Correlations between oceanic crustal thickness, melt volume, and spreading rate from global gravity observation
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hdl:2117/335978
Tipus de documentArticle
Data publicació2020-09
Condicions d'accésAccés obert
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Abstract
Oceanic crustal accretion at mid-ocean ridges is a function of spreading rate, mantle temperature, and composition, which are intertwined in affecting melt production and oceanic crustal thickness. Sparse and irregular seismic and geochemical observations on a global scale showed no correlation between crustal thickness and spreading rate along slow to fast-spreading centers. Here, we compile a global oceanic crustal thickness model from gravity data to revisit this issue at a high resolution. Gravity-observed melt volume shows a positive correlation with spreading rate globally, implying that spreading rate is the dominant factor in melt production. However, oceanic crustal thickness is negatively correlated with spreading rate from slow to fast-spreading centers, and this trend is further consolidated by the increase in Curie point depth (a geothermal proxy) and ridge depth with increasing spreading rate. Thus, a decreasing near-ridge temperature probably contributes to crustal thinning from slow to fast-spreading centers. Inferred low melt volume anomalies beneath fast-spreading centers are consistent with a 20 °C temperature drop in the near-ridge mantle, likely caused by efficient hydrothermal cooling.
Descripció
This is a post-peer-review, pre-copyedit version of an article published in Marine geophysical researches. The final authenticated version is available online at: http://dx.doi.org/10.1007/s11001-020-09413-x
CitacióZhou, D.; Li, C.; Zlotnik, S.; Wang, J. Correlations between oceanic crustal thickness, melt volume, and spreading rate from global gravity observation. "Marine geophysical researches", Setembre 2020, vol. 41, núm. 3, p. 14:1-14:16.
ISSN0025-3235
Versió de l'editorhttps://link.springer.com/article/10.1007/s11001-020-09413-x
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zhouduo_manuscript_drac.pdf | 4,440Mb | Visualitza/Obre |