Tilbaşar Höyük Erken Tunç Çağı Üçgen Kulplu Mutfak Kaplarının Çoklu Analitik Yöntemlerle İncelenmesi

Arkeolojik buluntuların analitik tekniklerle incelendiği arkeometrik çalışmalar özellikle son yıllarda rağbet gören bir bilim alanıdır. Seramik buluntular için yapılan bu tip çalışmalar farklı medeniyetlere ait karakteristik seramikler hakkında önemli bilgilere ulaşma noktasında oldukça faydalı ve yol gösterici veriler sunmaktadır. Buna paralel olarak, bu çalışmada Gaziantep Tilbaşar Höyük’te ele geçen bazı üçgen kulplu mutfak kaplarının (Erken Tunç Çağı) çoklu analitik yöntemlerle arkeometrik olarak incelenmesi amaçlanmıştır. Çalışmada 14 adet üçgen kulplu mutfak kabı arkeometride sıklıkla tercih edilen yöntemler arasında yer alan taramalı elektron mikroskobu/enerji saçınımlı X-ray spektroskopisi (SEM/EDS), optik mikroskop (OM), Fourier dönüşümlü kızılötesi (FTIR) spektroskopisi, termogravimetrik-diferansiyel termal analiz (TG-DTA) ve X-ışını difraksiyon (XRD) teknikleri ile karakterize edilmiştir. Kullanılan bu tekniklerle seramiklerin hammadde içerikleri ve üretim özelliklerinin (pişirim sıcaklık aralığı, mikro yapısal/kimyasal karakter vb.) belirlenmesi hedeflenmiştir. Elde edilen sonuçlar göz önüne alındığında, seramiklerde belirgin biçimde tespit edilen birincil kalsit varlığı ve buna ek olarak mikro yapıda vitrifikasyonun görülmemesi veya ihmal edilebilir derecede olmasının örneklerin 700-800oC gibi bir sıcaklık aralığında pişirildiklerine işaret ettiği görülmüştür. Buna ek olarak, karbonatlı hammaddelerin belirlenmesi seramiklerin kalkerli kil ile üretildiklerini akla getirmektedir. Bu bağlamda, bölge jeolojisi dikkate alındığında örneklerin yerel veya bölgesel üretim olma olasılıklarının da yüksek olduğu öngörülmüştür.

Multi-analytical Investigation of Early Bronze Age Cooking Pots with Triangular Handles (Tilbaşar, Turkey)

Archaeometric studies covering the investigation of archaeological findings by analytical techniques are in a greatdemand particularly in last decades. This type of works represents a convenient and directive data basis in termsof achieving substantial knowledge regarding the characteristic ceramics of different civilizations. Being parallelto this, it was aimed to investigate the cooking pots with triangular handles (Early Bronze Age) from TilbaşarHöyük (Gaziantep, Turkey) in an archaeometric way using multi-analytical methods within the present study. Forthat purpose, 14 representative samples of cooking pot (with triangular handles) were characterized by means ofscanning electron microscopy together with energy dispersive X-ray spectrometry (SEM-EDS), petrography(optical microscopy), Fourier transformed infrared (FTIR) spectroscopy, thermogravimetric-differential thermalanalysis (TG-DTA) and X-ray diffraction techniques. It was intended to identify the raw material contents andproduction features (e.g. firing temperature range, micro structural/chemical characteristics) of the ceramics.Considering the whole results, it was seen that the evident presence of primary calcite, and also the absence (orvery limited degree) of vitrification in the micro structure suggested a firing temperature range of 700-800oC forthe potsherds. Additionally, determination of the carbonates through the multi analytical techniques implied thatthe ceramics should have been produced by calcareous clays. In this context, it was predicted that the potsherdslikely belong to a local and/or regional production (considering the geological formations of the region).

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