When making stock, how does the marrow/gelatin actually get out of a solid bone?

When making chicken stock, you throw whole bones into a pot of boiling water (among other veggies and spices) and 4-6 hours later, you have all of this awesome chicken flavor imparted into the water, making broth.

But given that the bones are sealed --meaning for example a whole chicken drumstick bone is in there without any obvious hole or way for the stuff inside it to get out, how does the flavor actually get out of the bones?

What is the scientific process through which bones actually impart flavor through their solid exterior into the water?

submitted by /u/JamieOvechkin
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