- Measure weight/height/diameter of the placenta.
- Exsize 5-10 g of placenta tissue for measuring the dry weight (dehydrated this piece at 100 °C for 8h)
- Wash the placenta under cold running tab water
- Remove the umbilical cord
- Cut the placenta into three equal pieces
- Wrap the piece for steaming into the amnion
- Homogenize one-third of the placenta for analysis of raw tissue using the meat processor
- Bring water in the steamer pot to a boil
- Put the piece of placenta for steaming (on aluminum foil) into the steamer pot
- Steam for at least 10 minutes, check core temperature (the core temperature must reach 70 °C)
- Continue steaming for another 5 minutes if the core temperature has not yet reached 70 °C
- Press the steamed piece of placenta after reaching the core temperature of 70 °C with a fork to see that the fluid coming out is clear: if not, resume steaming for another 5 minutes
- After finishing the steaming process, take the steamed piece out of the pot and let it cool on a clean metal plate
- Cut the pieces of placenta tissue (either raw or steamed) into 0.5 cm thin slices
- Place the slices on a baking foil in the dehydrator tray, make sure they do not overlap
- Start dehydration (8 hours at 55 °C)
- Do the "snap test" after dehydration - if the tissue lost all its water content it will snap easily
- Continue dehydration for another hour if the tissue is not snap dry
The equipment is cleaned after each preparation process with the Lab washing machine at 70 °C.
Wearing gloves (non sterile) is necessary at every preparation step.