Forensic Science International Short-term effects of hydrated lime and quicklime on the decay of human remains using pig cadavers as human body analogues: Laboratory experiments  Eline M.J. Schotsmans, John Denton, Jonathan N. Fletcher, Robert C. Janaway, Andrew S. Wilson  Forensic Science International  Volume 238, Pages 142.e1-142.e10 (May 2014) DOI: 10.1016/j.forsciint.2013.12.047 Copyright © 2014 Elsevier Ireland Ltd Terms and Conditions

Fig. 1 Hourly cadaver temperatures of unlimed pig PA1, hydrated lime pig PB1 and quicklime pig PC2 during the initial 10 days. Recordings are taken in the core of the carcass (rectum). A slight increase of temperature is noticed in all three pigs (left arrow). The slow increase of temperature of quicklime PC2 (right arrow), which reaches its highest point at the start of day 4, is the effect of hydration caused by the quicklime. Forensic Science International 2014 238, 142.e1-142.e10DOI: (10.1016/j.forsciint.2013.12.047) Copyright © 2014 Elsevier Ireland Ltd Terms and Conditions

Fig. 2 Hourly cadaver temperatures of quicklime pig PC2 measured in the core of the carcass (rectum) and on the body surface between the skin and the layer of lime. The temperature rose immediately after liming on day 1 (arrow) due to the exothermic effect of lime hydration. On day 4 maximum temperatures of 40.2°C were reached on the body surface between the pig and the lime. Inside the pig's carcass the temperature increased up to 31°C. Forensic Science International 2014 238, 142.e1-142.e10DOI: (10.1016/j.forsciint.2013.12.047) Copyright © 2014 Elsevier Ireland Ltd Terms and Conditions

Fig. 3 CO2 concentrations during the experiments of unlimed pig PA1, hydrated lime pig PB1 and quicklime pig PC2, recorded at 8am GMT. The lime buffered the CO2 release. Forensic Science International 2014 238, 142.e1-142.e10DOI: (10.1016/j.forsciint.2013.12.047) Copyright © 2014 Elsevier Ireland Ltd Terms and Conditions

Fig. 4 CO2 concentrations during the first 5 days of the experiments of unlimed pig PA1, hydrated lime pig PB1 and quicklime pig PC2, recorded every hour. A decrease of CO2 is noticed in both limed pigs on day 1, related to the lime process of carbonation and the re-absorption of CO2 (left arrow). The CO2 peak of quicklime pig PC2 on day 2 is due to the rupture of the carcass and the release of decay gasses (right arrow). Forensic Science International 2014 238, 142.e1-142.e10DOI: (10.1016/j.forsciint.2013.12.047) Copyright © 2014 Elsevier Ireland Ltd Terms and Conditions

Fig. 5 (a) Upper surface of unlimed pig PA1 on day 78, (b) upper surface of hydrated lime pig PB1 after exposure on day 77, (c) upper surface of quicklime pig PC2 after exposure on day 78. Forensic Science International 2014 238, 142.e1-142.e10DOI: (10.1016/j.forsciint.2013.12.047) Copyright © 2014 Elsevier Ireland Ltd Terms and Conditions

Fig. 6 Bacterial population density of skins swabs cultured on R2A agar (1) at the start of the experiment on day 0 (left), (2) of the upper surface of the pigs at the end of the experiment on day 78 (middle) and (3) of the under surface of the pigs at the end of the experiment on day 78 (right). Forensic Science International 2014 238, 142.e1-142.e10DOI: (10.1016/j.forsciint.2013.12.047) Copyright © 2014 Elsevier Ireland Ltd Terms and Conditions

Fig. 7 The skin's epidermis and dermis of hydrated lime pig PB1 is well preserved with remaining nuclei at the surface layers and clear stratum corneum. Forensic Science International 2014 238, 142.e1-142.e10DOI: (10.1016/j.forsciint.2013.12.047) Copyright © 2014 Elsevier Ireland Ltd Terms and Conditions