[O04-P02] Kitchen analog for rootless cone eruption; explosive bekkouame?
Keywords:rootless eruption, syrup, explosion
In this study, we challenged to reproduce rootless eruptions by using heated syrup and soda. The basic procedure is similar to that in bekkouame (candy) and karumeyaki (honeycomb toffee) recipe. The starting materials are syrup and baking soda (sodium bicarbonate) and a small transparent container. We first heated syrup around 130℃ and poured it on several types of substrate such as sugar and soda mixture so as to cover the surface of them completely. Break down of the baking soda by the heat of syrup produces CO2 gas, which causes bubble flow in the overlying syrup. As a result, tens of petit eruptions occurred during experiments. The cellularly divided conduits were formed by stable explosions which had not changed its location. Those cells might be comparable to the repelled distribution pattern which has been interpreted in Hamilton et al., 2010. We verified the relationships between explosion styles and the amounts/ratio of soda and heated syrup. In the presentation, we show changes of explosion characteristics in different conditions. Furthermore, we focus on morphology of solidified syrup (as bekkouame) then compare with those of natural rootless cones.