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Fluid phases in carbonado and their genetic significance

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Abstract

Using the method of pyrolysis—gas chromatography, the composition of fluid inclusions in Brazilian carbonado and associating monocrystalline diamonds were investigated for the first time. Temperature trends were obtained for the composition of the released gas phase; based on this data, it was concluded that the diamonds include two generations of inclusions: those decrepitating at temperatures below 500°C and above 500°C. It was found that the fluid released from carbonado at high temperatures is anomalously enriched in carbon monoxide, which is strongly different from the characteristics of both the products of intracrustal mineral, rock, and ore formation and the results of crust—mantle interaction.

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Authors and Affiliations

  1. Institute of Geology, Komi Scientific Center, Ural Branch, Russian Academy of Sciences, Pervomaiskaya ul. 54, Syktyvkar, 167982, Russia

    V. A. Petrovsky, V. I. Silaev, A. E. Sukharev & S. N. Shanina

  2. Universidade Federal de Minas Gerais, Av. A. Carlos 6627 Pampulha, CEP 31.270-901, Belo Horizonte, Minas Gerais, Brazil

    M. Martins & J. Karfunkel

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  1. V. A. Petrovsky
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  2. V. I. Silaev
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  3. A. E. Sukharev
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  4. S. N. Shanina
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  5. M. Martins
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  6. J. Karfunkel
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Correspondence to V. A. Petrovsky.

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Original Russian Text © V.A. Petrovsky, V.I. Silaev, A.E. Sukharev, S.N. Shanina, M. Martins, J. Karfunkel, 2008, published in Geokhimiya, 2008, No. 7, pp. 748–765.

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Petrovsky, V.A., Silaev, V.I., Sukharev, A.E. et al. Fluid phases in carbonado and their genetic significance. Geochem. Int. 46, 693–710 (2008). https://doi.org/10.1134/S0016702908070045

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