What Caused Holes in Sue the T. Rex’s Jawbone? Scientists Are Stumped

The mounted fossil of a Tyrannosaurus rex known as Sue is pictured at the Field Museum in Chicago, Illinois, US, in this undated handout image obtained by Reuters on September 30, 2022. (Lucy Hewett, Field Museum/Handout via Reuters)
The mounted fossil of a Tyrannosaurus rex known as Sue is pictured at the Field Museum in Chicago, Illinois, US, in this undated handout image obtained by Reuters on September 30, 2022. (Lucy Hewett, Field Museum/Handout via Reuters)
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What Caused Holes in Sue the T. Rex’s Jawbone? Scientists Are Stumped

The mounted fossil of a Tyrannosaurus rex known as Sue is pictured at the Field Museum in Chicago, Illinois, US, in this undated handout image obtained by Reuters on September 30, 2022. (Lucy Hewett, Field Museum/Handout via Reuters)
The mounted fossil of a Tyrannosaurus rex known as Sue is pictured at the Field Museum in Chicago, Illinois, US, in this undated handout image obtained by Reuters on September 30, 2022. (Lucy Hewett, Field Museum/Handout via Reuters)

Sue, the biggest and best-preserved Tyrannosaurus rex ever unearthed, no doubt was a fearsome beast when this predator prowled what is now South Dakota about 67 million years ago at the twilight of the age of dinosaurs.

But even this huge dinosaur, whose fossils are displayed at the Field Museum in Chicago, was not invulnerable. A prime example of this is the series of circular holes in Sue's jawbone that continue to baffle scientists. New research seeking an explanation for these holes has managed to rule out one major hypothesis, though the answer remains elusive.

Researchers said a close examination of the eight holes - some the diameter of a golf ball - on the back half of Sue's left lower jawbone, or mandible, determined that they were not caused by a type of microbial infection as some experts had proposed.

The holes were found to differ from bone damage caused by such an infection, said Bruce Rothschild, a medical doctor and research associate at the Carnegie Museum of Natural History in Pittsburgh, lead author of the study published this week in the journal Cretaceous Research.

Sue, measuring 40-1/2 feet long (12.3 meters), represents one of the world's best-known dinosaur fossils. Tyrannosaurus was one of the largest land predators ever, inhabiting western North America at the end of the Cretaceous Period.

Field Museum paleontologist and study co-author Jingmai O'Connor noted that about 15% of all known T. rex specimens have holes similar to Sue's.

The researchers explored whether the holes had been caused by an infection involving microbes called protozoans. One common protozoan disease known to occur in birds, which evolved from feathered dinosaurs, as well as in people is called trichomoniasis, caused by a parasitic protozoan. Trichomoniasis in people, though not birds, is a sexually transmitted disease.

O'Connor noted that one falcon diagnosed with trichomoniasis had shown damage in its jaw, but it differed from Sue's holes.

The bone around Sue's holes showed signs of healing, indicating that whatever caused them did not kill the animal. Similarities were observed between Sue's healing and the healed breaks in other fossilized bones as well as healing bone seen around holes made in the skulls of ancient Inca people in Peru.

The cause of Sue's holes remains a puzzle.

Rothschild proposed the possibility of claw damage during mating, or as he put it: "mounting from back or top with claws striking the posterior mandible." Sue has a feminine name - honoring the woman who discovered the fossils in 1990 - but the dinosaur's sex is unknown.

"I honestly have no clue what formed them," O'Connor said. "I really do not think they are bite marks or claw marks."

"A pathology that commonly affected T. rex individuals, that caused large holes to open up in the jawbone but only in the back of the jawbone, but didn't kill the T. rex because the holes started to heal, at least in Sue - it's weird," O'Connor added. "So many hypotheses have been put forth only to be shot done. It's a good paleontology mystery - my favorite."

The holes were not the only examples of damage endured by Sue, a dinosaur that lived about 33 years.

"Sue was quite old when it died and it shows numerous injuries and pathologies," O'Connor said. "It had gout in its hands. It had fallen on its right side, busting its ribs - they healed, though. It had torn a ligament in the right arm - healing. It had a horrible bone infection in its left leg. It had arthritis in its tail. It would not have been a happy camper the last year of its life."



Elitist No More, Caviar is Turning Casual

Many caviar producers are embracing the trend. GEORGES GOBET / AFP
Many caviar producers are embracing the trend. GEORGES GOBET / AFP
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Elitist No More, Caviar is Turning Casual

Many caviar producers are embracing the trend. GEORGES GOBET / AFP
Many caviar producers are embracing the trend. GEORGES GOBET / AFP

When Burger King announced it was selling caviar with nuggets at its French restaurants on April 1, many people assumed it was an April Fool's joke.

But as news spread on social media, buyers rushed to try one of the world's most expensive delicacies paired with a humble and highly commoditized piece of deep-fried chicken while limited stocks lasted, said AFP.

For 19 euros ($22), they got seven nuggets, mayonnaise and a 10-gram (0.35-ounce) pouch of Chinese-origin caviar from the Astana brand, which explained it had worked with the fast-food giant to "make the caviar of chefs available to as many people as possible".

It was a marketing coup -- the story quickly went viral after being picked up by French news outlets -- but it also revealed how the image of caviar as an out-of-reach luxury product is rapidly changing.

As with most new food trends, interest in the exclusive fish eggs is being driven by online influencers and celebrities.

Rihanna posted a video to her 150 million followers on Instagram on December 20 last year showing her eating nuggets topped with caviar.

"I don't like how much I like this," she began.

US celebrity chef David Chang is also a champion, with a 2022 Instagram video showing him dunking a deep-fried chicken leg into a one-kilogram tin of caviar -- "one of my favorite most obscene things to do" -- which racked up more than three million views.

He credits New York chef Wylie Dufresne with first adding it to the menu at his influential WD~50 restaurant in the 2010s.

Last year, the US Open tennis tournament caused a stir by selling a $100 box of six nuggets with caviar created by the luxury Manhattan fried chicken restaurant Coqodaq.

'Less formal'

Producers and food writers have mixed feelings about the popularization of the culinary indulgence, which sells for 1,000 to 30,000 euros a kilogram depending on the type.

The high prices are due to rarity and the high investment producers make in the sturgeon fish needed for caviar, which start to produce eggs only after eight or 10 years.

The most expensive caviar -- the one famously preferred by Hollywood star Elizabeth Taylor -- is the roe of the beluga sturgeon, which takes at least 15 years to mature.

Mikael Petrossian, head of the French brand Petrossian, said there was a "demystification" of caviar underway.

"Caviar doesn't necessarily have to come in a large tin with silver serving pieces... You can enjoy the product in a much more relaxed way," he said. "I personally like eating caviar with crisps."

The founder of French caviar producer Neuvic, Laurent Deverlanges, says his company also aims to make it "less formal".

He posted a review of the "King Nugget Caviar" menu online, concluding that "it works, even if you can't really taste the caviar much".

But Olivier Cabarrot, the head of the France-based Prunier brand whose caviar restaurant is one of the most famous in the world, pushes back on the idea of it becoming a regular product.

"In terms of gastronomy, there is nothing as expensive. It's hard to talk about it becoming 'democratised'," he said. "But we can speak of greater accessibility, achieved through the sale of smaller quantities rather than lower prices."

Many distributors including Petrossian and Prunier offer tins of 10, 20 or 30 grams, helping to attract a younger clientele.

Dreamy

Remi Dechambre, a food journalist at Le Parisien newspaper, said people associated caviar with opulence and refinement less and less.

"We've completely moved on from that... Consumption has become a little more common, a little less formal -- even though it still makes people dream," he told AFP.

But knowing how to enjoy the product properly remains essential, said Francoise Boisseaud, managing director of the supplier Le Comptoir du Caviar.

"There's a whole education to be done," she said about the different types -- baeri, oscietre, sevruga or beluga .

For her, the best way to enjoy it is with a crusty baguette and butter, not with fried chicken or crisps.

Robin Panfili, a food journalist who runs the food blog "Entree, Plat, Dessert", said Burger King had pulled off a "marketing trick".

"By trying to bring together two worlds that are completely opposed -- luxury and fast food -- the aim is to shake up the codes, to demystify a product historically seen as luxurious and elitist. It's visual, it's viral, it sparks discussion because it's provocative," he told AFP.