Artist's depiction of a solar nebula and subsequent evolution of our solar system (image taken from panoramicuniverse.com)
Chondrites contain distinct, millimeter-sized spheres called chondrules. These objects originated as free-floating molten droplets that were flash heated and later crystallized. Chondrules give chondrites the appearance of chocolate chip cookies, with chondrules representing the chocolate chips and a matrix representing the dough. For a research project, I used a petrographic microscope to characterize the textures of the chondrules within a meteorite that formed early in our solar system’s history to help determine the degree of thermal and aqueous alteration. I also used an electron microprobe, a machine that uses beams of charged particles to measure the chemistry of samples, to analyze its chemistry and classify it, as it had not been previously studied.
Photomicrograph of an olivine chondrule. Notice the round shape of a remnant chondrule in the center surrounded by matrix.
Textural observations and the chemistry of NWA-6104 classified it as an L5/6 chondrite. L stands for low iron bearing and 5/6 characterizes the degree of alteration, with 3 being the lowest possible degree. Meteorites with values above or below 3 experience either thermal or aqueous alteration, respectively. The degree of thermal alteration (5/6) was determined petrographically by certain textural criterion. Because the highest possible degree of thermal metamorphism is a rating of 6, this meteorite experienced significant thermal alteration. Chemical analyses and the use of a pyroxene-pyroxene geothermometer (a method of comparing the chemistry of two very closely related minerals, orthopyroxene and clinopyroxene) constrained the peak metamorphic temperatures that the parent body of NWA-6104 experienced to 800-900 ±50 °C. This range of temperatures is consistent with the degree of metamorphism that would be expected for a 5/6 ordinary chondrite.
To see the original paper from which this post was whittled, please go here.

No comments:
Post a Comment