Grease, bone

Almost any organic material can be composted, but avoid meat scraps, grease, bone and other animal remains. It is also best not to compost weeds with mature seed or diseased plants, since weed seed and disease organisms may not be destroyed during composting. 

Waste Fats.—Under this classification may be included marrow fat, skin greases, bone fats, animal grease, melted stuff from hotel and restaurant refuse, and similar fatty products. The following is a fair typical selection —... 

It is a doctrine of the Adepts that fallen man has not lost the capacity for immortality, but simply the food or regimen of eternal life. The possibility is indestructible in his nature. They are also persuaded that the human body conceals the inexhaustible fountain of a Sovereign Balsam by which this life, under given circumstances, may yet be recovered. It is alike in blood and milk, grease and bone, brain and marrow in a word, it sustains his physical nature at all points. Man has, therefore, within him the materials of a medicine which surpasses the healing properties of any herb or stone, as well as of any extract of other animal natures. This is the virtue of the food of the Tree of Life which once sustained Adam, and still persists in all his descendants. Extract it, and thou hast found the treasure. The essence is in thy hands thou hast no need to seek outside thyself for that which is so abundantly within thee. Man is the monarch of Nature his soul is his noblest part, which remains immortal and in its essence like unto the angels it communicates to his fallen body the majesty which illuminates the countenance. But that body has still a thousand virtues which are the remains of his primal prerogatives, and, above all, a principle of life which it is still possible to develop. 

In cases of grease, exfoliating bone, Ac., it should be diluted with from ten to fifteen times its bulk of water. 

The grease was removed from the bone, and it was boiled in water. 

The bone was then cooled to room temperature and the remaining grease was removed then, the bone was dried in sunlight for 12 h. 

Principal fats and oils for soap making are tallow from beef and mutton, coconut oil, palm oil, olive oil, bone grease, and cottonseed oil. 

Bone-grease is supplied by bone-boilers, and forms a useful soap material for mottled soaps ... 

London Mottled Soap is generally made from melted kitchen stuff, bone grease, cheap tallow, and any inferior fatty matter that will prove serviceable. The leys are ade from crude soda ash, termed black ashy the impurities in which give the mottled or marbled strike," for which this variety of soap is famed. The goods, as the fatty materials are called, are first put into the pan, when the first dose of ley, at sp. gr. 1 050, is run in, after which the fire is made up beneath the pan, and the materials brought to a steady boil. To assist the combination of the tty substances with the ley, a workman constantly... 

The Fats and Oils—Olive-oil—Tallow—Lard—Falm-oil—Cocoa-nut Oil— Oastor-oil —Bone-grease—Horse-grease—Kitchen-stuff— Oleine, or Tallow-oil—Fish-oils— Eesin, or Colophony—Be-oovered Grease or Yorkshire Fat—The Alkalies—Oaustio Soda -Potash—Silicate of Soda, or Soluble Glass-China Clay, or Kaolin—Sulphate of Soda, or Glauber s Salt. ... 

A small fraction of WAW is characteristic for protein and mineral components in contrast to the native bone tissue. For protein component in chloroform medium, contribution of this fraction increases, while for the mineral component, it is present only in the form of a broad and weak signal. There are several factors in the native bone material, which are appropriate for the formation of WAW structures, such as hydrophilic HAP nanoparticles in hydrophilic/hydrophobic collagen matrix and hydrophobic grease functionalities as weakly polar or nonpolar components creating mosaic hydrophilic/hydrophobic structures. 

C /rd mottled is usually made from melted kitchen stuff and bone grease. 

Animal by-products, condemned carcasses and parts from packing plants, trimmings and bones from butcher shops, spent frying fats/oils, and fats collected from restaurant and food service kitchen grease traps are dry-rendered to produce inedible fats and oils. 

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