during work time. –You can be responsible by… Staying organized and avoiding distraction. Staying focused on task completion. –You can make good choices by… Attending class regularly Doing your best and never giving up. –Be Safe! First, last, and always. Copyright © 2010 Ryan P. Murphy

29. Class Expectations –You can show respect by… Listening when the teacher or others are talking. –One speaker at a time, please raise your hand. Please no cross-room conversations during work time. –You can be responsible by… Staying organized and avoiding distraction. Staying focused on task completion. –You can make good choices by… Attending class regularly Doing your best and never giving up. –Be Safe! First, last, and always. Copyright © 2010 Ryan P. Murphy

30. Class Expectations –You can show respect by… Listening when the teacher or others are talking. –One speaker at a time, please raise your hand. Please no cross-room conversations during work time. –You can be responsible by… Staying organized and avoiding distraction. Staying focused on task completion. –You can make good choices by… Attending class regularly Doing your best and never giving up. –Be Safe! First, last, and always. Copyright © 2010 Ryan P. Murphy

31. Class Expectations –You can show respect by… Listening when the teacher or others are talking. –One speaker at a time, please raise your hand. Please no cross-room conversations during work time. –You can be responsible by… Staying organized and avoiding distraction. Staying focused on task completion. –You can make good choices by… Attending class regularly Doing your best and never giving up. –Be Safe! First, last, and always. Copyright © 2010 Ryan P. Murphy

32. Class Expectations –You can show respect by… Listening when the teacher or others are talking. –One speaker at a time, please raise your hand. Please no cross-room conversations during work time. –You can be responsible by… Staying organized and avoiding distraction. Staying focused on task completion. –You can make good choices by… Attending class regularly Doing your best and never giving up. –Be Safe! First, last, and always. Copyright © 2010 Ryan P. Murphy

33. Class Expectations –You can show respect by… Listening when the teacher or others are talking. –One speaker at a time, please raise your hand. Please no cross-room conversations during work time. –You can be responsible by… Staying organized and avoiding distraction. Staying focused on task completion. –You can make good choices by… Attending class regularly Doing your best and never giving up. –Be Safe! First, last, and always. Copyright © 2010 Ryan P. Murphy

35. New Area of Focus: Learning About Our Foods. New Area of Focus: Learning About Our Foods. Copyright © 2010 Ryan P. Murphy

36. Activity! Processed Foods vs. Fresh Foods.

38. Healthy Eating and Living Available Sheet.

39. Please record the following spreadsheet in your journal. 5 10 15 20 25 30 Observations of Jell-O CannedFreshMinutes

40. Procedure. –Teacher prepares Jell-O cubes the night before. (Each student requires two cubes). –Teacher also prepares two mixtures of pineapple juice in a blender. One mixture is from fresh pineapples. Remove solids with strainer. The other mixture is from canned pineapples. Remove solids with strainer. A.) Students should put each Jell-O cube on a separate dish. B.) Students should be given both pineapple mixtures that are labeled in small cups. (Canned vs. Fresh) C.) Students use eyedroppers to drip each sample on the Jell-O until the dish is full and then use the dish juice to keep drizzling. D.) Record observations of both Jello-O samples from the beginning of class to the end every 5 minutes. E.) Don’t cross contaminate the samples. Please use two eye droppers.

41. Activity -Science Dissection! Copyright © 2010 Ryan P. Murphy

42. Healthy Eating and Living Available Sheet.

44. “Hey Kids!” “My name is Twinkie the Kid.” “I’m going to tell you all about Twinkies today.”

45. One page in your journal Copyright © 2010 Ryan P. Murphy

46. One page in your journal –Spend a few minutes making your best drawing of a Twinkie in the middle of your page. Copyright © 2010 Ryan P. Murphy

47. One page in your journal –Spend a few minutes making your best drawing of a Twinkie in the middle of your page. –Spend the rest of class writing down information around the Twinkie. Copyright © 2010 Ryan P. Murphy

48. One page in your journal –Spend a few minutes making your best drawing of a Twinkie in the middle of your page. –Spend the rest of class writing down information around the Twinkie. –The more information = Better Grade. Copyright © 2010 Ryan P. Murphy

49. The Twinkie was invented on April 6, 1930 by bakery manager James Dewar. Copyright © 2010 Ryan P. Murphy

51. Twinkies originally contained a banana cream filling, but this was replaced with a vanilla cream filling during a banana shortage during World War II. Copyright © 2010 Ryan P. Murphy

52. Twinkie the Kid – 1930’s

55. The Twinkie Defense is a derogatory term for a criminal defendant’s claim that some unusual factor (such as allergies, coffee, nicotine, or sugar) diminished the defendant's responsibility for the alleged crime.

56. “The Twinkies made me do it.” “The Twinkies made me do it.”

57. A Twinkie Nutrition Label.

58. Total Carbohydrate 27g9% 0g fiber 19g sugar Copyright © 2010 Ryan P. Murphy

59. Twinkies have 0 grams of fiber. –Are Twinkies going to keep you regular or give you the… Copyright © 2010 Ryan P. Murphy

60. Twinkies have 0 grams of fiber. –Are Twinkies going to keep you regular or give you the… Copyright © 2010 Ryan P. Murphy

61. Twinkies have 0 grams of fiber. –Are Twinkies going to keep you regular or give you the… Copyright © 2010 Ryan P. Murphy TWINKIE

62. Activity! What does 27 grams of sugar look like? Copyright © 2010 Ryan P. Murphy

63. Protein 1 gram1% Daily Value –How many Twinkies would need to get your daily value of protein?

64. Protein 1 gram1% Daily Value –How many Twinkies would need to get your daily value of protein? “Wait a minute.” “I would need 100 Twinkies to get the important protein my body needs.” “Whoa”

65. Calcium2% Daily Value –How many Twinkies would I need to get my daily value of Calcium? Copyright © 2010 Ryan P. Murphy

66. Calcium2% Daily Value –How many Twinkies would I need to get my daily value of Calcium? “I can’t eat 50 Twinkies.” “Looks like I better find the calcium I need for proper bones elsewhere.” Copyright © 2010 Ryan P. Murphy

67. Vitamin A0% Vitamin C0% –Maintains body tissue, including eyes, skin, teeth and skeletal tissue. Copyright © 2010 Ryan P. Murphy

68. Vitamin A0% Vitamin C0% –Maintains body tissue, including eyes, skin, teeth and skeletal tissue. “Don’t worry about Vitamin A.” “It only maintains your body tissues.” Copyright © 2010 Ryan P. Murphy

69. Iron 2% –Iron is needed in the body to make the oxygen-carrying proteins hemoglobin (blood). Copyright © 2010 Ryan P. Murphy

70. Twinkie has a lot of sodium –Sodium 220 mg9% Copyright © 2010 Ryan P. Murphy

71. High sodium intake can increase risk of high blood pressure. Copyright © 2010 Ryan P. Murphy

72. Hydrogenated vegetable oil: Associated with heart disease, breast and colon cancer, atherosclerosis, elevated cholesterol. Copyright © 2010 Ryan P. Murphy

73. Fast food restaurants are the worst. –They often use something called MSG – monosodium glutamate. Copyright © 2010 Ryan P. Murphy

74. MSG: Monosodium glutamate may cause headaches, itching, nausea, brain, nervous system, reproductive disorders, high blood pressure; pregnant, lactating mothers, infants, small children should avoid; allergic reactions common. Copyright © 2010 Ryan P. Murphy

75. MSG: Monosodium glutamate may cause headaches, itching, nausea, brain, nervous system, reproductive disorders, high blood pressure; pregnant, lactating mothers, infants, small children should avoid; allergic reactions common. Copyright © 2010 Ryan P. Murphy

76. MSG: Monosodium glutamate may cause headaches, itching, nausea, brain, nervous system, reproductive disorders, high blood pressure; pregnant, lactating mothers, infants, small children should avoid; allergic reactions common. Copyright © 2010 Ryan P. Murphy

77. MSG: Monosodium glutamate may cause headaches, itching, nausea, brain, nervous system, reproductive disorders, high blood pressure; pregnant, lactating mothers, infants, small children should avoid; allergic reactions common. Copyright © 2010 Ryan P. Murphy

78. MSG: Monosodium glutamate may cause headaches, itching, nausea, brain, nervous system, and reproductive disorders, high blood pressure; pregnant, lactating mothers, infants, small children should avoid; allergic reactions common. Copyright © 2010 Ryan P. Murphy

79. MSG: Monosodium glutamate may cause headaches, itching, nausea, brain, nervous system, and reproductive disorders, high blood pressure; pregnant, lactating mothers, infants, small children should avoid; allergic reactions common. Copyright © 2010 Ryan P. Murphy

80. MSG: Monosodium glutamate may cause headaches, itching, nausea, brain, nervous system, and reproductive disorders, high blood pressure; pregnant, lactating mothers, infants, small children should avoid; allergic reactions common. Copyright © 2010 Ryan P. Murphy

81. MSG: Monosodium glutamate may cause headaches, itching, nausea, brain, nervous system, and reproductive disorders, high blood pressure; pregnant, lactating mothers, infants, small children should avoid; allergic reactions common. Copyright © 2010 Ryan P. Murphy

88. Preservatives keep food from spoiling (Sorbic Acid)

89. Video! Bonus Feature from Super Size Me (2004) about decomposition and Fries. –Remember, N=1 isn’t a valid study but it is fun to watch anyways. –http://www.youtube.com/watch?v=4wmac- INoXghttp://www.youtube.com/watch?v=4wmac- INoXg

90. The basic idea behind all forms of food preservation is either: –To slow down the activity of disease- causing bacteria. –To kill the bacteria altogether. Copyright © 2010 Ryan P. Murphy

91. 10 Month old Twinkie.

92. Food needs to be preserved because decomposers such as bacteria and fungi work quickly. Copyright © 2010 Ryan P. Murphy

93. Food needs to be preserved because decomposers such as bacteria and fungi work quickly. –Your food, most likely, wasn’t grown locally . Travel takes time. Copyright © 2010 Ryan P. Murphy

94. Teacher / Volunteer to throw Twinkie at “X” as hard as possible. –Did the Twinkie hold up well?

95. Teacher / Volunteer to throw Twinkie at “X” as hard as possible. –Did the Twinkie hold up well? Yes, the Twinkie holds together much better than normal cake.

96. Dextrin is a common food additive: It is a thickening agent in many foods and glues. Copyright © 2010 Ryan P. Murphy

97. Additives included in food can kill healthy vitamins and cause a massive variety of symptoms and diseases, including:… Copyright © 2010 Ryan P. Murphy

101. “I WANT MORE TWINKIES!”

102. One too many Twinkies Copyright © 2010 Ryan P. Murphy

104. “I should have eaten some fruit.” “I should have eaten some fruit.” Copyright © 2010 Ryan P. Murphy

106. Intestinal disorders Copyright © 2010 Ryan P. Murphy

107. T W I N K I E S Copyright © 2010 Ryan P. Murphy

108. Advice: –Try some fresh foods. They don’t contain preservatives, artificial colors, artificial flavors. Copyright © 2010 Ryan P. Murphy

109. Class Poll! Which below would you eat right now if given the opportunity. Copyright © 2010 Ryan P. Murphy

110. Class Poll! Which below would you eat right now if given the opportunity. Copyright © 2010 Ryan P. Murphy

111. Class Poll! Which below would you eat right now if given the opportunity. Copyright © 2010 Ryan P. Murphy

112. Activity! Processed Foods vs. Fresh Foods.

113. Please record the following spreadsheet in your journal. 5 10 15 20 25 30 Observations of Jell-O CannedFreshMinutes

114. Procedure. –Teacher prepares Jell-O cubes the night before. (Each student requires two cubes). –Teacher also prepares two mixtures of pineapple juice in a blender. One mixture is from fresh pineapples. Remove solids with strainer. The other mixture is from canned pineapples. Remove solids with strainer. A.) Students should put each Jell-O cube on a separate dish. B.) Students should be given both pineapple mixtures that are labeled in small cups. (Canned vs. Fresh) C.) Students use eyedroppers to drip each sample on the Jell-O until the dish is full and then use the dish juice to keep drizzling. D.) Record observations of both Jello-O samples from the beginning of class to the end every 5 minutes. E.) Don’t cross contaminate the samples. Please use two eye droppers.

115. Which one of these was given the fresh pineapple juice?

116. Which one of these was given the fresh pineapple juice? Letter A

117. Which one of these was given the fresh pineapple juice? Letter A… Why?

118. Answer: –Gelatin comes from a protein called collagen found in animal bones. –Fresh pineapple juice contains an enzyme called bromelin that breaks down protein. –The canning process denatures the enzyme bromelin so it cannot break down collagen. –Conclusion…

119. Answer: –Gelatin comes from a protein called collagen found in animal bones. –Fresh pineapple juice contains an enzyme called bromelin that breaks down protein. –The canning process denatures the enzyme bromelin so it cannot break down collagen. –Conclusion…

120. Answer: –Gelatin comes from a protein called collagen found in animal bones. –Fresh pineapple juice contains an enzyme called bromelin that breaks down protein. –The canning process denatures the enzyme bromelin so it cannot break down collagen. –Conclusion…

121. Answer: –Gelatin comes from a protein called collagen found in animal bones. –Fresh pineapple juice contains an enzyme called bromelin that breaks down protein. –The canning process denatures the enzyme bromelin so it cannot break down collagen. –Conclusion…

122. Helpful enzymes are not destroyed in fresh foods as they are in many processed foods.

125. Are these colors formed from the natural berries and ingredients in the beverage? Copyright © 2010 Ryan P. Murphy

126. Artificial colorings: FD&C Colors – Color’s considered safe by the FDA for use in food, drugs and cosmetics; most of the colors are derived from coal tar and must be certified by the FDA not to contain more than 10ppm of lead and arsenic; certification does not address any harmful effects these colors may have on the body; most coal tar colors are potential carcinogens, may contain carcinogenic contaminants, and cause allergic reactions Copyright © 2010 Ryan P. Murphy

127. Artificial flavoring - may cause reproductive disorders, developmental problems; not adequately tested. Copyright © 2010 Ryan P. Murphy

128. Polysorbate 60 + emulsifier Copyright © 2010 Ryan P. Murphy

129. Polysorbate 60 + emulsifier Copyright © 2010 Ryan P. Murphy

130. Polysorbate 60 + emulsifier Food additive used to keep oils dispersed and in suspension, in products such as mayonnaise and peanut butter and Twinkies. Copyright © 2010 Ryan P. Murphy

131. Which one is without the emulsifier? Copyright © 2010 Ryan P. Murphy

132. Answer: You would pour this onto your sandwich without emulsifiers? Copyright © 2010 Ryan P. Murphy

133. Video! (Optional) Parody of STAR WARS with vegetables telling you to avoid food with preservatives. –http://www.youtube.com/watch?v=hVrIyEu6h_Ehttp://www.youtube.com/watch?v=hVrIyEu6h_E Copyright © 2010 Ryan P. Murphy

134. There are about 6 ingredients in a baked cake. Copyright © 2010 Ryan P. Murphy

135. There are about 6 ingredients in a baked cake. –A Twinkie is a cake, how many ingredients should it have? Copyright © 2010 Ryan P. Murphy

136. There are 39 ingredients in a Twinkie: yes, there are flour, sugar, salt, baking soda, water, and "trace" of egg. Copyright © 2010 Ryan P. Murphy

137. There are 39 ingredients in a Twinkie: yes, there are flour, sugar, salt, baking soda, water, and "trace" of egg. –The rest of the ingredient list is, shall we say, less natural. Copyright © 2010 Ryan P. Murphy

138. Ingredients in a Twinkie. Modified corn starch -Dextrin Cellulose gum - Calcium caseinate Whey - Beef fat. Leavenings (sodium acid pyrophosphate, baking soda, monocalcium phosphate) Salt -Wheat gluten Cornstarch -Natural and artificial flavours Corn flour -Caramel colour Corn syrup solids -Colour added (yellow 5, red 40) Mono and diglycerides -Sorbic acid (to retain freshness) Soy lecithin -Calcium sulphate Polysorbate 60 -Sodium stearol lactylate

140. “Hey Joe”, “Did you know that a Twinkie contains beef fat!” “Hey Joe”, “Did you know that a Twinkie contains beef fat!”

141. Ingredients in a Twinkie. Modified corn starch -Dextrin Cellulose gum - Calcium caseinate Whey - Beef fat. Leavenings (sodium acid pyrophosphate, baking soda, monocalcium phosphate) Salt -Wheat gluten Cornstarch -Natural and artificial flavours Corn flour -Caramel colour Corn syrup solids -Colour added (yellow 5, red 40) Mono and diglycerides -Sorbic acid (to retain freshness) Soy lecithin -Calcium sulphate Polysorbate 60 -Sodium stearol lactylate

142. Video Link! The ingredients in a Twinkie. –http://www.youtube.com/watch?v=MVgzY2Sjf0Ehttp://www.youtube.com/watch?v=MVgzY2Sjf0E

143. What do you think this is a picture of?

144. Pre-cooked mechanically separated poultry.

145. AKA – Part of a chicken nugget.

146. They use ammonia (bleach) to color it white.

148. The Human Body Systems and Health Topic Units includes. –A 13 Part 8,500 Slide PowerPoint roadmap. –40 page bundled homework package, modified version, answer keys, homework rubric. All chronologically follows slideshow. –56 Pages of unit notes that follow slideshow. –7 PowerPoint Review Games (1,400 Slides) with answers and game sheet. –30 Worksheets that follow slideshow for classwork –Crossword puzzles, games, rubrics, curriculum guide, and much more. –http://www.sciencepowerpoint.com/Human_Body_Syst ems_and_Health_Topics_Unit.htmlhttp://www.sciencepowerpoint.com/Human_Body_Syst ems_and_Health_Topics_Unit.html

149. More Units Available at… Earth Science: The Soil Science and Glaciers Unit, The Geology Topics Unit, The Astronomy Topics Unit, The Weather and Climate Unit, and The Rivers and Water Quality Unit, The Water Molecule Unit. Physical Science: The Laws of Motion and Machines Unit, The Atoms and Periodic Table Unit, The Energy and the Environment Unit, and Science Skills Unit. Life Science: The Infectious Diseases Unit, The Cellular Biology Unit, The DNA and Genetics Unit, The Life Topics Unit, The Plant Unit, The Taxonomy and Classification Unit, Ecology: Feeding Levels Unit, Ecology: Interactions Unit, Ecology: Abiotic Factors, The Evolution and Natural Selection Unit, and The Human Body Systems and Health Topics Unit Copyright © 2010 Ryan P. Murphy

150. Activity! Molecules of Life, Healthy Eating and Healthy Living Review Game. Copyright © 2010 Ryan P. Murphy

151. Human Body Unit Part V/XIII

152. Human Body Unit Part V/XIII