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In the process of cooking bones, the calcium deposits within the marrow are evaporated with the water/moisture of the bone. This lack of calcium is why the bone is more brittle after having been cooked.

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13y ago
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9y ago

Cooked bones usually have been exposed to moisture, so they absorb it like a sponge and thus lose the durability. Think of a sponge that is dry versus a wet sponge.

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Q: Why cooked bones easy to break?
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