Combined analysis of high-resolution seismic images of the Alaska and Cascadia subduction zones reveals where metamorphic fl uids are released. Both images show the subducted oceanic crust as a dipping low-velocity layer with a clear termination depth. However, in Alaska the crust is thicker (15–20 km compared to 8 km) and terminates at greater depth (120 km compared to 40 km) than in Cascadia....

Both superbursters and soft X-ray transients probe the thermal structure of the crust on compact stars and are sensitive to the process of deep crustal heating. It was recently shown that the transfer of matter from crust to core in a strange star can heat the crust by deconfinement and ignite superbursts provided certain constraints on the strange quark matter equation of state are fulfilled. ...

A semi-microscopic self-consistent quantum approach developed recently to describe the inner crust structure of neutron stars within the Wigner-Seitz method and the explicit inclusion of neutron and proton pairing correlations is used for finding the neutron drip point which separates the outer and inner crusts. The equilibrium configurations of the crust are examined in vicinity of the drip po...

The development of regional metamorphism in areas of thickened continental crust is investigated in terms of the major controls on regional-scale thermal regimes. These are: the total radiogenic heat supply within the thickened crust, the supply of heat from the mantle, the thermal conductivity of the medium and the length and time scales of erosion of the continental crust. The orogenic episod...

The purpose of this study was to develop a gluten-free muffin recipe containing lentil flour. flour added at different levels (10, 20 and 30%) various characteristics samples were investigated compared two controls with without gluten. Quality muffins determined by analyzing proximate composition, batter properties (pH, density, specific volume), physical (cooking loss, cake yield, color, textu...

Aims In bakery products, quality attributes of the crust such as crispy texture and colour and of the crumb as softness and springiness are important attributes for consumer’s perception. These attributes mainly set up during the baking stage and are influenced by the baking conditions (oven temperature, steam injection...). Many physical and chemical changes occur to lead to a porous structure...

Hornblende occurs in some andesitic and basaltic rocks of calc-alkaline affini1y, where it is commonly associated with olivine. The texture, eruption history, and composition are interpreted to indicate that hornblende commonly forms as a product of reaction between olivine and basaltic and andesitic liquids. The natural hornblendes probably formed within the crust at temperatures between 960o ...

We show that the widely used parabolic approximation to the Equation of State (EOS) of asymmetric nuclear matter leads systematically to significantly higher core-crust transition densities and pressures. Using an EOS for neutron-rich nuclear matter constrained by the isospin diffusion data from heavy-ion reactions in the same sub-saturation density range as the neutron star crust, the density ...