The ancient people had used and kept a lot of tools and most important of
all were clay cooking pots and dishes, etc.., and they left them as remains to tell
about the way they were living and feeding . So, it was quite important to carry
out some
analysis on the organic residue of archaeological clay sherds from
cooking pots or dishes from the area of Homs from the era of the Roman and
Islam. A Special attention was focused on the analysis of lipids, which have the
properties of resisting the effect of the environment after it is absorbed in the
clay matrix. Lipids can be extracted with suitable solvents, either total
extraction, or after the treatment of the undisolved portion of the clay with
alkaline. Analysis using gas chromatography and gas chromatography - mass
spectrometery, revealed the existence of mono and di carboxylic acids,
saturated and unsaturated fatty acids, alkanes, and mono, di, and tri glycerides.
The measurement of the ratio C١٦/C١٨ gave the indication to the use of animal
fats in these pots.
