Determining the temperatures to which the bone was heated in archaeological contexts. Distinguishing between boiled and grilled bones
- Lambri, Melania Lucila
- Lambri, Osvaldo Agustin F.
- Bonifacich, Federico Guillermo
- Zelada, Griselda Irene
- Rocchietti, Ana Maria
DOIAbstract
A study carried out in fresh cow (Bos taurus) cortical-femur bones which allows determining the maximum annealing temperature to which a bone was subjected is shown. It is focused on temperatures near the ones used in culinary activities. Mechanical spectroscopy, optical microscopy, differential thermal analysis and thermogravimetry studies are used in the present work. The study takes into account the behaviour of the thermal denaturation processes from the remnant collagen as a function of temperature. The survey of the relaxation process related to the triple helix to random coil transition from the residual collagen which occurs at 510 K/ 237 ◦C, is proposed as a potentially useful tool for determining that the bone was not previously h...
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