Experimental phase equilibria of a Mount St. Helens rhyodacite: a framework for interpreting crystallization paths in degassing silicic magmas
Experimental phase equilibria of a Mount St. Helens rhyodacite: a framework for interpreting crystallization paths in degassing silicic magmas
复制标题
圣海伦斯山流英安岩的实验相平衡:解释脱气硅质岩浆结晶路径的框架
DOI:
10.1007/s00410-015-1160-5
复制
发表时间:
2015
影响因子:
3.5
通讯作者:
Riker J
中科院分区:
文献类型:
--
作者:
Riker J
We present isothermal (885 °C) phase equilibrium experiments for a rhyodacite from Mount St. Helens (USA) at variable total pressure (25–457 MPa) and fluid composition (XH2Ofl= 0.6–1.0) under relatively oxidizing conditions (NNO to NNO + 3). Run products were characterized by SEM, electron microprobe, and SIMS. Experimental phase assemblages and phase chemistry are consistent with those of natural samples from Mount St. Helens from the last 4000 years. Our results emphasize the importance of pressure and melt H2O content in controlling phase proportions and compositions, showing how significant textural and compositional variability may be generated in the absence of mixing, cooling, or even decompression. Rather, variations in the bulk volatile content of magmas, and the potential for fluid migration relative to surrounding melts, mean that magmas may take varied trajectories through pressure–fluid composition space during storage, transport, and eruption. We introduce a novel method for projecting isothermal phase equilibria into CO2–H2O space (as conventionally done for melt inclusions) and use this projection to interpret petrological data from Mount St. Helens dacites. By fitting the experimental data as empirical functions of melt water content, we show how different scenarios of isothermal magma degassing (e.g., water-saturated ascent, vapor-buffered ascent, and vapor fluxing) can have quite different textural and chemical consequences. We explore how petrological data might be used to infer degassing paths of natural magmas and conclude that melt CO2content is a much more useful parameter in this regard than melt H2O.
登录
查看更多内容
影响因子:
3.5
作者:
CASHMAN, KV
通讯作者:
CASHMAN, KV
DOI:
--
发表时间:
1973
期刊:
影响因子:
--
作者:
D. Eggler;C. Burnham
通讯作者:
C. Burnham
影响因子:
3.9
作者:
S. Couch;R. Sparks;M. Carroll
通讯作者:
M. Carroll
DOI:
--
发表时间:
1962
期刊:
影响因子:
--
作者:
C. Burnham;R. H. Jahns
通讯作者:
R. H. Jahns
DOI:
--
发表时间:
2011
期刊:
影响因子:
--
作者:
S. Cichy;R. Botcharnikov;F. Holtz;H. Behrens
通讯作者:
H. Behrens