Molecular studies of organic residues preserved in ancient vessels

Leiden Repository

Molecular studies of organic residues preserved in ancient vessels

Type: Doctoral Thesis
Title: Molecular studies of organic residues preserved in ancient vessels
Author: Oudemans, Tatiana Frederica Margreta
Publisher: Faculty of Archaeology, Leiden University
Issue Date: 2006-11-30
Keywords: Archaeology
Ceramic vessels
Chars
Extractable lipids
Food & Diet
Organic residues
Polysaccharides
Pottery Function
Prehistory
Proteins
Pyrolysis Mass Spectrometry
Roman Period
Solid-state NMR Spectroscopy
Use alteration
Use-wear studies
Vessel use
Abstract: This study is aimed at the molecular characterisation of solid organic (food) residues preserved in an assemblage of vessels recovered from an indigenous settlement dating back to the Iron Age and Roman period at Uitgeest – Groot Dorregeest (The Netherlands). Analytical thermal-fragmentation techniques such as Curie-point pyrolysis Mass Spectrometry and Direct Temperature-resolved Mass Spectrometry gave information about a wide range of compound classes as diverse as lipids, waxes, polynuclear aromatic compounds, oligosaccharides, small peptides and protein fragments, and a variety of thermally stable (more or less condensed) polymeric char structures. Multivariate analysis identified different chemotypes: groups of residues with comparable chemical characteristics. The biomolecular origin of these chemotypes was identified by comparison with experimentally charred reference materials and the application of complementary analytical techniques such as FTIR and 13C CP/MAS NMR. The chemotypes A1 and A2 consist of charred residues identified as starch-rich foods (mixed with either animal or plant products), chemotype C consists of protein-rich charred animal products without starch, chemotype B contains smoke condensates from wood fires, and chemotype D consists of special protein-rich and lipid-free foods or non-food products. Although many molecular characteristics of the original foods have been lost as a result of extensive thermal degradation and interpretation remains limited to general food groups, the results give valuable direct evidence of ancient diet and vessel-use.
Description: Promotores: C.C. Bakels, J.J. Boon
With summary in Dutch
Faculty: Faculty of Archeology
Citation: Oudemans, T.F.M., 2006, Doctoral thesis, Leiden University
ISBN: 9077209123
9789077209127
Handle: http://hdl.handle.net/1887/5418
 

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application/pdf Invitation 458.5Kb View/Open
text/html Links to published articles 5.082Kb View/Open
application/pdf Cover 6.455Mb View/Open
application/pdf Title Page_Table of Contents 396.1Kb View/Open
application/pdf Chapter 1 General Introduction 226.8Kb View/Open
application/pdf Chapter 2 Vessel use 1.117Mb View/Open
application/pdf Chapter 3 Molecular Characterisation 1.318Mb View/Open
application/pdf Chapter 4 Biomolecular Origins 1.450Mb View/Open
application/pdf Chapter 5 Extractable Lipids 1.143Mb View/Open
application/pdf Chapter 6 Solid State Analysis 971.3Kb View/Open
application/pdf Chapter 7 General Discussion 500.5Kb View/Open
application/pdf Appendix 1 Materials 2.546Mb View/Open
application/pdf Appendix 2 DTMS/MS 600.1Kb View/Open
application/pdf Appendix 3 Imp ... for Conservation Treatment 846.0Kb View/Open
application/pdf Bibliography 439.9Kb View/Open
application/pdf Summary 405.2Kb View/Open
application/pdf Summary in Dutch 406.1Kb View/Open
application/pdf Acknowledgments 392.4Kb View/Open
application/pdf Curriculum Vitae 391.3Kb View/Open
application/pdf List of publications 393.3Kb View/Open
application/pdf Propositions 391.7Kb View/Open

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