Table 1.

Chemical compositions of liquor obtained from bone after autoclave for different times

Liquor samples	Protein content (g/100 g BB)	α- Amino group content (g/100 g BB)	Hydroxyproline content (g/100 g BB)
BB	2.57 ± 0.39 b	0.15 ± 0.02 d	0.01 ± 0.002 d
AT-30	2.54 ± 0.25 b	0.21 ± 0.01 c	0.05 ± 0.001 c
AT-60	5.99 ± 0.01 a	0.47 ± 0.01 b	0.06 ± 0.002 b
AT-90	12.84 ± 0.45 a	0.57 ± 0.01 a	0.07 ± 0.001 a

BB Boiled bone, AT-30 bone autoclaved for 30 min, AT-60 bone autoclaved for 60 min, AT-90 bone autoclaved for 90 min. Four volumes of distilled water were added into BB prior to autoclaving (121 ºC)

Values are presented as mean ± SD (n = 3)

Different lowercase superscripts in the same column indicate significant differences (P < 0.05)