There is a good introduction by McCarroll and Loader (Chapter 2 p 67 to 116) in
Isotopes in Palaeoenvironmental Research, Springer, Dordrecht, 2006, Ed. M. J. Leng.
Stable Isotope Laboratory Manager
Research Laboratory for Archaeology and the History of Art.
University of Oxford.
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On 3 May 2011, at 15:59, Camila Fernandez wrote:
> Hello everyone,
> I have frozen samples of sunken wood (in seawater).
> I want to look at the degradation rates of different kinds of wood and
> among other things I would like to look into the stable isotope
> signature over time.
> Does anyone knows if analyses of 13C and 18O are possible in wood? and
> if so, could anyone recomend a laboratory doing those analyses?
> Thank you
> Camila Fernandez
> Lisa Munro a écrit :
>> Hello Brooke,
>> I haven't examined the effects of heating on collagen, but if you take
>> a look at my papers in P3 they may give you a good understanding of
>> the behaviour of the structural carbonate isotopic values with respect
>> to burning and boiling of bone.
>> Munro, L.E., Longstaffe, F.J. and White, C.D. (2008) Effects of
>> heating on the carbon and oxygen-isotope compositions of structural
>> carbonate in bioapatite from modern deer bone. Palaeogeography,
>> Palaeoclimatology, Palaeoecology. [doi:10.1016/j.palaeo.2008.03.026]
>> Munro, L.E., Longstaffe, F.J. and White, C.D. (2007) Burning and
>> boiling of modern deer bone: Effects on crystallinity and oxygen
>> isotope composition of bioapatite phosphate. Palaeogeography,
>> Palaeoclimatology, Palaeoecology. [doi:10.1016/j.palaeo.2007.01.011]
>> *Lisa Munro*
>> Stable Isotope Research Technologist
>> The University of Western Ontario
>> Laboratory for Stable Isotope Sciences (LSIS)
>> email:/ [log in to unmask]
>> website:/ http://www.uwo.ca/earth/LSIS//
>>> Date: Mon, 2 May 2011 22:15:52 -0400
>>> From: [log in to unmask]
>>> Subject: [ISOGEOCHEM] Isotopic effects of heating bone?
>>> To: [log in to unmask]
>>> I am trying to determine whether or not bone that has been cooked is
>>> useful for food web studies. According to DeNiro et al. (1985) the
>>> effects of boiling or roasting on carbon and nitrogen isotope values
>>> in collagen are <1 permil. Has anyone come across larger isotopic
>>> shifts? Also, has anyone tested what happens to carbon and oxygen
>>> isotope values in bone carbonate when bone is cooked?
>>> Brooke Crowley
>>> Department of Anthropology
>>> 19 Russell Street
>>> University of Toronto
>>> Toronto, ON M5S2S2