HR: 1340h
AN: ED13C-1156    [Abstracts]
TI: Mmmagma: Edible Demonstrations of Magmatic Processes
AU: * Rust, A C
EM: arust@eos.ubc.ca
AF: University of British Columbia, 6339 Stores Road, Vancouver, BC V6T1Z4 Canada
AU: Cashman, K V
EM: cashman@uoregon.eud
AF: University of Oregon, 1272 University of Oregon, Eugene, OR 97403 United States
AU: Wright, H M
EM: hwright1@darkwing.uoregon.edu
AF: University of Oregon, 1272 University of Oregon, Eugene, OR 97403 United States
AB: We present a collection of demonstrations using common foods to illustrate factors that influence bubble and crystal nucleation and growth in magmas, and consequences for volcanic processes. Using foods such as soda water, raisins, fudge, popcorn and cake, ensures that the demonstration are safe, cheap and can be repeated by students (with variations) in their own kitchens. From these experiments students learn about the influence of crystals and bubbles on magma rheology and permeability, and how these properties in turn affect lava flow morphologies, crystal fractionation, the formation of breadcrust bombs, and styles of volcanic eruptions.
DE: 8429 Lava rheology and morphology
DE: 8445 Experimental volcanism
SC: Education and Human Resources [ED]
MN: Fall Meeting 2005