Turning up the heat: Assessing the impact of charring regime on the morphology and stable isotopic values of cereal grains

The stable isotopic values of charred crops are now frequently analysed in archaeology. While previous research has highlighted how grain morphology and stable carbon and nitrogen isotope values change with grain charring temperature, such research has been limited to temperature ranges under 260 °C...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Stroud, Elizabeth [verfasserIn] Charles, Michael [verfasserIn] Bogaard, Amy [verfasserIn] Hamerow, Helena [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2023

Schlagwörter:	Stable isotope analysis Grain morphology Charring experiment Archaeobotany Carbon isotope analysis Nitrogen isotope analysis Cereals

Übergeordnetes Werk:	Enthalten in: Journal of archaeological science - Amsterdam [u.a.] : Elsevier, 1974, 153
Übergeordnetes Werk:	volume:153

DOI / URN:	10.1016/j.jas.2023.105754

Katalog-ID:	ELV009589589

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520			\|a The stable isotopic values of charred crops are now frequently analysed in archaeology. While previous research has highlighted how grain morphology and stable carbon and nitrogen isotope values change with grain charring temperature, such research has been limited to temperature ranges under 260 °C and using predominately Mediterranean cereals and pulses. For the first time, this study provides experimental data on the impact of charring on two northern European cereals, rye and oat, both morphologically and isotopically. New experimental charring of rye, oat, bread wheat and hulled barley extends the charring window to 300 °C, providing an insight into the morphological changes to the grains as well as the difference between charred and uncharred isotopic values. This range of cereals and conditions opens up potential for stable isotopic investigation of medieval agricultural growing conditions and practices in Britain. The results indicate that isotopically, a 0.16‰ and a 0.32‰ offset should be applied to δ 13C and δ 15N values, respectively, of grains charred between 230 and 300 °C. Morphological and internal structural changes, as well as external distortion, are key attributes which vary with charring temperature and duration. Guidelines are provided to enable assessment of whether archaeological grains of bread wheat, hulled barley, rye and oat fall within the acceptable charring window for isotopic analysis.
650		4	\|a Stable isotope analysis
650		4	\|a Grain morphology
650		4	\|a Charring experiment
650		4	\|a Archaeobotany
650		4	\|a Carbon isotope analysis
650		4	\|a Nitrogen isotope analysis
650		4	\|a Cereals
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700	1		\|a Bogaard, Amy \|e verfasserin \|4 aut
700	1		\|a Hamerow, Helena \|e verfasserin \|4 aut
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allfields	10.1016/j.jas.2023.105754 doi (DE-627)ELV009589589 (ELSEVIER)S0305-4403(23)00032-8 DE-627 ger DE-627 rda eng 930 VZ 6,14 ssgn 15.15 bkl Stroud, Elizabeth verfasserin (orcid)0000-0003-4299-6638 aut Turning up the heat: Assessing the impact of charring regime on the morphology and stable isotopic values of cereal grains 2023 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The stable isotopic values of charred crops are now frequently analysed in archaeology. While previous research has highlighted how grain morphology and stable carbon and nitrogen isotope values change with grain charring temperature, such research has been limited to temperature ranges under 260 °C and using predominately Mediterranean cereals and pulses. For the first time, this study provides experimental data on the impact of charring on two northern European cereals, rye and oat, both morphologically and isotopically. New experimental charring of rye, oat, bread wheat and hulled barley extends the charring window to 300 °C, providing an insight into the morphological changes to the grains as well as the difference between charred and uncharred isotopic values. This range of cereals and conditions opens up potential for stable isotopic investigation of medieval agricultural growing conditions and practices in Britain. The results indicate that isotopically, a 0.16‰ and a 0.32‰ offset should be applied to δ 13C and δ 15N values, respectively, of grains charred between 230 and 300 °C. Morphological and internal structural changes, as well as external distortion, are key attributes which vary with charring temperature and duration. Guidelines are provided to enable assessment of whether archaeological grains of bread wheat, hulled barley, rye and oat fall within the acceptable charring window for isotopic analysis. Stable isotope analysis Grain morphology Charring experiment Archaeobotany Carbon isotope analysis Nitrogen isotope analysis Cereals Charles, Michael verfasserin aut Bogaard, Amy verfasserin aut Hamerow, Helena verfasserin aut Enthalten in Journal of archaeological science Amsterdam [u.a.] : Elsevier, 1974 153 Online-Ressource (DE-627)266890644 (DE-600)1468969-8 (DE-576)104193778 1095-9238 nnns volume:153 GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-ANG GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 15.15 Archäologie VZ AR 153
spelling	10.1016/j.jas.2023.105754 doi (DE-627)ELV009589589 (ELSEVIER)S0305-4403(23)00032-8 DE-627 ger DE-627 rda eng 930 VZ 6,14 ssgn 15.15 bkl Stroud, Elizabeth verfasserin (orcid)0000-0003-4299-6638 aut Turning up the heat: Assessing the impact of charring regime on the morphology and stable isotopic values of cereal grains 2023 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The stable isotopic values of charred crops are now frequently analysed in archaeology. While previous research has highlighted how grain morphology and stable carbon and nitrogen isotope values change with grain charring temperature, such research has been limited to temperature ranges under 260 °C and using predominately Mediterranean cereals and pulses. For the first time, this study provides experimental data on the impact of charring on two northern European cereals, rye and oat, both morphologically and isotopically. New experimental charring of rye, oat, bread wheat and hulled barley extends the charring window to 300 °C, providing an insight into the morphological changes to the grains as well as the difference between charred and uncharred isotopic values. This range of cereals and conditions opens up potential for stable isotopic investigation of medieval agricultural growing conditions and practices in Britain. The results indicate that isotopically, a 0.16‰ and a 0.32‰ offset should be applied to δ 13C and δ 15N values, respectively, of grains charred between 230 and 300 °C. Morphological and internal structural changes, as well as external distortion, are key attributes which vary with charring temperature and duration. Guidelines are provided to enable assessment of whether archaeological grains of bread wheat, hulled barley, rye and oat fall within the acceptable charring window for isotopic analysis. Stable isotope analysis Grain morphology Charring experiment Archaeobotany Carbon isotope analysis Nitrogen isotope analysis Cereals Charles, Michael verfasserin aut Bogaard, Amy verfasserin aut Hamerow, Helena verfasserin aut Enthalten in Journal of archaeological science Amsterdam [u.a.] : Elsevier, 1974 153 Online-Ressource (DE-627)266890644 (DE-600)1468969-8 (DE-576)104193778 1095-9238 nnns volume:153 GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-ANG GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 15.15 Archäologie VZ AR 153
allfields_unstemmed	10.1016/j.jas.2023.105754 doi (DE-627)ELV009589589 (ELSEVIER)S0305-4403(23)00032-8 DE-627 ger DE-627 rda eng 930 VZ 6,14 ssgn 15.15 bkl Stroud, Elizabeth verfasserin (orcid)0000-0003-4299-6638 aut Turning up the heat: Assessing the impact of charring regime on the morphology and stable isotopic values of cereal grains 2023 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The stable isotopic values of charred crops are now frequently analysed in archaeology. While previous research has highlighted how grain morphology and stable carbon and nitrogen isotope values change with grain charring temperature, such research has been limited to temperature ranges under 260 °C and using predominately Mediterranean cereals and pulses. For the first time, this study provides experimental data on the impact of charring on two northern European cereals, rye and oat, both morphologically and isotopically. New experimental charring of rye, oat, bread wheat and hulled barley extends the charring window to 300 °C, providing an insight into the morphological changes to the grains as well as the difference between charred and uncharred isotopic values. This range of cereals and conditions opens up potential for stable isotopic investigation of medieval agricultural growing conditions and practices in Britain. The results indicate that isotopically, a 0.16‰ and a 0.32‰ offset should be applied to δ 13C and δ 15N values, respectively, of grains charred between 230 and 300 °C. Morphological and internal structural changes, as well as external distortion, are key attributes which vary with charring temperature and duration. Guidelines are provided to enable assessment of whether archaeological grains of bread wheat, hulled barley, rye and oat fall within the acceptable charring window for isotopic analysis. Stable isotope analysis Grain morphology Charring experiment Archaeobotany Carbon isotope analysis Nitrogen isotope analysis Cereals Charles, Michael verfasserin aut Bogaard, Amy verfasserin aut Hamerow, Helena verfasserin aut Enthalten in Journal of archaeological science Amsterdam [u.a.] : Elsevier, 1974 153 Online-Ressource (DE-627)266890644 (DE-600)1468969-8 (DE-576)104193778 1095-9238 nnns volume:153 GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-ANG GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 15.15 Archäologie VZ AR 153
allfieldsGer	10.1016/j.jas.2023.105754 doi (DE-627)ELV009589589 (ELSEVIER)S0305-4403(23)00032-8 DE-627 ger DE-627 rda eng 930 VZ 6,14 ssgn 15.15 bkl Stroud, Elizabeth verfasserin (orcid)0000-0003-4299-6638 aut Turning up the heat: Assessing the impact of charring regime on the morphology and stable isotopic values of cereal grains 2023 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The stable isotopic values of charred crops are now frequently analysed in archaeology. While previous research has highlighted how grain morphology and stable carbon and nitrogen isotope values change with grain charring temperature, such research has been limited to temperature ranges under 260 °C and using predominately Mediterranean cereals and pulses. For the first time, this study provides experimental data on the impact of charring on two northern European cereals, rye and oat, both morphologically and isotopically. New experimental charring of rye, oat, bread wheat and hulled barley extends the charring window to 300 °C, providing an insight into the morphological changes to the grains as well as the difference between charred and uncharred isotopic values. This range of cereals and conditions opens up potential for stable isotopic investigation of medieval agricultural growing conditions and practices in Britain. The results indicate that isotopically, a 0.16‰ and a 0.32‰ offset should be applied to δ 13C and δ 15N values, respectively, of grains charred between 230 and 300 °C. Morphological and internal structural changes, as well as external distortion, are key attributes which vary with charring temperature and duration. Guidelines are provided to enable assessment of whether archaeological grains of bread wheat, hulled barley, rye and oat fall within the acceptable charring window for isotopic analysis. Stable isotope analysis Grain morphology Charring experiment Archaeobotany Carbon isotope analysis Nitrogen isotope analysis Cereals Charles, Michael verfasserin aut Bogaard, Amy verfasserin aut Hamerow, Helena verfasserin aut Enthalten in Journal of archaeological science Amsterdam [u.a.] : Elsevier, 1974 153 Online-Ressource (DE-627)266890644 (DE-600)1468969-8 (DE-576)104193778 1095-9238 nnns volume:153 GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-ANG GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 15.15 Archäologie VZ AR 153
allfieldsSound	10.1016/j.jas.2023.105754 doi (DE-627)ELV009589589 (ELSEVIER)S0305-4403(23)00032-8 DE-627 ger DE-627 rda eng 930 VZ 6,14 ssgn 15.15 bkl Stroud, Elizabeth verfasserin (orcid)0000-0003-4299-6638 aut Turning up the heat: Assessing the impact of charring regime on the morphology and stable isotopic values of cereal grains 2023 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The stable isotopic values of charred crops are now frequently analysed in archaeology. While previous research has highlighted how grain morphology and stable carbon and nitrogen isotope values change with grain charring temperature, such research has been limited to temperature ranges under 260 °C and using predominately Mediterranean cereals and pulses. For the first time, this study provides experimental data on the impact of charring on two northern European cereals, rye and oat, both morphologically and isotopically. New experimental charring of rye, oat, bread wheat and hulled barley extends the charring window to 300 °C, providing an insight into the morphological changes to the grains as well as the difference between charred and uncharred isotopic values. This range of cereals and conditions opens up potential for stable isotopic investigation of medieval agricultural growing conditions and practices in Britain. The results indicate that isotopically, a 0.16‰ and a 0.32‰ offset should be applied to δ 13C and δ 15N values, respectively, of grains charred between 230 and 300 °C. Morphological and internal structural changes, as well as external distortion, are key attributes which vary with charring temperature and duration. Guidelines are provided to enable assessment of whether archaeological grains of bread wheat, hulled barley, rye and oat fall within the acceptable charring window for isotopic analysis. Stable isotope analysis Grain morphology Charring experiment Archaeobotany Carbon isotope analysis Nitrogen isotope analysis Cereals Charles, Michael verfasserin aut Bogaard, Amy verfasserin aut Hamerow, Helena verfasserin aut Enthalten in Journal of archaeological science Amsterdam [u.a.] : Elsevier, 1974 153 Online-Ressource (DE-627)266890644 (DE-600)1468969-8 (DE-576)104193778 1095-9238 nnns volume:153 GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-ANG GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 15.15 Archäologie VZ AR 153
language	English
source	Enthalten in Journal of archaeological science 153 volume:153
sourceStr	Enthalten in Journal of archaeological science 153 volume:153
format_phy_str_mv	Article
bklname	Archäologie
institution	findex.gbv.de
topic_facet	Stable isotope analysis Grain morphology Charring experiment Archaeobotany Carbon isotope analysis Nitrogen isotope analysis Cereals
dewey-raw	930
isfreeaccess_bool	false
container_title	Journal of archaeological science
authorswithroles_txt_mv	Stroud, Elizabeth @@aut@@ Charles, Michael @@aut@@ Bogaard, Amy @@aut@@ Hamerow, Helena @@aut@@
publishDateDaySort_date	2023-01-01T00:00:00Z
hierarchy_top_id	266890644
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language_de	englisch
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author	Stroud, Elizabeth
spellingShingle	Stroud, Elizabeth ddc 930 ssgn 6,14 bkl 15.15 misc Stable isotope analysis misc Grain morphology misc Charring experiment misc Archaeobotany misc Carbon isotope analysis misc Nitrogen isotope analysis misc Cereals Turning up the heat: Assessing the impact of charring regime on the morphology and stable isotopic values of cereal grains
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topic_title	930 VZ 6,14 ssgn 15.15 bkl Turning up the heat: Assessing the impact of charring regime on the morphology and stable isotopic values of cereal grains Stable isotope analysis Grain morphology Charring experiment Archaeobotany Carbon isotope analysis Nitrogen isotope analysis Cereals
topic	ddc 930 ssgn 6,14 bkl 15.15 misc Stable isotope analysis misc Grain morphology misc Charring experiment misc Archaeobotany misc Carbon isotope analysis misc Nitrogen isotope analysis misc Cereals
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title	Turning up the heat: Assessing the impact of charring regime on the morphology and stable isotopic values of cereal grains
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title_full	Turning up the heat: Assessing the impact of charring regime on the morphology and stable isotopic values of cereal grains
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title_sort	turning up the heat: assessing the impact of charring regime on the morphology and stable isotopic values of cereal grains
title_auth	Turning up the heat: Assessing the impact of charring regime on the morphology and stable isotopic values of cereal grains
abstract	The stable isotopic values of charred crops are now frequently analysed in archaeology. While previous research has highlighted how grain morphology and stable carbon and nitrogen isotope values change with grain charring temperature, such research has been limited to temperature ranges under 260 °C and using predominately Mediterranean cereals and pulses. For the first time, this study provides experimental data on the impact of charring on two northern European cereals, rye and oat, both morphologically and isotopically. New experimental charring of rye, oat, bread wheat and hulled barley extends the charring window to 300 °C, providing an insight into the morphological changes to the grains as well as the difference between charred and uncharred isotopic values. This range of cereals and conditions opens up potential for stable isotopic investigation of medieval agricultural growing conditions and practices in Britain. The results indicate that isotopically, a 0.16‰ and a 0.32‰ offset should be applied to δ 13C and δ 15N values, respectively, of grains charred between 230 and 300 °C. Morphological and internal structural changes, as well as external distortion, are key attributes which vary with charring temperature and duration. Guidelines are provided to enable assessment of whether archaeological grains of bread wheat, hulled barley, rye and oat fall within the acceptable charring window for isotopic analysis.
abstractGer	The stable isotopic values of charred crops are now frequently analysed in archaeology. While previous research has highlighted how grain morphology and stable carbon and nitrogen isotope values change with grain charring temperature, such research has been limited to temperature ranges under 260 °C and using predominately Mediterranean cereals and pulses. For the first time, this study provides experimental data on the impact of charring on two northern European cereals, rye and oat, both morphologically and isotopically. New experimental charring of rye, oat, bread wheat and hulled barley extends the charring window to 300 °C, providing an insight into the morphological changes to the grains as well as the difference between charred and uncharred isotopic values. This range of cereals and conditions opens up potential for stable isotopic investigation of medieval agricultural growing conditions and practices in Britain. The results indicate that isotopically, a 0.16‰ and a 0.32‰ offset should be applied to δ 13C and δ 15N values, respectively, of grains charred between 230 and 300 °C. Morphological and internal structural changes, as well as external distortion, are key attributes which vary with charring temperature and duration. Guidelines are provided to enable assessment of whether archaeological grains of bread wheat, hulled barley, rye and oat fall within the acceptable charring window for isotopic analysis.
abstract_unstemmed	The stable isotopic values of charred crops are now frequently analysed in archaeology. While previous research has highlighted how grain morphology and stable carbon and nitrogen isotope values change with grain charring temperature, such research has been limited to temperature ranges under 260 °C and using predominately Mediterranean cereals and pulses. For the first time, this study provides experimental data on the impact of charring on two northern European cereals, rye and oat, both morphologically and isotopically. New experimental charring of rye, oat, bread wheat and hulled barley extends the charring window to 300 °C, providing an insight into the morphological changes to the grains as well as the difference between charred and uncharred isotopic values. This range of cereals and conditions opens up potential for stable isotopic investigation of medieval agricultural growing conditions and practices in Britain. The results indicate that isotopically, a 0.16‰ and a 0.32‰ offset should be applied to δ 13C and δ 15N values, respectively, of grains charred between 230 and 300 °C. Morphological and internal structural changes, as well as external distortion, are key attributes which vary with charring temperature and duration. Guidelines are provided to enable assessment of whether archaeological grains of bread wheat, hulled barley, rye and oat fall within the acceptable charring window for isotopic analysis.
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title_short	Turning up the heat: Assessing the impact of charring regime on the morphology and stable isotopic values of cereal grains
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Turning up the heat: Assessing the impact of charring regime on the morphology and stable isotopic values of cereal grains

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