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Types of Enclaves and Their Features and Origins in Intermediate-Acid Intrusive Rocks from the Tongling District, Anhui Province, China 总被引:9,自引:0,他引:9
WU Cailai WANG Zhihong QIAO Dewu LI Haibing HAO Meiying SHI Rendeng Institute of Geology Chinese Academy of Geological SciencesXi''an Engineering College Geological Mechanics Institute CAAGS 《《地质学报》英文版》2000,74(1):54-67
Enclaves in intermediate-acid plutons from Tongling can be divided into three types: xenoliths, relics and magmatogenic enclaves. The magmatogenic enclaves consist of cumulates, micrograined dioritite mixtite and dioritic chilled border enclaves. Petrologically, relics with eyed and meta-poikilitic texture are characterized by high content of biotite (>80%) and low content of cordierite and grossular. The cumulates with accumulate texture consist of a great amount of pyroxene, hornblende and minor spinel and phlogopite. The micrograined dioritic mixtite is composed of more hornblendes and feldspar and less needle apatites and an ellipsoid basic core included in plagio-clase. The chilled border enclaves have the same mineral association, but more dark minerals than the host rocks consisting of plagioclase, quartz, alkaline feldspar, hornblende and biotite. Geochemically, the relics exhibit high REE content (455.8×10-6) and high ratio of LREE/HREE, more obvious Eu negative anomaly and are rich in Cr and 相似文献
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和龙岩体赋存于新太古代夹皮沟—金城洞花岗绿岩带中,与围岩发生同变形变质。岩体具有典型的科马提岩冷凝结构分层和鬣刺结构、冷凝多面体节理。上述特征是作者1990年发现确认的。该科马提岩的矿物学特征:玻璃质脱玻形成铁皂石等矿物;斜方辉石和橄榄石鬣刺呈中空骸晶状,大部被滑石、铁白云石、绿泥石、磁铁矿等取代,但仍保留完好的长柱状假像;堆积带中橄榄石呈微细粒、新鲜,仅发生网状蛇纹石化。岩石化学特征富MgO,CaO/Al_2O_3=1.04,用科马提岩分类图判别为超镁铁质科马提岩。 相似文献
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通过建立管道与多年冻土热相互作用的计算模型,利用数值分析方法探究了不同管温(输运温度)工况下冷输天然气管道对管周土体冻融过程和多年冻土热稳定性的影响。研究表明:5℃正温输运天然气管道可造成下覆冻土上限下降约11倍管径,管周多年冻土退化严重;0℃输运会导致管底下部高温不稳定冻土范围扩大,管底土体强度及承载性能降低,不利于保持多年冻土和管道运营稳定性;-1℃和-5℃负温输运可有效提高冻土人为上限,保持管底冻土温度稳定,但-5℃时管道下部土体温度降低明显,可能导致冻胀病害发生。就管周冻土热稳定性而言,在青藏高原多年冻土区采用冷输(负温输送)工艺输运天然气有利于保护管周多年冻土,是可行的。 相似文献
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The quantitative correlation between rheological properties and structural characteristic values of chilled abalone meat was studied. Structural changes were observed, and these values were enumerated using image processing and analysis technique. Structural changes in the myofibrils and collagen fibrils were the greatest in chilling for 24 h. After chilling for 48h, similar structures of vertical and cross sections were observed. For chilling from 0h to 72h, the instantaneous modulus E0 of the both section meat decreases gradually with time, but no significant differences were observed after chilling for 48h. The relaxation time and viscosity of both sections attained the same values for the same chilling time, but increased gradually with increasing chilling time. Meanwhile, a negative correlation between the structural characteristic values (Dm, Am, Rvm), and rheological properties (E1, τ1 , η1) clearly exists. Some logarithmic expressions have been obtained for these negative correlations. These r 相似文献
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