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The human body is composed of approximately: 64% water, 20% protein, 10% fat, 1% carbohydrate, 5% minerals. [1] The decomposition of soft tissue is characterized by the breakdown of these macromolecules, and thus a large proportion of the decomposition products should reflect the amount of protein and fat content initially present in the body. [4]
The body is disinfected and insects such as maggots and flies are removed. [1] The body is then washed with water and germicidal soap. This movement of the body parts also helps to relieve rigor mortis, [2] and particular attention is given by the embalmer to parts of the body that are most visible during a viewing: the facial area and hands.
Condition of the body: A body with a greater fat percentage and less lean body mass will have a faster rate of putrefaction, as fat retains more heat and it carries a larger amount of fluid in the tissues. [5] Cause of death: The cause of death has a direct relationship to putrefaction speed, with bodies that died from acute violence or ...
Body size is an important factor that will also influence the rate of decomposition. [22] A larger body mass and more fat will decompose more rapidly. [22] This is because after death, fats will liquify, accounting for a large portion of decomposition. [22] People with a lower fat percentage will decompose more slowly. [22]
Water weight, also known as water retention, is a buildup of excess water or fluid in the body's tissues, which can occur for a variety of reasons, Dr. Felice Schnoll-Sussman, gastroenterologist ...
The oldest embalming fluid company was founded as the Hill Fluid Company, in 1878, and was then incorporated by Dr. A.A. Bakker, as the Champion Company, in 1880, making The Champion Company 143 years old. Champion was still owned and operated by the Bakker Family until the death of Dr. Bakker's granddaughter, in the late 1970's.
Pigs: stages of body cooling after death. In pigs, the decrease in body temperature occurs in the eyeball, orbit soft tissue, rectum, and muscle tissue. [29] Up to 13 hours after death, eyeball cooling in pigs provides a reasonable estimate of time since death. [30] After 13 hours, muscle and rectal temperatures in pigs are better estimates of ...
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