By Stanley H. Ambrose, M. Anne Katzenberg
The research of human vitamin brings jointly researchers from different backgrounds starting from sleek human foodstuff and biochemistry to the geochemistry of fossilized bones and tooth. The contributions to this quantity develop out of the Fourth complicated Seminar on Paleodiet and supply a discussion board for students with universal pursuits to speak about the most recent advances and interpretations and chart destiny instructions for paleodietry study.
Read or Download Biogeochemical Approaches to Paleodietary Analysis (Advances in Archaeological and Museum Science) PDF
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Additional resources for Biogeochemical Approaches to Paleodietary Analysis (Advances in Archaeological and Museum Science)
1992 Pork and potato, flour and tea: Descriptions of food and meals in Upper Canada, 1814–1867. Kewa 92: 2–25. W. H. 1984 Models for carbon isotope fractionation between diet and bone. R. , Stable Isotopes in Nutrition. C, American Chemical Society Symposium Series, No. 258: 205–220. B. M. 1993 The fundamental relationship between ancient diet and the inorganic constituents of bone as derived from feeding experiments. Archaeometry 35: 279–294. B. M. 1993 Dietary inferences from element analysis of bone.
All but one of the recipes was prepared in an iron cooking pot from the 19th century, which was provided by the Bradley House Museum in Clarkson, Ontario. METHODS Human Bone—Extraction of the Organic Fraction and Amino Acid Analysis Bone protein was extracted following the method described by Sealy (1986). 1 M NaOH to remove base-soluble humic substances. Remaining material, which is mainly collagen, but includes non-collagenous proteins, was freeze-dried. That material was analyzed for its amino acid composition following hydrolysis in HCl.
The water source was hard water from a deep water well, which contains calcium and magnesium bicarbonates, but little iron or zinc. Second, minerals may leach out of the walls of the cooking vessel (in this case, an iron pot) and be absorbed into the foods being cooked. Finally, minerals leached from one ingredient may be absorbed by another (this is in particular reference to the beef stew). Elemental loss may be accounted for by leaching or volatilization. Data are provided in the more detailed study by Abonyi (1993).