Table 3.
Bulk carbon and nitrogen and compound-specific carbon isotope values for each experimental condition and carbonized sample type (macro-remains, organic patina residue, and absorbed lipid residue samples).
| Experiment | Sample collection number | Sample ID | Recipe | Sample type | δ 13C (‰) | δ 15N (‰) | St dev of δ13C | St dev of δ15N | No. of replicates analyzed | Absorbed lipid δ 13C16:0 (‰) |
|---|---|---|---|---|---|---|---|---|---|---|
| AM | 1 | AM_1 | Hominy (3/8) + deer (1/8) | Macro-remains | − 15.7 | 5.3 | 0.4 | 0.1 | 2 | − 27.8 |
| AM | 2 | AM_2 | Hominy (3/8) + deer (1/8) | Macro-remains | − 16.0 | 4.4 | ||||
| AM | 3 | AM_3 | Hominy (3/8) + deer (1/8) | Macro-remains | − 13.9 | 5.2 | ||||
| AM | 4 | AM_4 | Hominy (3/8) + deer (1/8) | Macro-remains | − 12.1 | 4.7 | 0.2 | 0.1 | 2 | − 27.4 |
| AM | 5 | AM_5 | Hominy (3/8) + deer (1/8) | Macro-remains | − 14.5 | 5.4 | 0.6 | 0.1 | 2 | |
| AM | 6 | AM_6 | Hominy (3/8) + deer (1/8) | Macro-remains | − 12.0 | 4.9 | 0.1 | 0.1 | 2 | |
| AM | 7 | AM_7 | Hominy (3/8) + deer (1/8) | Macro-remains | − 11.7 | 5.0 | 0 | 0.4 | 2 | |
| AM | 8 | AM_8 | Hominy (3/8) + deer (1/8) | Macro-remains | − 11.7 | 4.4 | 0.1 | 0.1 | 2 | |
| AM | 8 | AM_8r | Hominy (3/8) + deer (1/8) | Thin-layer residue | − 14.6 | 5.7 | 0.1 | 0.1 | 2 | |
| AM | 9 | AM_9 | Hominy (3/8) + wheat flour (1/8) | Macro-remains | − 15.3 | 3.8 | 0.7 | 0.3 | 3 | − 30.1 |
| AM | 9 | AM_9r | Hominy (3/8) + wheat flour (1/8) | Thin-layer residue | − 19.6 | 4.5 | 0.1 | 0.1 | 3 | |
| CH | 1 | CH_1 | Maize flour (1/4) + wheat flour (1/4) | Macro-remains | − 19.0 | 3.0 | − 23.4 | |||
| CH | 2 | CH_2 | Maize flour (1/4) + wheat flour (1/4) | Macro-remains | − 18.4 | 2.9 | ||||
| CH | 3 | CH_3 | Maize flour (1/4) + wheat flour (1/4) | Macro-remains | − 19.3 | 3.2 | ||||
| CH | 4 | CH_4 | Maize flour (1/4) + wheat flour (1/4) | Macro-remains | − 18.3 | 3.0 | − 24.9 | |||
| CH | 5 | CH_5 | Maize flour (1/4) + wheat flour (1/4) | Macro-remains | − 21.6 | 2.3 | 0.1 | 0 | 2 | |
| CH | 6 | CH_6 | Maize flour (1/4) + wheat flour (1/4) | Macro-remains | − 17.9 | 2.8 | 0.1 | 0.1 | 2 | |
| CH | 7 | CH_7 | Maize flour (1/4) + wheat flour (1/4) | Macro-remains | − 22.1 | 2.5 | 0.2 | 0.4 | 2 | |
| CH | 8 | CH_8 | Maize flour (1/4) + wheat flour (1/4) | Macro-remains | − 18.1 | 2.9 | − 21.6 | |||
| CH | 8 | CH_8r | Maize flour (1/4) + wheat flour (1/4) | Thin-layer residue | − 19.6 | 3.3 | 0.1 | 0.1 | 3 | |
| CH | 9 | CH_9 | Maize flour | Macro-remains | − 13.6 | 4.0 | − 23.1 | |||
| CH | 9 | CH_9r | Maize flour | Thin-layer residue | − 17.7 | 3.7 | 0.1 | 0.3 | 3 | |
| CH | 10 | CH_10 | Maize flour | Macro-remains | − 12.5 | 4.0 | − 19.8 | |||
| CH | 10 | CH_10r | Maize flour | Thin-layer residue | − 15.9 | 3.7 | 0.1 | 0.1 | 2 | |
| FB | 1 | FB_1 | Whole maize | Macro-remains | − 11.7 | 4.7 | − 26.2 | |||
| FB | 2 | FB_2 | Whole maize | Macro-remains | − 11.1 | 3.9 | ||||
| FB | 3 | FB_3 | Whole maize | Macro-remains | − 10.6 | 4.4 | ||||
| FB | 4 | FB_4 | Whole maize | Macro-remains | − 11.1 | 4.6 | − 28.8 | |||
| FB | 5 | FB_5 | Whole maize | Macro-remains | − 10.5 | 4.6 | ||||
| FB | 6 | FB_6 | Whole maize | Macro-remains | − 11.1 | 5.3 | ||||
| FB | 7 | FB_7 | Whole maize | Macro-remains | − 11.2 | 5.1 | ||||
| FB | 8 | FB_8 | Whole maize | Macro-remains | − 11.1 | 4.2 | ||||
| FB | 8 | FB_8r | Whole maize | Thin-layer residue | − 10.5 | 5.5 | 0.1 | 0.1 | 2 | |
| FB | 9 | FB_9 | Wheat flour | Macro-remains | − 26.4 | 2.2 | 0 | 0 | 2 | |
| FB | 9 | FB_9r | Wheat flour | Thin-layer residue | − 16.5 | 4.4 | 0.1 | 0.1 | 2 | |
| FB | 10 | FB_10 | Wheat flour | Macro-remains | − 26.3 | 1.7 | − 30.9 | |||
| FB | 10 | FB_10r | Wheat flour | Thin-layer residue | − 20.4 | 3.6 | 0.6 | 0.1 | 3 | |
| GT | 1 | GT_1 | Hominy | Macro-remains | − 11.6 | 4.0 | 0.1 | 0.1 | 2 | − 27.1 |
| GT | 2 | GT_2 | Hominy | Macro-remains | − 11.4 | 4.4 | ||||
| GT | 3 | GT_3 | Hominy | Macro-remains | − 11.0 | 5.1 | ||||
| GT | 4 | GT_4 | Hominy | Macro-remains | − 11.3 | 5.3 | − 29.6 | |||
| GT | 5 | GT_5 | Hominy | Macro-remains | − 11.0 | 4.7 | ||||
| GT | 6 | GT_6 | Hominy | Macro-remains | − 11.1 | 4.9 | ||||
| GT | 7 | GT_7 | Hominy | Macro-remains | − 11.2 | 5.0 | ||||
| GT | 8 | GT_8 | Hominy | Macro-remains | − 11.2 | 5.1 | ||||
| GT | 8 | GT_8r | Hominy | Thin-layer residue | − 11.1 | 4.7 | 0.1 | 0 | 2 | |
| GT | 9 | GT_9 | Wheat flour | Macro-remains | − 26.1 | 2.0 | ||||
| GT | 9 | GT_9r | Wheat flour | Thin-layer residue | − 22.9 | 2.7 | 0 | 0.3 | 2 | |
| GT | 10 | GT_10 | Wheat flour | Macro-remains | − 26.3 | 2.1 | − 31.7 | |||
| GT | 10 | GT_10r | Wheat flour | Thin-layer residue | − 24.9 | 2.5 | 0.1 | 0 | 2 | |
| JS | 1 | JS_1 | Wheat flour (3/8) + maize flour (1/8) | Macro-remains | − 15.2 | 3.2 | 0.1 | 0.1 | 2 | − 27.1 |
| JS | 2 | JS_2 | Wheat flour (3/8) + maize flour (1/8) | Macro-remains | − 22.9 | 2.2 | ||||
| JS | 3 | JS_3 | Wheat flour (3/8) + maize flour (1/8) | Macro-remains | − 22.6 | 2.3 | ||||
| JS | 4 | JS_4 | Wheat flour (3/8) + maize flour (1/8) | Macro-remains | − 23.9 | 2.5 | 0.1 | 0 | 2 | |
| JS | 5 | JS_5 | Wheat flour (3/8) + maize flour (1/8) | Macro-remains | − 23.9 | 2.3 | ||||
| JS | 6 | JS_6 | Wheat flour (3/8) + maize flour (1/8) | Macro-remains | − 23.3 | 2.8 | ||||
| JS | 7 | JS_7 | Wheat flour (3/8) + maize flour (1/8) | Macro-remains | − 23.1 | 2.5 | ||||
| JS | 8 | JS_8 | Wheat flour (3/8) + maize flour (1/8) | Macro-remains | − 23.5 | 2.2 | 0 | 0.1 | 2 | |
| JS | 8 | JS_8r | Wheat flour (3/8) + maize flour (1/8) | Thin-layer residue | − 22.8 | 2.7 | 0 | 2 | 2 | |
| JS | 9 | JS_9 | Maize flour | Macro-remains | − 11.2 | 4.3 | ||||
| JS | 9 | JS_9r | Maize flour | Thin-layer residue | − 17.7 | 3.4 | 0 | 0.2 | 3 | |
| JS | 10 | JS_10 | Maize flour | Macro-remains | − 11.1 | 4.2 | − 20.7 | |||
| JS | 10 | JS_10r | Maize flour | Thin-layer residue | − 17.7 | 3.3 | 0.1 | 0.2 | 3 | |
| KV | 1 | KV_1 | Maize flour | Macro-remains | − 11.0 | 4.3 | − 20.0 | |||
| KV | 2 | KV_2 | Maize flour | Macro-remains | − 11.1 | 4.4 | 0.1 | 0 | 2 | |
| KV | 3 | KV_3 | Maize flour | Macro-remains | − 10.9 | 4.5 | ||||
| KV | 4 | KV_4 | Maize flour | Macro-remains | − 11.0 | 4.4 | 0 | 0.2 | 2 | − 18.2 |
| KV | 5 | KV_5 | Maize flour | Macro-remains | − 11.0 | 4.3 | ||||
| KV | 6 | KV_6 | Maize flour | Macro-remains | − 11.0 | 4.4 | ||||
| KV | 7 | KV_7 | Maize flour | Macro-remains | − 11.1 | 4.4 | ||||
| KV | 8 | KV_8 | Maize flour | Macro-remains | − 11.0 | 4.5 | − 18.1 | |||
| KV | 8 | KV_8r | Maize flour | Thin-layer residue | − 11.1 | 4.3 | 0.1 | 0.1 | 2 | |
| KV | 9 | KV_9 | Wheat flour (3/8) + deer (1/8) | Macro-remains | − 26.4 | 4.9 | − 28.9 | |||
| KV | 9 | KV_9r | Wheat flour (3/8) + deer (1/8) | Thin-layer residue | − 22.3 | 3.4 | 0.1 | 0.1 | 2 | |
| MM | 1 | MM_1 | Maize flour | Macro-remains | − 11.1 | 4.2 | − 21.2 | |||
| MM | 2 | MM_2 | Maize flour | Macro-remains | − 11.0 | 4.4 | ||||
| MM | 3 | MM_3 | Maize flour | Macro-remains | − 11.0 | 4.4 | ||||
| MM | 4 | MM_4 | Maize flour | Macro-remains | − 11.0 | 4.2 | 0 | 0 | 2 | − 23.1 |
| MM | 5 | MM_5 | Maize flour | Macro-remains | − 11.1 | 4.3 | ||||
| MM | 6 | MM_6 | Maize flour | Macro-remains | − 11.0 | 4.4 | ||||
| MM | 7 | MM_7 | Maize flour | Macro-remains | − 11.0 | 4.3 | ||||
| MM | 8 | MM_8 | Maize flour | Macro-remains | − 11.0 | 4.3 | 0.1 | 0.1 | 2 | − 18.2 |
| MM | 8 | MM_8r | Maize flour | Thin-layer residue | − 11.1 | 4.6 | 0 | 0.2 | 3 | |
| MM | 9 | MM_9 | Maize flour (3/8) + deer (1/8) | Macro-remains | − 11.5 | 4.3 | 0.1 | 0.3 | 3 | − 17.7 |
| MM | 9 | MM_9r | Maize flour (3/8) + deer (1/8) | Thin-layer residue | − 11.8 | 4.6 | 0.1 | 0.2 | 2 |