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

Aleksandra Lisowska-Gaczorek

Aleksandra Lisowska-Gaczorek

Department of Environmental Chemistry, Institute of Biological Sciences, Cardinal Wyszyński University in WarsawWarsaw, Poland
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Lisowska-Gaczorek, Aleksandra
, 
Krzysztof Szostek

Krzysztof Szostek

Department of Human Ecology, Institute of Biological Sciences, Cardinal Wyszyński University in WarsawWarsaw, Poland
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Szostek, Krzysztof
, 
Jacek Pawlyta

Jacek Pawlyta

Division of Radioisotopes, Institute of Physics Centre for Science and Education, Silesian University of TechnologyGliwice, Poland
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Pawlyta, Jacek
 y 
Beata Cienkosz-Stepańczak

Beata Cienkosz-Stepańczak

Departament of Anthropology, Institute of Zoology and Biomedical Research, Jagiellonian University in KrakowKrakow, Poland
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Cienkosz-Stepańczak, Beata
  
04 may 2020
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Categoría del artículo: Regular Articles
Publicado en línea: 04 may 2020
Páginas: 1 - 12
Recibido: 22 jul 2019
Aceptado: 29 oct 2019
DOI: https://doi.org/10.2478/geochr-2020-0001
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© 2019 A. Lisowska-Gaczorek. publised by sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Fig. 1

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