What happens to a bone baked for 2 hours in the oven?

When a bone is baked in the oven for two hours, several changes occur. Here's what happens to the bone:

Loss of Moisture: The prolonged exposure to heat causes the bone to release its moisture content, leading to dehydration. This process makes the bone increasingly brittle.

Mineral Composition: As the bone loses water, its mineral content becomes more concentrated. The organic components of the bone break down, leaving behind mostly calcium phosphate and other mineral salts.

Colour Changes: The bone undergoes colour changes as it bakes in the oven. Initially, it might appear white or yellowish, but as the heating continues, it gradually darkens, turning brown and eventually black. This colour change is due to several chemical reactions occurring within the bone, including protein denaturation and caramelisation.

Structural Changes: The high temperature and prolonged heating can alter the bone's physical structure. The collagen protein that provides flexibility to the bone breaks down, resulting in a more rigid and brittle texture. The bone's strength and integrity decrease significantly.

Charring and Ash Formation: If the bone is exposed to extremely high temperatures (above 400 degrees Celsius), it may start to char and form a layer of black, carbonaceous material. At higher temperatures, the bone can eventually be reduced to bone ash, which is a powder composed primarily of calcium and other mineral oxides.

Precautions and Safety: It's important to note that baking bones at extremely high temperatures or for extended periods can release potentially harmful compounds, including organic pollutants. Adequate ventilation should be maintained during the baking process, and it's not recommended to consume bones heated to such high temperatures.