Water in faults vaporizes during an earthquake, depositing gold

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The tyrannosaur of the minerals, this gold nugget in quartz weighs more than 70 ounces (2 kilograms).

Earthquakes have the Midas touch, a new study claims.

Water in faults vaporizes during an earthquake, depositing gold, according to a model published in the March 17 issue of the journal Nature Geoscience. The model provides a quantitative mechanism for the link between gold and quartz seen in many of the world’s gold deposits, said Dion Weatherley, a geophysicist at the University of Queensland in Australia and lead author of the study.

When an earthquake strikes, it moves along a rupture in the ground — a fracture called a fault. Big faults can have many small fractures along their length, connected by jogs that appear as rectangular voids. Water often lubricates faults, filling in fractures and jogs.

About 6 miles (10 kilometers) below the surface, under incredible temperatures and pressures, the water carries high concentrations of carbon dioxide, silica and economically attractive elements like gold.

During an earthquake, the fault jog suddenly opens wider. It’s like pulling the lid off a pressure cooker: The water inside the void instantly vaporizes, flashing to steam and forcing silica, which forms the mineral quartz, and gold out of the fluids and onto nearby surfaces, suggest Weatherley and co-author Richard Henley, of the Australian National University in Canberra.

While scientists have long suspected that sudden pressure drops could account for the link between giant gold deposits and ancient faults, the study takes this idea to the extreme, said Jamie Wilkinson, a geochemist at Imperial College London in the United Kingdom, who was not involved in the study.

“To me, it seems pretty plausible. It’s something that people would probably want to model either experimentally or numerically in a bit more detail to see if it would actually work,” Wilkinson told OurAmazingPlanet.

Previously, scientists suspected fluids would effervesce, bubbling like an opened soda bottle, during earthquakes or other pressure changes. This would line underground pockets with gold. Others suggested minerals would simply accumulate slowly over time.

Weatherley said the amount of gold left behind after an earthquake is tiny, because underground fluids carry at most only one part per million of the precious element. But an earthquake zone like New Zealand’s Alpine Fault, one of the world’s fastest, could build a mineable deposit in 100,000 years, he said.

Surprisingly, the quartz doesn’t even have time to crystallize, the study indicates. Instead, the mineral comes out of the fluid in the form of nanoparticles, perhaps even making a gel-like substance on the fracture walls. The quartz nanoparticles then crystallize over time.

Even earthquakes smaller than magnitude 4.0, which may rattle nerves but rarely cause damage, can trigger flash vaporization, the study finds.

“Given that small-magnitude earthquakes are exceptionally frequent in fault systems, this process may be the primary driver for the formation of economic gold deposits,” Weatherley told OurAmazingPlanet.

Quartz-linked gold has sourced some famous deposits, such as the placer gold that sparked the 19th-century California and Klondike gold rushes. Both deposits had eroded from quartz veins upstream. Placer gold consists of particles, flakes and nuggets mixed in with sand and gravel in stream and river beds. Prospectors traced the gravels back to their sources, where hard-rock mining continues today.

But earthquakes aren’t the only cataclysmic source of gold. Volcanoes and their underground plumbing are just as prolific, if not more so, at producing the precious metal. While Weatherley and Henley suggest that a similar process could take place under volcanoes, Wilkinson, who studies volcano-linked gold, said that’s not the case.

“Beneath volcanoes, most of the gold is not precipitated in faults that are active during earthquakes,” Wilkinson said. “It’s a very different mechanism.”

Understanding how gold forms helps companies prospect for new mines. “This new knowledge on gold-deposit formation mechanisms may assist future gold exploration efforts,” Weatherley said.

In their quest for gold, humans have pulled more than 188,000 tons (171,000 metric tons) of the metal from the ground, exhausting easily accessed sources, according to the World Gold Council, an industry group.

http://www.livescience.com/27953-earthquakes-make-gold.html

Mike Hayes will harvest his grapes in the nude

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ECCENTRIC Queensland winemaker Mike Hayes will harvest some of his grapes in the nude during a full moon to revive an ancient winemaking ritual.

Mr Hayes, 48, from Symphony Hill Wines on the Granite Belt, said he was studying 4000-year-old winemaking techniques as part of a Churchill Fellowship.

He said the first records of naked harvesting and naked crushing of the fruit with bare feet came from Georgia, an independent state of the former Soviet Union and the birthplace of winemaking.

“I don’t know if it will work, but I’m certainly going to give it a shot,” he said. “The ancients believed the moon drew energy from the grapes and goodness from the soil – just as the moon pulls the tides.”

“I know some people will think I am mad with a double D.”

“However, many cultures study the lunar cycles and engage in all kinds of mystical rites before harvest.”

Hayes says there is a certain logic to bare-cheek winemaking.

“Clothing made from animal hides would no doubt contain bacteria that would taint the winemaking process.”

He said the bible also records Noah running naked through a vineyard.

Hayes will begin by harvesting gewurztraminer, an aromatic white variety in March, and follow up in April with a nude harvest of his nebbiolo, the Italian red blockbuster.

For added authenticity Hayes will allow the juice to ferment slowly in clay amphopra pots he will bury underground.

“There will be no preservatives or additives whatsoever.”

Mr Hayes has bagged a haul of gold medals and Symphony Hill was this year upgraded to a five-star winery by Australian wine guru James Halliday.

Hayes recently completed his masters of winemaking in alternative grape varieties.

He trialled 60 different rare grape varieties.

As part of his Churchill Fellowship he will travel to Italy, Spain, Portugal and France to study so-called autochthonous grape varieties, those “sprung from the earth” or indigenous to a region.

http://www.couriermail.com.au/news/queensland/full-moon-over-grape-harvest/story-e6freoof-1226537529221?_tmc=VJbEiz9OVXAMzVPRoxnQ-07qAW3eSpCxZu1fnjMY1xY

Scientists create coconut-flavoured pineapple

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Researchers in Australia have created a new “piña colada” pineapple that tastes like a coconut.

The scientists, from a government agency in Queensland, have spent ten years trying to develop a new variety of sweeter, juicier pineapple but did not actually intend to create the coconut flavour.

“It’s sweet, low acid, very juicy,” said Garth Sanewski, a senior horticulturalist at Queensland’s department of agriculture.

“It has this lovely coconut flavour, which you won’t find in any other pineapple in Australia.”

The new pineapple, called AusFestival, has been dubbed the “piña colada pineapple” and will potentially – as local media noted – preclude people from having to mix fruits in the famous cocktail. It is likely to be commercially available in two years.

“When we are doing the breeding, we are not actually looking for a coconut-flavoured pineapple or any other particular flavour,” Dr Sanewski told ABC.

“We are looking for a nice flavoured pineapple. We are looking for a variety that is sweet, low acid and aromatic.”

Two years ago, scientists in Queensland, which has a warm climate and produces various tropical fruits, developed Australia’s first home-grown pineapple, called the Australian Jubilee. Most Australian pineapples are Hawaiian-bred varieties.

Queensland produces more than 80,000 tons of pineapples a year but the government has been looking to create less costly and tastier varieties to compete with cheaper imports.

http://www.telegraph.co.uk/earth/agriculture/geneticmodification/9723258/Scientists-create-coconut-flavoured-pineapple.html