Fig. 4. Shows TEM images which are representative of the collagen from the ‘cooked’ (group A) and ‘uncooked’ (group B) bones. In group A (images a, b and c) the collagen was mainly observed as long intact fibrils with frayed ends and beaded regions. In group B (images d, e and f) the collagen was considerably more damaged. Whilst some beaded fibrils were also present in this set of bones (f) the majority of the fibrils were observed as short fragments with frayed ends i.e. Dumbbells (e) or as gelatinous clumps (d). The scale bars are 500 nm.
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