My hypothesis was correct pertaining to the cooked bones. After measuring the results for 3 days it was clear that the bones lost weight and turned a darker color. For instance, after just one day the humerus lost 7.2 grams.   It makes sense because the bone is mostly spongy bone which holds fat and other things including water which due to the heat would get evaporated.
Also my hypothesis for the vinegar solution was correct. All of the bones lose weight. The most reasonable reason for that would be osmosis. The vinegar has more solute for the water to try and dilute therefore the water is try to do that.