The second core before I started sampling.
The core after sampling.
I have two weeks to go and everything is looking good! Thanks to the help of the extra crucibles that we got last week I’m nearly finished with LOI; I have about 20 cm left to analyze. Monday I finished doing charcoal analysis on the first core so I got to start analyzing a second, smaller core that Nicollette had also obtained from Lake Ayauchi. However, before I could analyze this core I needed to prepare the samples through a process called sub-sampling. Our way of sub-sampling is basically pulling a half cc of sediment out of the core at quarter centimeter intervals and then putting those samples into containers to be bleached later. At first I was really nervous to sub-sample because I know how important the core is and how important proper sub-sampling is to the credibility of our data. Also, Nicollette was going to be gone at a conference called AMQUA for Quaternary scientists (scientists who study the most recent period of geologic time) the rest of the week. So I was super nervous but, like things usually do, everything turned out fine. I have sampled 34cm and have not encountered any problems.
This weekend I was able to meet with some family friends that live in Maricopa, about an hour from Marana. It had been probably three or four months since we’d last seen each other, and that may not sound like a long time but it sure felt like a long time. It was really good to catch up and enjoy an afternoon together. I also stopped by the school store and bought some University of Arizona souvenirs to take back home.
Dish of the Week
Dish of the week for week four is coming out of the first core, from a depth of 84.25 cm. This dish was super unique because it had red sediment, we
Dish of the week!
haven’t encountered red sediment before. This dish was also interesting because it contained less charcoal than preceding and succeeding dishes.
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