The ancient Egyptians embalmed meat mummies as an afterlife snack in the same way as their dead, according to the findings of a gas chromatography–mass spectrometry (GC–MS) analysis.
The ancient Egyptians embalmed meat mummies as an afterlife snack in the same way as their dead, according to the findings of a gas chromatography–mass spectrometry (GC–MS) analysis. The team from the University of Bristol (Bristol, UK) and the American University in Cairo (Cairo, Egypt) collaborated to analyze the chemical compositions of samples and tissues from meat mummies excavated by the Cairo Museum and the British Museum. Of particular interest, the team found evidence of the use of Pistacia resin on a beef rib mummy, a substance rarely even seen in the embalming of humans. - K.A. Clark, S. Ikram, and R.P. Evershed, PNAS Early Edition, DOI: 10.1073/pnas.1315160110 (2013).
This story originally appeared in The Column. Click here to view that issue.
Targeted Blood Lipidomics of Colorectal Cancer: An HTC-18 Interview with Jef Focant
July 26th 2024At HTC-18 in Leuven, Executive Editor of LCGC International, Alasdair Matheson, spoke to Jef Focant from the University of Liege about his talk entitled, “Targeted Blood Lipidomics of Colorectal Cancer."
Carol Robinson Awarded 2024 Lifetime Achievement European Inventor Award
July 24th 2024Carol Robinson of the University of Oxford has received the European Inventor Award 2024 for Lifetime Achievement from the European Patent Office for her work bringing mass spectrometry to structural biology.