Metamorphic processes at high temperature and low pressure: the petrogenesis of the metasomatized and assimilated rocks of Carneal, Co. Antrim

The Tertiary dolerite plug at Carneal cuts basalt lavas and incorporates blocks of chalk and flint from underlying Cretaceous rocks. Assimilation by the dolerite of the pure limestone and flint took place under the very rare highest-temperature, low-pressure conditions. Only about twenty-five examples of the resulting metamorphosed and metasomatized rocks are known in the world, few fully described. The rock suite enables the conditions and mechanisms of assimilation to be deduced. The pressure, about 200 x 10 5 Pa (200 bar), and the temperature, estimated as 1050-1100 °C, produced an exomorphic suite of larnite, spinel, merwinite, spurrite, scawtite and related assemblages, with wollastonite, quartz, plagioclase, hydrogrossular, xonotlite and related minerals representing flint. Complementary desilication of the igneous rocks gives the endomorphic suite of pyroxene-rich dolerite, pyroxenite, titanaugitemelilite-rock and aegirine- and nepheline-bearing types. Chemical analyses o titanaugite, sahlite, melilite, wollastonite and the main rock types are provided and optical and other properties of the minerals. Two related mechanisms of limestone assimilation occurred. Most of the rocks resulted from the incorporation of the chalk in the olivine-dolerite magma, paradoxically, the addition of 18-26 % CaO to the dolerite magma so lowers the silica ratio that 17-18% additional S i0 2 is required to produce the endomorphic hybrids, with the complementary exomorphic suite. The second mechanism, a metasomatic replacement, preserves existing mineral (and fossil) textures. Mineral textures and the preservation of a cyclostome bryozoan now composed of wollastonite (by silicification of calcite) show the metasomatism to have been a tranquil process despite the high temperature. To produce the vein assemblage of merwinite, hydrogrossular and melilite, this mechanism required 63 % CaO and 23 % H 2 0 , an addition which is only slightly more hydrous than calcium hydroxide. These mechanisms are evidence for the production of peralkaline rocks by limestone assimilation but only on a very small scale. The retrograde phase of metamorphism produced minerals in order of approximately increasing water content, including xonotlite, bicchulite (a new mineral), thomsonite, tobermorite, tacharanite and plombierite.

JOM ◽  
1961 ◽  
Vol 13 (7) ◽  
pp. 490-493 ◽  
Author(s):  
R. A. Perkins ◽  
D. D. Crooks

2021 ◽  
Vol 13 (10) ◽  
pp. 5494
Author(s):  
Lucie Kucíková ◽  
Michal Šejnoha ◽  
Tomáš Janda ◽  
Jan Sýkora ◽  
Pavel Padevět ◽  
...  

Heating wood to high temperature changes either temporarily or permanently its physical properties. This issue is addressed in the present contribution by examining the effect of high temperature on residual mechanical properties of spruce wood, grounding on the results of full-scale fire tests performed on GLT beams. Given these tests, a computational model was developed to provide through-thickness temperature profiles allowing for the estimation of a charring depth on the one hand and on the other hand assigning a particular temperature to each specimen used subsequently in small-scale tensile tests. The measured Young’s moduli and tensile strengths were accompanied by the results from three-point bending test carried out on two groups of beams exposed to fire of a variable duration and differing in the width of the cross-section, b=100 mm (Group 1) and b=160 mm (Group 2). As expected, increasing the fire duration and reducing the initial beam cross-section reduces the residual bending strength. A negative impact of high temperature on residual strength has also been observed from simple tensile tests, although limited to a very narrow layer adjacent to the charring front not even exceeding a typically adopted value of the zero-strength layer d0=7 mm. On the contrary, the impact on stiffness is relatively mild supporting the thermal recovery property of wood.


Author(s):  
Jeffery P. Bindon

The pressure distribution in the tip clearance region of a 2D turbine cascade was examined with reference to unknown factors which cause high heat transfer rates and burnout along the edge of the pressure surface of unshrouded cooled axial turbines. Using a special micro-tapping technique, the pressure along a very narrow strip of the blade edge was found to be 2.8 times lower than the cascade outlet pressure. This low pressure, coupled with a thin boundary layer due to the intense acceleration at gap entry, are believed to cause blade burnout. The flow phenomena causing the low pressure are of very small scale and do not appear to have been previously reported. The ultra low pressure is primarily caused by the sharp flow curvature demanded of the leakage flow at gap entry. The curvature is made more severe by the apparent attachement of the flow around the corner instead of immediately separating to increase the radius demanded of the flow. The low pressures are intensified by a depression in the suction corner and by the formation of a separation bubble in the clearance gap. The bubble creates a venturi action. The suction corner depression is due to the mainstream flow moving round the leakage and secondary vortices.


1997 ◽  
Vol 40 (8) ◽  
pp. 663-671 ◽  
Author(s):  
N. V. Vvedenskii ◽  
N. K. Vdovicheva ◽  
V. B. Gil’denburg ◽  
N. A. Zharova ◽  
I. A. Shereshevskii ◽  
...  

2021 ◽  
pp. 1-9
Author(s):  
Long Wang ◽  
Dongsheng Yang ◽  
Jiao Chen ◽  
Hui Tan ◽  
Shengyu Zhu ◽  
...  

Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 93-98
Author(s):  
A.O. Ogunlade ◽  
G.I. Oluwafemi

The potential of some indigenous fruits such as yellow-plum (Spondias mombin) and African Star Apple (Chrysophyllum albidum) remained largely untapped. These fruits can be processed and preserved in small-scale operations using simple techniques that could replace both expensive fruits and the lengthy operation processes usually used for jam production. Blends were produced from African Star Apple and Plum in the following proportion: 100:0%; 90:10%; 80:20%; 70:30%; 60:40% and 50:50% respectively to produce six African Star Apple and plum blends. The chemical properties and consumer acceptability of jams made from these blends were investigated using standard methods. Chemical analyses of the jam showed that vitamin A ranged between 613.09 and 686.04 (IU), sample with the highest percentage of African Star Apple had the highest value of Vitamin A; vitamin C ranged between 30.51 and 46.12 (mg/100 g); pH ranged between 4.29 and 4.58; Brix ranged between 11.00 and 14.97°Bx. There were no significant (p>0.05) differences in the sensory attributes of the samples. It was observed that Jam produced from African Star Apple and plum blend at 50:50% proportion had the highest Vitamin A and those at 90:10% proportion had the highest Vitamin C contents and all the samples were of high nutritional and health benefits.


2021 ◽  
Author(s):  
Radheesh Dhanasegaran ◽  
Antti Uusitalo ◽  
Teemu Turunen-Saaresti

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