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Food for Geological Thought Editorial

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Food for Geological Thought Editorial EDITORIAL FOOD FOR GEOLOGICAL THOUGHT 1811-5209/18/0003-$0.00 DOI: 10.2138/gselements.14.1.3 I recently asked a first­year student what the dif­ which means that its vis­ ference was between a rock and a mineral and cosity varies with the appli­ PRINCIPAL EDITORS he replied, “A rock is like a salad…” His imme­ cation of mechanical forces, BERNARD J. WOOD, University of Oxford, UK ([email protected]) diate reply started me thinking about using food such as shear stress. A simple FRIEDHELM VON BLANCKENBURG, GFZ analogues to teach geological concepts. I subse­ experiment demonstrates Potsdam, Germany (fvb@gfz­potsdam.de) quently found this approach has been widely this concept. Take a piece of NANCY L. ROSS, Virginia Tech, USA ([email protected]) studied and proven to be effective. For example, Nancy L. Ross chocolate and insert it into JONATHAN D. BLUNDY, University of Bristol, Baker et al. (2004) used the viscosities of common your mouth, letting it melt UK ([email protected]) foods as analogues for silicate melts to help teach on your tongue. Next, press this highly viscous students about igneous processes. In this study, liquid against the roof of your mouth. Note how EXECUTIVE COMMITTEE the viscosities of maple syrup, molasses, ketchup, the application of the mechanical force decreases COSTANZA BONADIMAN, Società Italiana di Mineralogia e Petrologia and smooth peanut butter were all measured at the viscosity of the chocolate so that it flows over VALÉRIE BOYSE, Société Française 25 °C and 1 bar and compared with the viscosities the surfaces of your tongue and palate. The key de Minéralogie et de Cristallographie of natural silicate melts. The viscosity of peanut to making the best melt­in­your­mouth chocolate THOMAS D. BULLEN, International Association of GeoChemistry butter turned out to be near to that of a rhyolitic depends on its crystal structure. melt with ~2 wt% H2O at 800 °C, and the viscosity CATHERINE CORRIGAN, Meteoritical Society Of all the ingredients in chocolate, it is the cocoa KATERINA M. DONTSOVA, The Clay Minerals of ketchup near to that of an anhydrous, molten Society tholeiitic basalt at 1,200 °C. Students who had butter that determines its crystal structure. To BARBARA L. DUTROW, Mineralogical been taught silicate melt viscosities using food complicate matters, there are different ways that Society of America analogues retained their knowledge of silicate the individual molecules of cocoa butter can pack DANIEL J. FROST, European Association together: these different ways lead to six polymor­ of Geochemistry, Chair melt viscosities better than students who had not phic forms, designated as I–VI or, alternatively, as BERNARD GROBÉTY, Swiss Society of used food examples. Inspired by this, and seeking Mineralogy and Petrology a new way to introduce concepts of rheology and γ, α, β2’, β1’, β2, β1. The cocoa butter polymorphs MARK E. HODSON, Mineralogical Society phase stability in a class on Earth materials, I form at different temperatures, the rates of forma­ of Great Britain and Ireland tion being dependent on temperature. The poly­ HEATHER JAMIESON, Mineralogical turned to a common food that is familiar to all: Association of Canada chocolate. Chocolate is a fascinating and complex morphs greatly affect the taste and texture of a KLAUS MEZGER, Deutsche Mineralogische material, displaying many properties analogous chocolate by controlling its melting point, how Gesellschaft to Earth materials. And if your interest is piqued, easily it snaps, as well as its strength, glossiness, MAREK MICHALIK, Mineralogical Society and texture. For example, the thermodynamically of Poland read a more detailed description of the science of most stable polymorph is VI ( ), which is visually JUAN J. MILLAN, Sociedad Española chocolate in Stephen Beckett’s book of the same β1 di Mineralogía unattractive and has a dull surface. It melts slowly name, The Science of Chocolate (2008). RYAN R.P. NOBLE, Association of Applied to produce a sandy sensation when being eaten Geochemists and has a soft texture similar to candle wax. The AKIRA TSUCHIYAMA, Japan Association of Mineralogical Sciences desired polymorph of chocolate is form V (β2), SASHA TURCHYN, Geochemical Society which displays a glossy surface, crisp hardness, MICHAEL WIEDENBECK, International and produces that pleasant melting sensation in Association of Geoanalysts the mouth. The challenge is to make the choco­ EXECUTIVE EDITOR late crystallize in this metastable, but preferred, JODI J. ROSSO ([email protected]) form. And this is done by tempering. EDITORIAL OFFICE Tempering involves melting chocolate to about 50 °C to erase all memory of existing crystal­ line structures and then cooling the chocolate to about 26–27 °C to form a mix of crystals. It is then warmed back up to 30–32 °C to remove the 2710 Crimson Way, Floyd 263 Richland, WA 99354­1671, USA undesirable III and IV (β’) polymorphs, leaving Polymorphs of chocolate. (LEFT) The preferred form for Tel/Fax: (509) 420­5331 (UTC­8) only the V (β2) crystals which have a melting taste and texture is V (β2). (RIGHT) The most stable form, Layout: POULIOT GUAY GRAPHISTES point of 33–34 °C. In practice, some of the unde­ VI (β1), is shown as a white-colored “chocolate bloom”. Copy editor: PATRICK ROYCROFT sired polymorphs remain, so seed crystals of the Proofreader: PATRICK ROYCROFT Printer: ALLEN PRESS desired polymorph are added to the partially molten chocolate to promote nucleation. This The publishers assume no responsibility for Chocolate is made by first mixing sugar with any statement of fact or opinion expressed chocolate liquor (cocoa beans that have been part of the process also results in a smaller par­ in the published material. The appearance ticle size, which gives the chocolate a smooth of advertising in this magazine does not fermented, roasted, and ground until they form constitute endorsement or approval of the a liquid of cocoa butter and cocoa solids). This appearance. Once fully tempered, however, your quality or value of the products or of claims prized chocolate bar may still undergo undesired made for them. mixture is then ground, and more cocoa butter is added along with the emulsifier lecithin, which changes. Over time, the metastable V crystals elementsmagazine.org makes the ingredients blend together. There may will slowly transform into the thermodynami­ then be additives such as milk powder and/or cally stable polymorph VI (β1). Larger crystals of fruits and nuts. Although we think of chocolate this polymorph will appear on the chocolate’s as a solid, it is normally a liquid (the liquor) and surface to give it a greyish appearance, some­ is only solidified just before it is ready to be pack­ thing often referred to as “chocolate bloom”. At aged or eaten. room temperature, this reversible transforma­ tion limits the shelf life of chocolate to several The rheology of the chocolate—how it deforms months, but the shelf life can be extended if such and flows under the influence of mechanical chocolate is stored in a refrigerated environment. DON’T MISS AN ISSUE OF ELEMENTS. forces—is very important in producing its cor­ Unfortunately, as you may have discovered by Join a participating society! rect weight, appearance, and, most importantly, its taste! Chocolate is a non­Newtonian liquid, Cont’d on page 4 ELEMENTS 3 FEBRUARY 2018 FROM THE EDITORS ABOUT THIS ISSUE Jon Blundy is an igneous petrologist and is interested in all things magmatic, from magma generation in the crust and mantle to active In the February 2016 issue of Elements (vol. 12, pp. 27–32), Athanassas volcanoes and hydrothermal mineralization. His research uses a com­ and Wagner gave many of us our first glimpse of how dating by opti­ bination of field observations, thermodynamics, microbeam analysis, cally stimulated luminescence (OSL) was being used to chronologically and high­pressure/high­temperature experiments. In the mid­1990s, constrain paleoenvironments and archaeological sites. The concept of together with Bernie Wood, he developed the lattice­strain model for luminescence dating is not new: it was initially proposed back in the trace element partitioning that is now widely used in the modelling 1950s. But, within the last 30 years, technological advancements have of magmatic processes. He worked on the iconic 1980–1986 erup­ increased the power and applicability of this technique. Ann Wintle, tions of the Mount St. Helens volcano (USA) with Kathy Cashman. one of the guest editors of this issue, is a pioneer in the field of lumi­ More recently, Jon has focused his volcanic interests on the island nescence dating. Ann has been at the forefront of its development arcs of the Lesser Antilles, the Republic of Vanuatu, and Kamchatka. since her 1974 PhD in which she combined her love of archaeology Since 2010, Jon has been engaged in industry­funded applied research and applied physics to significantly improve on existing methods of into the origin of porphyry copper deposits from a volcano petrology thermoluminescence dating. Rachel Smedley, the other guest editor perspective. of this issue, is part of the new generation of scientists who continue to make great strides in improving and expanding the applicability Jon has been at the University of Bristol (UK) since 1989, where he of the technique. Now, in the February 2018 issue of Elements, Rachel became Professor of Petrology in 2004. He was elected Fellow of the and Ann have assembled a team of authors to further introduce us to Royal Society in 2008 and member of Academia Europaea in 2011. He is this exciting field of research, one that is advancing our understanding a recipient of the Clarke Medal of the Geochemical Society (1997), the on subjects as diverse as human evolution, mountain building, and Murchison Medal of the Geological Society of London (2016), and the climate change.
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