Skeletal bone preservation of tiger bone specimens

The Shandong Institute of Chinese Materia Medica obtained a tiger bone prior to the implementation of the Animal Protection Law, which was later used as a physical teaching aid for traditional Chinese medicine education. To ensure the preservation and quality of the bone, we applied scientific processing techniques, achieving excellent results. Here is a detailed account of our procedure: 1. **Pre-Cooking Classification** Based on differences in bone density, spongiosa structure, and anatomical characteristics, we categorized the bones into four groups: - **A. Long Bones**: Dense with less spongy tissue. - **B. Short Bones**: Highly dense with minimal spongy areas. - **C. Flat Bones**: Thin and prone to heat. - **D. Irregular Bones**: Less dense, with more spongy regions. 2. **Soaking and Washing** Before cooking, the bones were thoroughly soaked and washed to remove dust, impurities, microorganisms, and any accumulated eggs over time. This step ensured that the specimens were clean and ready for further processing and drug extraction. 3. **Preparation of Medicinal Solutions** We prepared several solutions for treatment: - 30% hydrogen peroxide (500mL, produced by Laiyang, Shandong) in two bottles. - Phenol (500g, from Tianjin Mok Ruifu Trading Company). - Camphor (500g, sold by Tai'an Medicinal Materials Company). - Salt (250g, purchased from a local shop). - Pure alcohol (60kg, brewed by Taishan Shengliyuan Brewing Co.). - Two 25kg ceramic containers and four 10000mL bottles were bought for storage. 4. **Boiling Process** The bones were boiled in large iron pans according to their classification. It was crucial not to boil them all at once. - **First Boil**: Cold water was used to cook the bones until boiling, then they were removed, drained, and rinsed. They were cleaned with a bamboo strip to remove residue, fascia, and oils. - **Second Boil**: More cold water was added, and after boiling, the bones were checked for irregularities. The pan was opened, and slick material was removed. Salt was added for sterilization, followed by another 20 minutes of cooking. - **Third Boil**: Focus was placed on certain sections with attached tendons. After 20 minutes, the bones were submerged in cold water, exposed to sunlight, and left for a week to allow microbial action to remove residual tendon. - **Fourth Boil**: Slow cooking with cold water for 40 minutes allowed fat to melt. Grease was removed, and the bones were dried under sunlight or with an electric fan. After three days, the bones became crisp when touched. 5. **Alcohol Infusion** The dried bones were soaked in pure edible alcohol, with the volume being three times the weight of the bones. After two weeks, the alcohol turned golden and transparent. The bones were removed, dried, and any remaining tendons were carefully peeled off. 6. **Second Alcohol Impregnation** The bones were re-soaked in fresh alcohol for two weeks, then dried. The infused alcohol was filtered, stored in sealed glass bottles to prevent evaporation. 7. **Hydrogen Peroxide Bleaching** The bones were soaked in 3% hydrogen peroxide (four times their weight) for three days. After bleaching, they were washed and soaked in clean water for three hours before drying. If needed, the process could be repeated, with careful monitoring of the bleaching effect. 8. **Antiseptic Treatment** The bones were first soaked in a 2% phenol solution for one day, then in a 3% camphor solution for another day. After thorough drying, the treatment was complete. At this stage, the tiger bones were fully preserved and ready for use in traditional Chinese medicine education. Author: Shandong Institute of Chinese Materia Medica

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