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Quantitative structural analyses and numerical modelling of ...

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B10406SCHULMANN ET AL.: RHEOLOGY OF PARTIALLY MOLTEN GNEISSESB10406Figure 16. The evolution <strong>of</strong> (a) shear plane-parallel melt preferred orientation at low melt fractions <strong>and</strong>(b) shear plane-perpendicular melt preferred orientation at high melt fractions. At low melt fractions,shear is accommodated by the grain boundary sliding parallel to the shear direction. Since grain boundarysliding means a loss <strong>of</strong> the cohesion along these boundaries, they represent an easy path for melt whichaccumulates at these boundaries (bottom left, Figure 16a). At higher melt fractions, a switch from shearplane parallel to shear plane-perpendicular melt preferred orientation can be observed. This is probablybecause <strong>of</strong> stress concentrations at grain boundaries oriented perpendicular to simple shear <strong>and</strong>accompanying dilation/cavitation <strong>of</strong> these boundaries (bottom right, Figure 16b). See text for furtherexplanations.orientation <strong>of</strong> melt seams can be explained by a loss <strong>of</strong>cohesion at boundaries oriented parallel to the foliation.Because <strong>of</strong> shearing, the melt concentrated at triple pointssuffers an increasing overpressure. We suggest that thecombination <strong>of</strong> loss <strong>of</strong> cohesion <strong>and</strong> build up <strong>of</strong> meltoverpressure leads to the injection <strong>of</strong> melt between activelymoving grain boundaries oriented at a high angle to theprincipal compressive stress, i.e., parallel to the macroscopicfoliation (Figure 16a). Oblique intragranular fractures canbe interpreted as Riedel shears channeling melt from overpressured,dilatant grain boundaries accompanying movementsalong foliation-parallel grain boundaries [Rosenberg<strong>and</strong> H<strong>and</strong>y, 2000]. The M1 <strong>and</strong> M2 samples are characterizedby a general constrictional deformation, lower aspectratio <strong>of</strong> grains <strong>and</strong> low melt fraction (

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