Pyroxenite as a Product of Mafic-Carbonate Melt Interaction (Tazheran Massif, West Baikal Area, Russia)

Pyroxenite and nepheline-pyroxene rocks coexist with dolomite-bearing calcite marbles in Tazheran Massif in the area of Lake Baikal, Siberia, Russia. Pyroxenites occur in a continuous elongate zone between marbles and beerbachites (metamorphosed gabbro dolerites) and in 5 cm to 20 m fragments among the marbles. Pyroxene in pyroxenite is rich in calcium and alumina (5–12 wt% Al2O3) and has a fassaite composition. The Tazheran pyroxenite may originate from a mafic subvolcanic source indicated by the presence of remnant dolerite found in one pyroxenite body. This origin can be explained in terms of interaction between mafic and crust-derived carbonatitic melts, judging by the mineralogy of pyroxenite bodies and their geological relations with marbles. According to this model, the intrusion of mantle mafic melts into thick lower crust saturated with fluids caused partial melting of silicate-carbonate material and produced carbonate and carbonate-silicate melts. The fassaite-bearing pyroxenite crystallized from a silicate-carbonate melt mixture which was produced by roughly synchronous injections of mafic, pyroxenitic, and carbonate melt batches. The ascending hydrous carbonate melts entrained fragments of pyroxenite that crystallized previously at a temperature exceeding the crystallization point of carbonates. Subsequently, while the whole magmatic system was cooling down, pyroxenite became metasomatized by circulating fluids, which led to the formation of assemblages with garnet, melilite, and scapolite.

On the 140th Anniversary of the International Exhibition of Electricity, Paris, 1881. Part 1: Electric Fever

This exhibition, which was dedicated solely to electricity, pursued primarily scientific, technical and educational goals. The commercial component was in the second place. Under the banner of the new science, thousands of scientists, engineers, inventors, entrepreneurs, and enthusiasts from different countries and continents succeeded to unite for the first time and clearly show the whole world the prospects for development in the near future. The First International Congress of Electricians, held within the framework of the exhibition, overcame scientific and state differences and developed a unified approach to electrical units. The International Electrical Exhibition was a kind of the electrical engineering community crystallization point, a platform for its consolidation, the unity of which the time was unable to destroy. The first part of the article shows the great efforts done by the organizing committee on preparing the electrical exhibition. Special attention is paid to the exhibition expositions, its main halls and pavilions. Testimonials of eyewitnesses of those events are given.

PROMOTION OF ORGANIC AND SUSTAINABLE AGRICULTURE THROUGH THE USE OF BIO-FERTILIZERS

Tamarind (Tamarindus indica) belongs to the family Leguminosae. It is commonly growing in tropical and subtropical regions now and is one of the most important plant resources as cuisine materials. Antioxidative activity of tamarind seeds was investigated. An ethanol extract prepared from the seed coat contained antioxidative activity as measured by the thiocyanate and thiobarbituric acid (TBA) method. Essential oils are highly odorous droplets found in minimal quantities in the flowers, stems, leaves, roots and barks of aromatic plants. They are not recognized as true oils as the vegetable oils, but highly fluid and volatile. Experts recognize an essential oil by its aroma and test the oil characteristics such as vaporization and crystallization point using Differential Scanning Calorimetry (DSC). DSC has emerged as a powerful experimental technique for determining thermodynamic properties of biomacromolecules. Volatile components of tamarind leaves and seed locally grown will be isolated by Microwave Assisted Extraction (MAE). The presence of essential oil as the volatile components will be investigated to determine whether this method is effective or not to extract the oil from tamarind leaves and seed. The parameters that will be measured are the time for the oil droplets formation and the optimum temperature for the extraction of oil. At the end of the extraction, amber color oil was obtained. Results showed that the time for the oil droplets formation increasing with the increasing weight of sample for both tamarind leaves and seed samples. The optimum temperature for the extraction obtained was 125ºC with the yield of 1.2 mL of seed oil. The vaporization and crystallization point of oil are presented in the DSC curve and the specific heat capacity of the oil are calculated.

EXTRACTION OF ESSENTIAL OILS FROM TAMARIND LEAVES AND SEED USING MICROWAVE EXTRACTION

Tamarind (Tamarindus indica) belongs to the family Leguminosae. It is commonly growing in tropical and subtropical regions now and is one of the most important plant resources as cuisine materials. Antioxidative activity of tamarind seeds was investigated. An ethanol extract prepared from the seed coat contained antioxidative activity as measured by the thiocyanate and thiobarbituric acid (TBA) method. Essential oils are highly odorous droplets found in minimal quantities in the flowers, stems, leaves, roots and barks of aromatic plants. They are not recognized as true oils as the vegetable oils, but highly fluid and volatile. Experts recognize an essential oil by its aroma and test the oil characteristics such as vaporization and crystallization point using Differential Scanning Calorimetry (DSC). DSC has emerged as a powerful experimental technique for determining thermodynamic properties of biomacromolecules. Volatile components of tamarind leaves and seed locally grown will be isolated by Microwave Assisted Extraction (MAE). The presence of essential oil as the volatile components will be investigated to determine whether this method is effective or not to extract the oil from tamarind leaves and seed. The parameters that will be measured are the time for the oil droplets formation and the optimum temperature for the extraction of oil. At the end of the extraction, amber color oil was obtained. Results showed that the time for the oil droplets formation increasing with the increasing weight of sample for both tamarind leaves and seed samples. The optimum temperature for the extraction obtained was 125ºC with the yield of 1.2 mL of seed oil. The vaporization and crystallization point of oil are presented in the DSC curve and the specific heat capacity of the oil are calculated.