Sodium Chloride Diffusion during Muscle Salting Evidenced by Energy-Dispersive X-ray Spectroscopy Imaging.

To better understand the relationship between the muscle structure and NaCl transfers in meat, we used energy-dispersive X-ray spectroscopy (EDS) coupled with scanning electron microscopy (SEM) to analyze brined and dry-salted rat muscles. The muscles were freeze-dried to avoid the delocalization of soluble ions that happens in regular dehydration through a graded series of ethanol. Na and Cl maps were superimposed on SEM images to combine the muscle structure and NaCl diffusion. Brining causes rapid diffusion of NaCl through the tissue. Most brine diffuses in a linear front from the muscle surface, but a small proportion enters through the perimysium network. The muscle area penetrated by brine shows heterogeneous patterns of NaCl retention, with some connective tissue islets containing more NaCl than other parts of perimysium. NaCl penetration is considerably slower after dry salting than after brining.

Melting of subducted basalt at the core-mantle boundary.

The geological materials in Earth's lowermost mantle control the characteristics and interpretation of seismic ultra-low velocity zones at the base of the core-mantle boundary. Partial melting of the bulk lower mantle is often advocated as the cause, but this does not explain the nonubiquitous character of these regional seismic features. We explored the melting properties of mid-oceanic ridge basalt (MORB), which can reach the lowermost mantle after subduction of oceanic crust. At a pressure representative of the core-mantle boundary (135 gigapascals), the onset of melting occurs at ~3800 kelvin, which is ~350 kelvin below the mantle solidus. The SiO2-rich liquid generated either remains trapped in the MORB material or solidifies after reacting with the surrounding MgO-rich mantle, remixing subducted MORB with the lowermost mantle.