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Oxygen isotopic fractionation in rat bones as a result of consuming thermally processed water – bioarchaeological applications Cover

Oxygen isotopic fractionation in rat bones as a result of consuming thermally processed water – bioarchaeological applications

Geochronometria
Volume 47 (2020): Issue 1 (January 2020)
By: Aleksandra Lisowska-Gaczorek,  Krzysztof Szostek,  Jacek Pawlyta and  Beata Cienkosz-Stepańczak  
Open Access
|May 2020

Figures & Tables

Fig. 1

The values of oxygen isotopic delta of tap water and thermally processed water with the measurement errors.

Fig. 2

The isotopic composition of water given to laboratory rats, recalculated to values of the isotopic composition of apatite phosphates in specimens potentially consuming water with a certain composition.

Fig. 3

The difference in the values of isotopic delta of bone phosphates in animals consuming two different types of water.

Fig. 4

δ18Op mean values (± sd) of bone samples from rats drinking tap water (square) and thermally processed water (diamond) plotted versus the δ18O average of tap water (–10.011‰) and thermally processed water (–3.7894‰) respectively. Horizontal lines determine the range of δ18O variability in the environmental water from the area of Kraków. Scope no. 1 was determined based on the results obtained for rats drinking tap water ± 1 sd. Scope no. 2 was determined as the minimum and maximum values determined on the basis of the presented regression lines. The results obtained for rats drinking boiled water were shifted to the same level as the results for rats drinking tap water to better visualize the relationship to the compared groups and reference to ranges showing the local environmental level.

Fig. 5

Variability of oxygen isotopic composition based on the relationship between δ18Op and δ18Ow in human studies.

The influence of thermal processing of food on isotopic ratios of oxygen in cooked food according to different authors_

PaperMaterialCooking (min.) timeTemperature (°C)Isotopic effect of cooking process
Food (vegetables) water vs initial water20min. 100+6.2 ‰
+2.2 ‰ (chicken)
Daux et al., 2008Food (meat) water vs initial water20min. 100+2.8 ‰ (beef)
+3.7 ‰ (mackerel)
Food (rice, lentils) water vs initial water20min. 100+2.6 ‰
Brettell et al., 2012Vegetables and meat60min. 100+4.0 ‰
Brettell et al., 2012Vegetables and meat180min. 100+10.1 ‰
Sweet potato300125+3.0 ‰
Tuross et al., 2017Sweet potato300150+6.0 ‰
Meat270125+1.1 ‰
DOI: https://doi.org/10.2478/geochr-2020-0001 | Journal eISSN: 1897-1695
Journal RSS Feed
Language: English
Page range: 1 - 12
Submitted on: Jul 22, 2019
|
Accepted on: Oct 29, 2019
|
Published on: May 4, 2020
Published by: Sciendo
In partnership with: Paradigm Publishing Services
Publication frequency: 1 issue per year
Keywords:
oxygen isotopes,
cooking water,
fractionation,
bones,
teeth,
rats
Related subjects:
Geosciences,
Geosciences, other

© 2020 Aleksandra Lisowska-Gaczorek, Krzysztof Szostek, Jacek Pawlyta, Beata Cienkosz-Stepańczak, published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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