Table 1.
Data from two coprolite analysis.
Figure 1.
Comparison of ancient starch with modern starch from experimental preparation.
All images are of equivalent scale. A. Maize starch granules from the experimental fermentation experiment showing furrowing damage. B. Maize starches derived from archaeological sample #51 showing furrowing damage from fermentation and scooping from grinding. C. Unaltered maize meal prior to the experiment. D. Scooping of maize starch produced in a grinding experiment.