- After applying pressure to the heated bone, It quite easily snapped in two. Lots of very small bone fragments broke off at the fracture sight indicating fragility at the minute level.
- Because of the bones flexibility and ability to bend without breaking, the vinegar had to have affected the bones calcium or phosphorous, giving it the ability to be manipulated but still have a certain degree of tensile strength.
- When pressure was applied to the vinegar soaked bones, they simply bent or swayed to the force applied. The bones however did not break or split in two.
- I believe baking the bones didn’t have nearly the same affect on the bones as the vinegar did. While the calcium remained unhindered through the baking process, it is my hypothesis that the collagen fibers were either destroyed or stripped of there elasticity. This would cause the chicken bones to retain their firmness yest loose the bendibility of a healthy bone.
I soaked two chicken wing bones in vinegar (5%) for exactly seven days. I changed the vinegar daily. On the seventh day I removed the wings from the vinegar. The bones bent easily under pressure. I suspect the vinegar dissolved the bones minerals.
I baked two chicken wing bones at 250 degrees for three hours. I removed the bones, allowed them to cool and attempted to bend them. The thin bone broke easily when pressure was applied. The thick bone maintained it’s shape and did not break.
Lab 5 Bone Histology
- What happens to the heated bone when you apply pressure to it?
When pressure is applied to the heated bone, the bone snaps apart and seems brittle.
- What specific component of the bone tissue do you think that the acid altered?
The vinegar removed the calcium carbonate, leaving the soft flexible collagen.
- What happens to the bone treated with acid when you apply pressure to it?
It bends, almost rubber like.
- What specific component of the bone tissue do think the baking altered?
It affected/altered the collagen, causing the bone to be brittle.
After soaking vinegar for a week, the chicken bones lost their ridged structure, and became quite flexible. They would bend under very little pressure, and bend without breaking. I would suspect that the acidic pH of the vinegar in some way broke down the calcium in the bone, or leached it out. Without calcium present in the bone tissue, it becomes unable to stand up to any pressure.
After baking the bones, they became very hard, and lost the springiness that was present before baking. It would seem to me that all of the water was drawn out of the tissue of the bone. This destroys the soft quality of the bone that was present before as water is a major component. It supports the cartilage components in the bone and blood vessels. The bone was no longer able to withstand bending pressure and broke with some force.
It was interesting to see the changes in the bones to understand how delicate the homeostasis is that needs to be maintained to have healthy bones!
This picture shows one set of bones (left) that have soaked in vinegar for one week, changing the vinegar daily. One set of bones (right) that have been baked in an oven at 250 degrees for 2 hours. Notice the difference just in color. To the touch, the bones on the left are soft and squishy while the bones on the right are hard.
This picture shows that the vinegar bones on the left are pliable and bend when applying pressure. While the bones on the right are not pliable and break when applying pressure.
The vinegar dissolved the calcium carbonate.
The bones that were baked were depleted of water which I think made it brittle. Any answers to what really happens with the baked bones would be helpful.
I soaked a chicken wing bone in a glass of Vinegar for one week. When I checked the bone after drying it off one week later, I found the wing bone had become more flexible and rather spongy or rubbery feeling. I was able to bend the bone without much effort between my fingers. The bone bent considerably as I bent one end toward the other. The bone did not break but did fold or crease in one area.
Since vinegar is slightly acidic, I believe some calcium (and maybe phosphorous) was dissolved from the bone leaving the bone with water filled cartilage resulting in increased flexibility, hence the ease of bending the bone.
In the 2nd part of the experiment, I baked a wing bone in the oven at 350 degrees for about 45 minutes. When I checked the bone after cooling it down, I found that the bone felt lighter than when I had put it in the oven. I had not initially weighed the bone. The bone was hard and I could not break it by bending it with my fingers. I may not have baked it long enough. However, my impression of the bone being lighter after baking, was, I conjecture, due to the amount water that evaporated from the bone by baking it. Articular cartilage, membranes of the endosteum and periosteum, and collagen fibers in the osteiod and lamellae (which give bone some flexibility), as well as blood vessels within the bone all contain a high percentage of water. The evaporation of this water during baking would account for the lighter weight of the bone. The bone should have lost flexibility and therefore been more breakable. I may not have baked my chicken bone long enough to make it easily breakable.
These two experiments demonstrated what can happen to bone if all conditions required for healthy bones are not present.
I soaked my chicken bone for a week, changing the vinegar everyday. After a weeks’ time the bone was quite flexible. I figure that this is due to the acidic vinegar reacted with the calcium phosphate to draw it out of the bones and into solution. That left the comparably flexible collagen fibers as the structure of the bone, and without the bone salts to solidify the structure, the bone became quite pliable.
As for the bone that was baked in the oven, that bone became quite brittle. Since collagen is a protein I think the high heat of the oven for an extended period of time, denatured the protein. This caused the collagen to loose it’s flexibility, or perhaps the collagen was destroyed completely. Regardless, the dominant structural component of the bone became the calcium phosphate, which by itself is quite brittle and the bone was quite easy to break.
I used chicken legs for this lab. 30 minutes into soaking with vinegar. The vinegar started to permeate into the chicken bone. I keep the chicken bone in the cup with vinegar for 1 week. The chicken bone then changed to a darker brown color. When i took the chicken bone out of the cup and started to bend the bone. The epyseal of the bone is more flexible than the shaft part of the bone.
I used wing bones for this lab. The chicken bones I soaked for 8 days, changing the vinegar every day. I tried to feel changes every day in the chicken bones. The color changed from a dark typical bone color, to an almost translucent white color. The bones were very flexible, I was able to bend the bones so the 2 ephipyseal heads touched each other! I believe that the acid (vinegar) removed the calcium in the bones, leaving them soft. I dried the other bones for 3 hours. The darkened in color, and broke fairly easily. The marrow in the middle became dark, almost black and was dry. The heat caused the entire chicken bone to become brittle, by drying up the calcium in the bones. I believe this shows what happens to bones in osteoporosis, when bones become brittle from not receiving enough calcium.
The heated bone felt dry and hard after being baked. When pressure was applied, the bone eventually broke. I think the heat altered (broke down) the collagen fibers, making the bone inflexible and unable to withstand pressure.
The bone soaked in vinegar was flexible and bent easily when pressure was applied to it. The acidic vinegar dissolved the calcium in the chicken bone. Calcium is what gives bones their strength and hardness. All of the calcium was removed by soaking the bone in vinegar for a week, making the bone soft and flexible.