Przeglądaj wg Autor "Kempa, Kamila"

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    Characterization of selected techniques of maceration bones of Gallus gallus domesticus
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2016) Kempa, Kamila; Kulawik, Mirosława; Bartyzel, Bartłomiej J.; Jakubowski, Mikołaj; Skubis, Jacek; Koczoń, Piotr; Department of Animal Anatomy, Poznań University of Life Sciences; Department of Animal Anatomy, Poznań University of Life Sciences; Department of Morphological Sciences, Warsaw University of Life Sciences, Warsaw; Department of Game Management and Forest Protection, Poznań University of Life Sciences; Department of Game Management and Forest Protection, Poznań University of Life Sciences; Department of Organic and Food Chemistry, Warsaw University of Life Sciences, Warsaw
    Five carcasses of domestic hens Gallus gallus domesticus were starting material for this study. Three carcasses were thermally treated to obtain all parts of skeleton. One set of initial material was placed in water solution of washing powder i.e. Persil®, second one was placed in 5% hydrogen peroxide water solution, the third one was dried in room temperature. Fourth was enzymatic macerated in washing powder solution Persil® of the temperature 50°C. The last one was macerated chemically with use of 3% sodium hydroxide solution. The conductance and effects of procedures applied were evaluated. Results showed boiling to be the shortest and enzymatic process to be the longest procedure to prepare bones of desired quality. Bright material was obtained after both boiling and whitening in 5% hydrogen peroxide and enzymatic process. Chemical maceration produced brown elements of skeleton, however joints remained undamaged. Yet, enzymatic maceration was accompanied with unpleasant odour. The selection of procedure to obtain skeleton depends mainly on desired use of final product as well as the technical capabilities.