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Experimental replication of osseous technology furthers experiential knowledge of the lithic tools and technologies that were used when the fishhooks were made, because these two technical systems were fundamentally entangled (David and Srensen, 2016)
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These findings suggest that, in the case of North Sea anchovies where food resources are not the limiting factor, variations in temperature hold greater significance than alterations in food availability in facilitating the attainment of the necessary size for winter survival (Raab et al., 2013)
The surface temperature ranged from 59 to 64 degrees
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