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 used as a physical teaching aid for traditional Chinese medicine education. To ensure the preservation of the bone's quality, we applied scientific processing techniques and achieved excellent results. Below is a detailed description of the methods we used: First, the bones were classified into four categories based on their density, spongious structure, and anatomical features: A. Long bones—dense and less porous. B. Short bones—highly dense with minimal porosity. C. Flat bones—thin and more susceptible to heat. D. Irregular bones—less dense with more porous areas. Before cooking, the bones were soaked and washed thoroughly to remove dust, impurities, microorganisms, and any accumulated organic matter. This step ensured that the specimens were clean and ready for further processing and drug extraction. Next, we prepared several chemical solutions for treatment: - 30% hydrogen peroxide (500 mL in two bottles), produced by Laiyang Pharmaceutical Company. - Phenol (500g in one bottle), supplied by Tianjin Mok Ruifu Trading Company. - Camphor (500g in one bag), purchased from Tai'an Medicinal Materials Company. - Salt (250g in one bag), bought from a local shop. - Pure alcohol (60kg), brewed by Taishan Shengliyuan Brewing Co., Ltd. - Two ceramic cylinders (25kg each) and four 10,000mL bottles, acquired from the market. The tiger bones were then cooked in large iron pans according to their classification. It was crucial not to boil them all at once. The first boiling involved using cold water and cooking for 20 minutes. Afterward, the bones were rinsed and cleaned with bamboo strips to remove residues, fascia, and oils. For the second round, we added fresh cold water, boiled again, and checked for irregularities. We removed the slick from the pan, added salt for sterilization, and continued cooking for another 20 minutes. The fire was kept low, and the pan remained open to prevent damage. In the third step, we focused on specific parts of the bones, especially those with tendons attached. The bones were submerged in cold water and exposed to sunlight to encourage bacterial action, helping to remove residual tissue within a week. During the fourth cooking phase, the bones were boiled slowly for 40 minutes, allowing fat to melt out. The grease was removed, and the bones were dried in the sun or with an electric fan. After three days, they became completely dry and produced a crisp sound when touched. For the fifth infusion, the bones were soaked in pure edible alcohol, with the volume being more than three times the weight of the bones. They were left in a ceramic jar for two weeks, allowing the alcohol to extract oils and blood remnants. Once the alcohol turned golden and clear, the bones were removed, dried, and the remaining tendons were carefully peeled off. In the sixth step, the air-dried bones were re-soaked in fresh alcohol for another two weeks. The treated alcohol was filtered, stored in sealed glass bottles, and kept away from evaporation or contamination. The seventh infusion involved soaking the bones in 3% hydrogen peroxide, four times their weight, for bleaching. The process was monitored closely, and if needed, it could be repeated. After bleaching, the bones were rinsed and dried. Finally, for antiseptic treatment, the bones were soaked in a 2% phenol solution for one day, then in a 3% camphor water solution for another day. After thorough drying, the bones were ready for long-term preservation. This comprehensive method ensured the effective protection and preservation of the tiger bones for educational use. Author: Shandong Institute of Chinese Materia Medica

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