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• W2185013130 abstract "We thank Collins and Copeland (1) for raising the point thata better understanding of starch granule behavior in archaeo-logical settings would be useful. However, we disagree with theirassessment that the cooked starch granules we observed onNeanderthal teeth (2) were an effect of diagenesis.To estimate the effect of aging on starch granules, they applyan equation that is used to describe thermal gelatinization ofa starch/water system, and we believe their application is notappropriate for predictions about archaeological specimens.Their activation energy estimate derives from experiments inwhich starches are heated to gelatinization temperatures(≈50–80 °C), far outside the range expected for archaeologicalcave sediments. They propose that their calculation is accu-rate at lower temperatures (≈10–20 °C), but the table they referto shows that the activation energy for gelatinization increasesas the temperature decreases, meaning that much longerperiods of time than they estimated would be required for low-temperature gelatinization to occur, if it occurs at all. Theactivation energies for low-temperature gelatinization in theabsence of pressure or catalysts are not published in theirreference material and are, as far as we can tell, yet unknown.In addition, because gelatinization can only occur in systemswith an excess of water (3), this equation will likely not describethe behavior of individual starch granules preserved in rela-tively dry archaeological contexts, like highly mineralizeddental calculus.Even in the case that this thermal gelatinization process couldprove applicable in some archaeological specimens, we areconfident that cooked granules from Shanidar do not representdiagenetic gelatinization for three reasons. First, Henry (4) re-covered starches from 44 teeth from 14 sites in Europe, the NearEast, and Africa that range between ≈120,000 and 10,000 y old.There was no correlation between number of recovered native(unaltered) or gelatinized starches and sample age or tempera-ture. Second, Henry also examined plant microfossils preservedon 57 tools from Shanidar Cave. Twenty-one of the 119 re-covered starch granules were from Triticeae, but no gelatinizedstarches of any type were found, despite these tools being thesame age or older than the dental calculus sample. Similarly,at Neotropical sites where temperatures are much higher thanat Spy or Shanidar, gelatinized starches were recovered fromdental calculus and not from stone tools (5, 6). Finally, the ex-amination of starch granules by light microscopy, as opposedto chemically invasive methods like enzymatic digestion, allowsone to differentiate among different kinds of damage. We didnote that several of the starch granules from Shanidar and Spyshowed damage that may be related to aging, but this was inthe form of cracking or breaking, consistent with dry, low-temperature damage, rather than the swelling, buckling, and lossof birefringence that are the result of heating in water. Thesestarches were included in the “damaged/encrusted” count (2).For these three reasons, we discard the possibility of spontane-ous gelatinization over time as unsupported by the availableevidence. This leaves cooking as the best explanation for thegelatinization of the Shanidar starch granules.Amanda G. Henry" @default.
• W2185013130 created "2016-06-24" @default.
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• W2185013130 date "2011-01-01" @default.
• W2185013130 modified "2023-09-27" @default.
• W2185013130 title "Reply to Collins and Copeland: Spontaneous gelatinization not supported by evidence" @default.
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