1995
DOI: 10.1021/bk-1995-0617.ch001
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Biology of Amber-Producing Trees: Focus on Case Studies of Hymenaea and Agathis

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Cited by 70 publications
(75 citation statements)
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“…It is well known that the amber resin includes both volatile and non-volatile fractions. 30 Most of the volatiles disappear during the aging process and the non-volatile parts (for example, acetogenins, fat and communic acid) become amber by free radical polymerization. Thermal analysis of different ambers, including Dominican amber, reported in the literature 31 indicates no mass loss at temperatures well above the maximum temperature of 175°C examined in the present investigation.…”
Section: Resultsmentioning
confidence: 99%
“…It is well known that the amber resin includes both volatile and non-volatile fractions. 30 Most of the volatiles disappear during the aging process and the non-volatile parts (for example, acetogenins, fat and communic acid) become amber by free radical polymerization. Thermal analysis of different ambers, including Dominican amber, reported in the literature 31 indicates no mass loss at temperatures well above the maximum temperature of 175°C examined in the present investigation.…”
Section: Resultsmentioning
confidence: 99%
“…Strong bands at around 710 and 740 cm 1 (C-C vibrations) are typical in spectra of recent resins and decrease during the maturation process, which may be ascribed to damping of skeletal vibrations due to polymerization. 4,5,10,11,15 The copal from Madagascar is botanically assigned to Hymenaea sp. (Leguminosae).…”
Section: Resultsmentioning
confidence: 99%
“…Yet Mexican amber warrants study, particularly because it derives from the same angiospermous source trees as the coeval and more thoroughly investigated Dominican amber (early to middle Miocene, 15-20 Mya; Solórzano Kraemer, 2007Iturralde-Vinent and MacPhee 1996). Amber from both deposits is attributed to the Fabaceae genus Hymenaea (Poinar 1991;Langenheim 1995;Poinar and Brown 2002) and not to coniferous trees like most other ambers.…”
Section: Introductionmentioning
confidence: 99%