Table 2-1. The results of measured properties in the experiment.

group		body weight (g)	bone length (mm)		bone dry weight (mg)
			femur	tibia	femur	tibia
baseline		26.7 ± 1.9	15.4 ± 0.4	17.8 ± 0.7	49.6 ± 6.4	38.4 ± 4.4
sham	50	34.7 ± 2.9	16.4 ± 0.5	19.1 ± 0.5	65.0 ± 4.9	47.4 ± 2.3
	100	40.0 ± 5.1	16.9 ± 0.5	19.9 ± 0.3	74.3 ± 8.2	54.0 ± 2.0
	140	42.3 ± 2.9	17.0 ± 0.4	20.2 ± 0.3	75.2 ± 7.8	58.5 ± 6.3
ovx	50	42.8 ± 2.7*	16.9 ± 0.5*	19.5 ± 0.4*	60.9 ± 5.8*	46.1 ± 2.9
	100	50.3 ± 4.6*	17.5 ± 0.6*	20.6 ± 0.3*	71.0 ± 6.1*	49.0 ± 4.8*
	140	52.9 ± 4.9*	17.5 ± 0.4*	20.7 ± 0.6*	73.0 ± 4.8	53.7 ± 3.3*
sham+L.Ca	50	32.0 ± 2.4	16.2 ± 0.5	19.0 ± 0.3	48.0 ± 1.9#	39.6 ± 0.7#
	100	35.2 ± 2.3	16.7 ± 0.5	19.7 ± 0.3	55.6 ± 3.0#	45.0 ± 4.7#
	140	41.1 ± 5.0	16.9 ± 0.4	20.0 ± 0.4	60.3 ± 7.0#	47.0 ± 2.1#
ovx+L.Ca	50	38.3 ± 2.3*#	16.6 ± 0.4*	19.4 ± 0.4*	45.9 ± 4.0*#	37.2 ± 2.0*#
	100	43.0 ± 4.0*#	17.0 ± 0.4*	20.5 ± 0.6*	51.8 ± 5.1*#	43.6 ± 2.2*#
	140	47.0 ± 2.1*#	17.1 ± 0.6	20.6 ± 0.4*	59.1 ± 4.7#	46.2 ± 2.1#

^*Significantly different from sham-operated group (p<0.05).

^#Significantly different from standard laboratory food group (p<0.05).