Enzymes

The maceration of bone with PAPAIN leads to excellent results within a short time. The bone is not attacked, finest bone structures are preserved. The bone material must be boiled briefly before being placed in the liquor. The PAPAIN bath can be used for a very long time (months).

Preparation of the bones:
The bones are roughly fleshed and thoroughly bled and soaked in 1-2% saline solution (per litre of liquor add 0.5 g Peramit LPW, possibly 0.1 g Mortanol 30, 0.5 g Supralan UF, possibly 0.5 g Supralan 67). Then boil the bones for approx. 10 - 15 minutes in water with 10 g/l table salt and 1 g/l Supralan UF. IMPORTANT: Let the bones cool down to 40°C, only then they can be put into the PAPAIN bath.

Maceration in the PAPAIN bath, standard recipe:

• 5 g PAPAIN per litre tap water 40-45°C
  
• 10-20 g/l salt
  
• 0.5-1 g/l Peramit LPW (softening agent)
  
• ev. 0.1 g/l Mortanol 30 (bactericide)
  
• [0.5 g/l Supralan UF (bactericide)
  
• ev. 0.5 g/l Supralan 67

It is very important that the bath is adjusted to pH 7 - 8.5 with Sodium carbonate (soda) (Indicator strips pH 6-10), continuously controlled and readjusted. During the whole time the bath should be kept at a temperature between 40 and 45°C (above 60°C the PAPAIN is destroyed). A maceration unit or a heating cabinet is most advantageous for this purpose, but it can also be done with an old oven, an immersion heater with heat control, etc. The bath should be circulated regularly. After 24 - 36 hours (depending on the material) the bones can be removed and rinsed. Subsequently, the material is degreased and bleached with hydrogen peroxide. The bath can be used several times in succession (over months!).
Disposal of the liquor: no special precautions necessary. Observe local and official regulations.