Regression of fraction fish C on fraction dead carbon.

<p>Regression of fraction fish C on fraction dead carbon.</p

Percent raw fish resulting in significant FRO with different radiocarbon date error terms.

<p>Percent raw fish resulting in significant FRO with different radiocarbon date error terms.</p

Lake Trout and maize unheated powder mixture lipid and biomarker results.

<p>Cx:y = fatty acids with carbon length x and number of unsaturations y (C18:1s and C18:2s are the sum of all isomers); br = branched chain acids; TMTD = 4,8,12‐trimethyltridecanoic acid, chol = cholesterol, stig = stigmasterol.</p

Freshwater reservoir offsets and food crusts: Isotope, AMS, and lipid analyses of experimental cooking residues - Fig 7

<p>Partial m/z 105 ion chromatograms showing ω-(o-alkylphenyl)alkanoicacids with 16(+), 18(*), and 20(#) carbon atoms in heated samples containing lake trout (A), chain pickerel (B) and maize (C).</p

Freshwater reservoir offsets and food crusts: Isotope, AMS, and lipid analyses of experimental cooking residues - Fig 5

<p>Gas chromatograms of lipid extracts from unheated maize-fish powder mixes consisting of 90% Lake Trout and 10% maize (A) and 10% Lake Trout and 90% maize (B). Cn:x are fatty acids with carbon length n and number of unsaturations x; br are branched-chain acids; IS is internal standard (n-hexatriacontane).</p

Fish and maize kernel liquid sample residue data.

<p>Fish and maize kernel liquid sample residue data.</p

Single resource heated lipid and biomarker results.

<p>Cx:y = fatty acids with carbon length x and number of unsaturations y (C18:1s and C18:2s are the sum of all isomers); br = branched chain acids; TMTD = 4,8,12‐trimethyltridecanoic acid; APFA Cx = ω‐(o‐alkylphenyl) alkanoic acids with carbon length x.</p

Chain Pickerel and maize heated powder mixture lipid and biomarker results.

<p>Cx:y = fatty acids with carbon length x and number of unsaturations y (C18:1s and C18:2s are the sum of all isomers); br = branched chain acids; APFA Cx = ω‐(o‐alkylphenyl) alkanoic acids with carbon length x; chol = cholesterol.</p

Plots of % raw fish vs. % fish C in residues based on mass balance using δ¹³C values.

<p>Plots of % raw fish vs. % fish C in residues based on mass balance using δ¹³C values.</p

Locations of waterbodies from which fish were captured for the current experiments.

<p>Locations of waterbodies from which fish were captured for the current experiments.</p