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The temperature sensitivity of amino acid racemization was quantified for aspartic acid (Asp) and glutamic acid (Glu) in tests of the foraminifera genus, Pulleniatina. More than 800 tests from the top 1cm of a box core sample were heated for up to 499 days at four temperatures ranging from 90 to 140°C, and were analyzed individually to evaluate the rate of amino acid racemization. The foraminifera...
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