…a daily picture of anatomy! And today it is four pictures; da-da-dee! ♫
Today I’m shimmying down your interwebz with a late delivery. I’ve promised before to show how we clean up our nasty gooey skeletons to preserve them for future research to use. This is the intended final destination of all critters that are tenants of my freezers– the freezer is just a lovely holiday home, but bony heaven is the end result. I’ve accumulated a little museum of the bones of exotic animals I’ve studied, using these cleaned specimens. Here is how I do that preservation– there are four basic steps, and I’ll show them in four photos.
Stomach-Churning Rating: 8/10; first just dry bones, but then some gooey bones and by the end we ratchet it up to bloody organs.
Step 1) We get the deceased animal from various zoos and other EU sources, CT/MRI scan it, and dissect it. That’s what most of this blog focuses on, so I won’t show that. But I will show the end result, and then how I get to that:
Those are some elephant and rhino bones, some of which you saw on the 2nd day of Freezermas. Elephant bones are super greasy; it’s almost impossible to get rid of that brown grease visible in this photo (upper LH side) without making the bones brittle and over-bleached. The bones of the whiter white rhino on the right show what I’m usually aiming for. How do I get this done? Well, here’s an example for an elephant shank:
I take the elephant shank and make soup. (above) An Asian elephant’s patella, tibia and fibula were dissected, frozen for many years (queued up for cleaning; much freezer burn occurred on this specimen— it was jerky-fied), and then thawed. I put large specimens in this Rose cooker unit, which is a big ham cooker with a heater unit at the bottom. My baby, a Rapidaire MKV 5-ham unit is shown; oooh, ahhh!
The Rose cooker is filled up with tap water and been set it at around 60-90C. Then I let it cook away! A brothy soup develops, and sometimes it smells rather nice (my favourite aroma is giraffe leg). Sometimes… it’s not so nice. We check it every few hours to top up the water and remove stray tissue, and then change the water every day or so.
An elephant shank like this will take 2-3 days of cooking, longer if only switched on during work hours. The key thing is not to let it cook dry, which happened once with a faulty Rose cooker that did not do its normal auto-shutoff when the water ran low… showing up to work to encounter some fire trucks and unhappy college Health & Safety rep is not a good way to start your day, trust me!
This step is only slightly different for smaller (<30cm) specimens. Rather than the Rose cooker, we use the lovingly named “Croc Crock”, which isn’t visually impressive but you can see it here. As the name indicates, we’ve mainly used it for small crocodiles, and it is a crock pot. (a helpful thing is to add some detergent to the water for these small specimens; then bleaching isn’t so necessary)
Step 2) Then I empty out the water through the bottom spout, do the very nasty job of cleaning out the fat and other tissue that has accumulated (think 20 gallons of goo), hose off the bone, and set it in a ~10% bleach solution for at least a day, or up to a week or so for an elephant bone. Once it’s cleared up, I leave it out to dry (for big elephant bones, copious amounts of grease may be emerging for a few weeks). And then…
Step 3) I varnish the dry bones with a clear varnish, and let them dry. Here is how that elephant shank turned out. Pretty good! Finally, they get to join their friends:
Step 4) The prepared bones are labelled, given a number/name that I file in a world class comprehensive electronic database (cough, get on that John, cough!), and they become part of my humble mini-museum, shown above. Voila! The chef’s job is finished. Let science be served!
Happy Freezermas! Sing it: “On the fourth day of Freezermas, this blo-og gave to me: one tibiotarsus, two Darwin pictures, three muscle layers, a-a-and four steps of bone cookery!” ♪♫
Oh it’s Valentine’s day, so, err, have a heart today. Have four, actually!