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
- Cut heart, kidney, and liver in half so they were easier to spit (fig 3)
- Spit kidney and liver on Menards spits and heart on other spit (fig 4)
- 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 |
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