Rapid reequilibration of H2O and oxygen fugacity in olivine-hosted melt inclusions
Glenn A. Gaetani et al., Dept. of Geology and Geophysics, Woods Hole Oceanographic Institution, Woods Hole, Massachusetts 02543, USA. Posted online ahead of print 9 Aug. 2012; doi: 10.1130/G32992.1.
Globally, ~500 million people live in close proximity to active volcanoes; there is an average of 50 to 70 volcanic eruptions each year. As magmas ascend toward the surface, the amount of water that they can hold decreases dramatically. Most of the water initially in the magma degasses, or "boils off," leading to violently explosive eruptions. Understanding these eruptions requires knowing how much water was originally in the magmas. As magmas cool and begin to crystallize deep below volcanoes, growing crystals trap tiny pockets of magma, known as melt inclusions. Melt inclusions are analyzed to determine pre-eruptive water contents of the magma from which they formed, because the strength of the host crystal allows them to retain their water. Glenn A. Gaetani and colleagues carried out experiments to investigate how much water is lost from melt inclusions via diffusion, or movement of individual atoms, through the structure of the host crystal. Their results demonstrate that this process is so efficient that pre-eruptive water contents can only be reliably determined from melt inclusions that erupted and cooled very quickly. Further, if the parent magma lost water while it was sitting deep below the volcano, the concentration of water in the melt inclusion will adjust to the new, lower concentration.
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