Excess water storage induced by viscous strain localization during high-pressure shear experiment

被引:14
|
作者
Precigout, Jacques [1 ]
Stunitz, Holger [1 ,2 ]
Villeneuve, Johan [3 ]
机构
[1] Univ Orleans, Inst Sci Terre Orleans ISTO, CNRS BRGM, UMR 7327, Orleans, France
[2] Univ Tromso, Dept Geol, Tromso, Norway
[3] Nancy Univ, CNRS, Ctr Rech Petrog & Geochim CRPG, Vandoeuvre Les Nancy, France
基金
欧洲研究理事会;
关键词
CREEP CAVITATION; PHASE NUCLEATION; GRAIN-SIZE; QUARTZ; FLUID; SOLUBILITY; DIFFUSION; OLIVINE; DEFORMATION; TRANSITION;
D O I
10.1038/s41598-019-40020-y
中图分类号
O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];
学科分类号
07 ; 0710 ; 09 ;
摘要
Strain localization in viscously deformed rocks commonly results in fine-grained shear zones where massive fluid circulation is regularly observed. Recently attributed to strain-induced pumping, this phenomenon may have major implications for the distribution of ores deposits and rock rheology. However, although grain size reduction and/or creep cavitation have been proposed as important processes, the source mechanism of fluid concentration remains unresolved, particularly at high pressure. Here we use secondary ion mass spectrometry to document the H2O content of fine-grained olivine across an experimental shear zone, which developed with grain size reduction during a H2O-saturated shear experiment at 1.2 GPa and 900 degrees C. Through data interpolation, the olivine matrix reveals high fluid concentrations where shear strain is localized. These concentrations far exceed the predicted amount of H2O that grain boundaries can contain, excluding grain size reduction as a unique source of water storage. Instead, we show that H2O increases per unit of grain boundary across the shear zone, suggesting that cavitation and "healing" processes compete with each other to produce a larger pore volume with increasing strain rate. This provides an alternative process for fluids to be collected where strain rate is the highest in deep shear zones.
引用
收藏
页数:9
相关论文
共 50 条
  • [41] Finite element analysis for the geometry effect on strain inhomogeneity during high-pressure torsion
    Lee, Dong Jun
    Kim, Hyoung Seop
    JOURNAL OF MATERIALS SCIENCE, 2014, 49 (19) : 6620 - 6628
  • [42] Finite element analysis for the geometry effect on strain inhomogeneity during high-pressure torsion
    Dong Jun Lee
    Hyoung Seop Kim
    Journal of Materials Science, 2014, 49 : 6620 - 6628
  • [43] Effects of high-pressure treatment on the microflora of oysters (Crassostrea gigas) during chilled storage
    Cruz-Romero, M.
    Kelly, A. L.
    Kerry, J. P.
    INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2008, 9 (04) : 441 - 447
  • [44] Olivine-induced viscous anisotropy in fossil strike-slip mantle shear zones and associated strain localization in the crust
    Mameri, Lucan
    Tommasi, Andrea
    Signorelli, Javier
    Hassani, Riad
    GEOPHYSICAL JOURNAL INTERNATIONAL, 2021, 224 (01) : 608 - 625
  • [45] Changes in volatile aromatic compounds of strawberry puree treated by high-pressure during storage
    Navarro, M
    Verret, C
    Pardon, R
    EL Moueffak, A
    HIGH PRESSURE RESEARCH, 2002, 22 (3-4) : 693 - 696
  • [46] High-pressure processing applied to cooked sausages: Bacterial populations during chilled storage
    Yuste, J
    Pla, R
    Capellas, M
    Ponce, E
    Mor-Mur, M
    JOURNAL OF FOOD PROTECTION, 2000, 63 (08) : 1093 - 1099
  • [47] Consequence assessment of high-pressure hydrogen storage tank rupture during fire test
    Shen, Chuanchuan
    Ma, Li
    Huang, Gai
    Wu, Yingzhe
    Zheng, Jinyang
    Liu, Yan
    Hu, Jun
    JOURNAL OF LOSS PREVENTION IN THE PROCESS INDUSTRIES, 2018, 55 : 223 - 231
  • [48] Changes in Quality Attributes During Storage of High-Pressure and Thermally Processed Pineapple Puree
    Snehasis Chakraborty
    Pavuluri Srinivasa Rao
    Hari Niwas Mishra
    Food and Bioprocess Technology, 2016, 9 : 768 - 791
  • [49] Effect of High-Pressure Treatment on Blue Marlin (Makaira nigricans) Quality During Storage
    Lee, Yi-Chen
    Kung, Hsien-Feng
    Chen, Shao-Lan
    Lin, Chung-Saint
    Huang, Chun-Yung
    Arakawa, Osamu
    Tseng, Chih-Hua
    Tsai, Yung-Hsiang
    JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, 2022, 31 (03) : 271 - 284
  • [50] Changes in Quality Attributes During Storage of High-Pressure and Thermally Processed Pineapple Puree
    Chakraborty, Snehasis
    Rao, Pavuluri Srinivasa
    Mishra, Hari Niwas
    FOOD AND BIOPROCESS TECHNOLOGY, 2016, 9 (05) : 768 - 791