Determination of chemical composition and structure of cows’ femoral bone

Abstract

Introduction: In nomadic Mongolian and ancient Chinese traditional medicine, carrot bone broth was used in combination with tannins and herbs to suppress gas, relieve fatigue, strengthen the body, and cure any ailment. Objective: To study the chemical composition of bovine bone, to extract mineral oil from the bones, and to study the possibility of using it for further treatment. Materials and Methods: Bone carcass bone samples were selected from the “Denjiin Myanga” food market in Ulaanbaatar (with a certificate from the Central Laboratory of the Mongolian Food Inspection Service). Results: High levels of CaO and P2O5 were detected in the macroand micronutrients of two types of cooked and uncooked carrot bone samples. It contains cations K + and Mg2 + and trace elements Ba, Sr, Ti and Zn. Conclusions: 1. Cattle bones are composed mainly of hydroxyapatite mineral (Ca10 (PO4) 6 (OH) 2) and contain trace elements such as Ba, Ti, Sr, Zn. 2. X-ray diffractograms and infrared spectrum analysis show that the change in peak intensity decreases the content of macro and micro elements in the composition during bone cooking, indicating a shift from bone to broth and fat.