Week 4 Lab Data Group F: Ritual

Group members: Luisa Cichowski, Rahim Hamid, Amalia Pappa, and Samantha Zimmerman

Setting up the woodpiles

We had initially set our woodpile up more openly (fig.1) but Jake recommended we make our top layer more solid (fig. 2)

Initial Measurements

	weight (oz)	dimensions (in)
femur	110.2 oz	Length = 17 in Width of head = 5 in Width of shaft = 4 in
oxtail	37.5 oz	Length = 18.6 in
heart	8.8 oz
liver	8.35 oz
kidney	7 oz
wrapped femur	127 oz
omentum (wrapped femur – unwrapped femur	16.8 oz = 127 – 110.2

Preparations

1. Cut heart, kidney, and liver in half so they were easier to spit (fig 3)
2. Spit kidney and liver on Menards spits and heart on other spit (fig 4)
3. Starting the fire
   • Because our top layer of wood was so thick, the fire took longer to start. We used more fatwood than other groups and rotated the wood around to facilitate the fire

Observations

Time (HH:MM:SS)	observations
00:00:00	Started fire
00:18:00	Put femur on fire (fig 5)
00:21:00	See fat from femur dripping down into fire
00:25:00	Femur shaft burns faster than head (fig 6)
00:26:25	Fat begins to shrink around bone (fig 7)
00:39:30	Oxtail is put on the fire
00:40:30	Tail goes flat (fig 8)
00:42:00	Tail begins to curl (fig 9)
00:54:39	Add splanchna (fig 10)
00:55:00	Our heart falls off the spit onto the ground, we put it back on the spit and continue to cook it
01:02:00	Liver and Kidney temperature recorded at 100° F
01:03:00	Heart temperature recorded at 80° F
01:06:00	Femur is completely charred; oxtail snaps in half and is mostly charred (fig 11)
01:07:00	Fire begins to collapse into the middle (fig 12)
01:13:00	Liver temperature recorded at 145° F; kidney temperature recorded at 180° F (fig 13)
01:14:00	Heart temperature recorded at 160° F (fig 13)
01:16:00	Fire is quenched with wine *around 30 mins later the fire somehow rekindles. Noah douses it with water