Type

TI values for microscopic fractions of cheese root

Elemental composition of cheese root

Cheese root & ¹³C‰

Thermal cleavage (i.e. sth splits when heated) HI (mg/g)

H/C

O/C

I

>80

>1.5

<0.1

<−28

>400

II₁

0 - 40

1.2 - 1.5

0.1 - 0.2

−26 - −28

180 - 400

II₂

40 - 80

0.8 - 1.2

0.2 - 0.3

−25 - −26

60 - 180

III

<0

<0.8

>0.3

>−25

<60