The role of hydrothermal fluids in sedimentation in saline alkaline lakes : evidence from Nasikie Engida, Kenya Rift Valley

Saline alkaline lakes that precipitate sodium carbonate evaporites are most common in volcanic terrains in semi‐arid environments. Processes that lead to trona precipitation are poorly understood compared to those in sulphate‐dominated and chloride‐dominated lake brines. Nasikie Engida (Little Magadi) in the southern Kenya Rift shows the initial stages of soda evaporite formation. This small shallow (<2 m deep; 7 km long) lake is recharged by alkaline hot springs and seasonal runoff but unlike neighbouring Lake Magadi is perennial. This study aims to understand modern sedimentary and geochemical processes in Nasikie Engida and to assess the importance of geothermal fluids in evaporite formation. Perennial hot‐spring inflow waters along the northern shoreline evaporate and become saturated with respect to nahcolite and trona, which precipitate in the southern part of the lake, up to 6 km from the hot springs. Nahcolite (NaHCO3) forms bladed crystals that nucleate on the lake floor. Trona (Na2CO3·NaHCO3·2H2O) precipitates from more concentrated brines as rafts and as bottom‐nucleated shrubs of acicular crystals that coalesce laterally to form bedded trona. Many processes modify the fluid composition as it evolves. Silica is removed as gels and by early diagenetic reactions and diatoms. Sulphate is depleted by bacterial reduction. Potassium and chloride, of moderate concentration, remain conservative in the brine. Clastic sedimentation is relatively minor because of the predominant hydrothermal inflow. Nahcolite precipitates when and where pCO2 is high, notably near sublacustrine spring discharge. Results from Nasikie Engida show that hot spring discharge has maintained the lake for at least 2 kyr, and that the evaporite formation is strongly influenced by local discharge of carbon dioxide. Brine evolution and evaporite deposition at Nasikie Engida help to explain conditions under which ancient sodium carbonate evaporites formed, including those in other East African rift basins, the Eocene Green River Formation (western USA), and elsewhere

From the LHC to Future Colliders

Discoveries at the LHC will soon set the physics agenda for future colliders. This report of a CERN Theory Institute includes the summaries of Working Groups that reviewed the physics goals and prospects of LHC running with 10 to 300/fb of integrated luminosity, of the proposed sLHC luminosity upgrade, of the ILC, of CLIC, of the LHeC and of a muon collider. The four Working Groups considered possible scenarios for the first 10/fb of data at the LHC in which (i) a state with properties that are compatible with a Higgs boson is discovered, (ii) no such state is discovered either because the Higgs properties are such that it is difficult to detect or because no Higgs boson exists, (iii) a missing-energy signal beyond the Standard Model is discovered as in some supersymmetric models, and (iv) some other exotic signature of new physics is discovered. In the contexts of these scenarios, the Working Groups reviewed the capabilities of the future colliders to study in more detail whatever new physics may be discovered by the LHC. Their reports provide the particle physics community with some tools for reviewing the scientific priorities for future colliders after the LHC produces its first harvest of new physics from multi-TeV collisions.Comment: 98 pages, CERN Theory Institute Summary Repor

Lipolytic enzymes and hydrolytic rancidity

Lipolysis, the enzymic hydrolysis of milk lipids to free fatty acids and partial glycerides, is a constant concern to the dairy industry because of the detrimental effcts it can have on the flvor and other properties of milk and milk products. However, free fatty acids also contribute to the desirable flavor of milk and milk products when present at low concentrations and, in some cheeses, when present at high concentrations. The enzymes responsible for the detrimental effects of lipolysis are of two main types: those indigenous to milk, and those of microbial origin. The major indigenous milk enzyme is lipoprotein lipase. It is active on the fat in natural milk fat globules only after their disruption by physical treatments or if certain blood serum lipoproteins are present. The major microbial lipases are produced by psychrotrophic bacteria. Many of these enzymes are heat stable and are particularly significant in stored products. Human milk differs from cows' milk in that it contains two lipases, a lipoprotein lipase and a bile salt-stimulated lipase. The ability of the latter to cause considerable hydrolysis of ingested milk lipids has important nutritional implications