Hi Cregg
The Church and Lyman article has now been posted on the zooarch social
network (thanks to Richard Madgwick)
If you are not a member you can join using the below link.
http://zooarchaeology.ning.com/?xgi=d4aSz5g
Once you've joined scroll down the main page to the forum section and select
the bone grease discussion.
Cheers
Jim
-----Original Message-----
From: Analysis of animal remains from archaeological sites
[mailto:[log in to unmask]] On Behalf Of Cregg Madrigal
Sent: 17 August 2009 15:42
To: [log in to unmask]
Subject: Re: [ZOOARCH] bone grease content
Ana,
You would probably be interested in this article by Church and Lyman.
Unfortunately, I do not have a pdf copy (but would like one...)
Cregg
Church, Robert R, and R Lee Lyman. 2003. Small fragments make small
differences in efficiency when rendering grease from fractured artiodactyl
bones by boiling. Journal of Archaeological Science 30, no. 8: 1077-1084.
Abstract: Part of the conventional wisdom of modern zooarchaeology is that
in order for grease to be efficiently rendered from bones by boiling,
skeletal elements must be broken into very small pieces. Experimental
boiling of fresh long bones (humeri, femora, tibiae) of white-tailed deer
(Odocoileus virginianus) reduced to various sizes indicates this is not
necessarily true. No significant difference was found in the efficiency
(rate) of rendering grease from bone fragments generated by hammerstone
breakage (fragment maximum dimension 5 cm) or from bones cut into pieces of
4, 2, or 1 cm maximum dimension. All produced over 80% of their renderable
grease in 2-3 h of boiling. Long bones cut into three pieces comprising the
complete diaphysis and two epiphyses were the least efficiently boiled; 80%
of their grease was rendered in 5 h. The small amount of grease rendered
suggests that the extraction of fat-soluble trace nutrients other than
lipids may be an additional reason that bone fragments were boiled.
T. Cregg Madrigal, Ph.D.
Principal Environmental Specialist - Archaeology
New Jersey Dept. of Environmental Protection
Municipal Finance and Construction Element
Office of Technical Services
PO Box 425
Trenton, NJ, 08625-0425
(609) 633-1170
[log in to unmask]
>>> Ana Belén Marín <[log in to unmask]> 8/17/2009 3:36 AM >>>
Dear zooarch,
I'm looking for information about bone grease content in quantitative terms,
I mean, experimental studies which provide the amount of grease in weight or
volume per anatomical part that can be obtained from fresh bone by boiling
procedures. As you know, when Binford (1978) developed his grease index, he
used total bone volume as an indicator of the potential grease that can be
obtained. He also extracted bone grease by boiling then in a chemical
solution and gave dry bone weights, but no information about exact grease
weight are provided.
Brink (1997) used experimental data of bison long bones to analyze the
relationship between grease weight and bone volume or bone density, finding
that Binford's emphasis in grease quality was not so justified. He provided
some information in quantitative terms but only related with long bones and
I would like to characterize the whole skeleton.
I have also seen this reference:
Lupo, K. D., and Schmitt, D. N. 997 Experiments in bone boiling: nutritional
returns and archaeological reflections. Anthropozoologica 25-26:137-144.
Unfortunately I don't have access to this article (Could anyone please send
me a pdf?)
I don' know if there are more papers concerning this issue. Unlike meat and
bone marrow, it seems that bone grease has been less studied. I would
appreciate any help with this.
Best wishes,
Ana
--------------------------------------------------------
Ana Belén Marín Arroyo, Ph.D
Research Associate
Leverhulme Centre for Human Evolutionary Studies
University of Cambridge
The Henry Wellcome Building
Fitzwilliam Street
CB2 1QH Cambridge * UK
E-mail: [log in to unmask]
www.zooarqueologia.es
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