The presence of technetium seems to be related to the 'third dredge-up' in the history of the stars. They are most often variable stars of the long period variable types.Ĭurrent research indicates that the presence of technetium in AGB stars occurs after some evolution and that a significant number of these stars do not exhibit the metal in their spectra. Technetium stars belong to the classes M, MS, S, SC and C-N. Members of this class of stars switch to helium shell burning with an interval of some 100,000 years, in 'dredge-ups'. Stars containing technetium belong to the class of asymptotic giant branch stars (AGB)-stars that are like red giants, but with a slightly higher luminosity, and which burn hydrogen in an inner shell.

Therefore, the detection in 1952 of technetium in stellar spectra provided unambiguous proof of nucleosynthesis in stars, one of the more extreme cases being R Geminorum. The most stable isotope of technetium is 97Tc with a half-life of 4.21 million years, which is too short a time to allow the metal to be material from before the star's formation. Pour the sauce over the chicken and garnish with parsley before serving.A technetium star, or more properly a Tc-rich star, is a star whose stellar spectrum contains absorption lines of the light radioactive metal technetium. Reduce heat to low, then stir in 4 tablespoons of the butter, capers, lemon zest, lemon juice and the remaining ½ teaspoon of salt. Stir in the stock and simmer until the liquid is reduced by half, 4-5 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute more. Transfer the chicken to a seerving platter.Īdd the shallot to the pan and cook, stirring occasionally, until soft and fragrant, about 2 minutes. Repeat with the remaining chicken, adding more butter and oil to the skillet as needed. Add half of the chicken and cook until golden brown and cooked through, about 2-3 minutes per side. Heat 3 tablespoons butter and 2 tablespoons oil in a large skillet set over medium-high until the butter has melted. Discard the flour when finished dredging. Dip each piece of the chicken in the flour, turning to coat and shake off any excess. Season the chicken all over with the pepper and 1½ teaspoons of the salt.

Dredge up stars