Bone (state: s)

Material type: Food

Exergy values

Method	Minimum / kJ/kg	Mean / kJ/kg	Maximum / kJ/kg
heating values: Huang et al (2016) HHV	17479.7	17479.7	17479.7
heating values: Song et al (2012) HHV	16438.9	16438.9	16438.9
heating values: Zhang et al (2016) HHV	16671.5	16671.5	16671.5
ultimate: Hongliang et al (2017)	15596.7	15596.7	15596.7
ultimate: Shieh & Fan (1982)	16230.9	16230.9	16230.9
ultimate: Song et al (2012)	16304.6	16304.6	16304.6
ultimate: Stepanov (1995)	15875.0	15875.0	15875.0

Composition

No substance composition data.

Proximate analysis

Component	Wt %
VM	59.23
FC	4.46
A	36.40

Reference: (Zhou, et al., 2014)

Ultimate analysis

Component	Wt %
Ash	36.30
C	36.96
O	16.17
H	4.57
N	5.52
S	0.48
Cl	0.00

Reference: (Zhou, et al., 2014)

Heating values

Heating value	kJ/kg
HHV	15701.0
LHV	None

Reference: (Zhou, et al., 2014)