Church, R. R. and Lyman, R. L. (2003). Small fragments make small differences in efficiency when rendering grease from fractured artiodactyl bones by boiling. J Archaeol Sci 30 (8). Vol 30(8), pp. 1077-1084.
 Title The title of the publication or report |
Small fragments make small differences in efficiency when rendering grease from fractured artiodactyl bones by boiling | |||||||||
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Issue The name of the volume or issue |
J Archaeol Sci 30 (8) | |||||||||
Series The series the publication or report is included in |
Journal of Archaeological Science | |||||||||
Volume Volume number and part |
30 (8) | |||||||||
Page Start/End The start and end page numbers. |
1077 - 1084 | |||||||||
Biblio Note This is a Bibliographic record only. |
Please note that this is a bibliographic record only, as originally entered into the BIAB database. The ADS have no files for download, and unfortunately cannot advise further on where to access hard copy or digital versions. | |||||||||
Publication Type The type of publication - report, monograph, journal article or chapter from a book |
Journal | |||||||||
Abstract The abstract describing the content of the publication or report |
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 5cm) or from bones cut into pieces of 4, 2, or 1cm maximum dimension. All produced over 80% of their renderable grease in two-three hours 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 hours. 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. | |||||||||
Year of Publication The year the book, article or report was published |
2003 | |||||||||
Locations Any locations covered by the publication or report. This is not the place the book or report was published. |
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Source Where the record has come from or which dataset it was orginally included in. |
BIAB
(The British & Irish Archaeological Bibliography (BIAB))
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Created Date The date the record of the pubication was first entered |
03 Feb 2004 |
