Review: Rusticle Formation on the RMS Titanic and the Potential Influence of Oceanography

被引:6
|
作者
Salazar, Maxsimo [1 ]
Little, Brenda [1 ]
机构
[1] Naval Res Lab, Div Oceanog, 1009 Balch Blvd, Hancock Cty, MS 39529 USA
关键词
Titanic; Rusticles; Iron oxides; Iron oxidizing bacteria; Greenland Ice Sheet; Western Boundary Undercurrent; IRON; DISTRIBUTIONS; ATLANTIC;
D O I
10.1007/s11457-016-9168-1
中图分类号
K85 [文物考古];
学科分类号
0601 ;
摘要
Meter length iron-rich rusticles on the RMS Titanic contain bacteria that reportedly mobilize iron from the ship structure at a rate that will reduce the wreck to rust in decades. Other sunken ships, such as the World War II shipwrecks in the Gulf of Mexico (GOM) are also similarly covered. However, at the GOM sites, rusticles are only centimeters in length. Minimal differences in water temperature (a few A degrees C) between the two sites and comparable exposure times from wreckage to discovery cannot rationalize the extreme differences in rusticle length. One possible explanation for the observed difference in rusticle size is the differing amounts of dissolved or colloidal iron at the two locations.
引用
收藏
页码:25 / 32
页数:8
相关论文
共 50 条
  • [41] Formation and potential uses of milk proteins as nano delivery vehicles for nutraceuticals: A review
    Abd El-Salam, Mohamed H.
    El-Shibiny, Safinaz
    INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2012, 65 (01) : 13 - 21
  • [42] Review of pentosidine and pyrraline in food and chemical models: formation, potential risks and determination
    Li, He
    Yu, Shu-Juan
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2018, 98 (09) : 3225 - 3233
  • [43] The influence of strategy formation capability on firm's value creation: An empirical review
    Abdullah, Nik Herda Nik
    Said, Jamaliah
    PROCEEDINGS OF THE INTERNATIONAL CONFERENCE ON ACCOUNTING STUDIES (ICAS) 2015, 2015, : 171 - 177
  • [44] Unravelling Cocoa Drying Technology: A Comprehensive Review of the Influence on Flavor Formation and Quality
    Santander, Margareth
    Chica, Vanessa
    Correa, Hugo A. Martinez
    Rodriguez, Jader
    Villagran, Edwin
    Vaillant, Fabrice
    Escobar, Sebastian
    FOODS, 2025, 14 (05)
  • [45] THE INFLUENCE OF MIXED-ION EFFECTS ON HALIDE GLASS-FORMATION - A REVIEW
    ZHANG, KY
    ZHANG, CS
    JOURNAL OF NON-CRYSTALLINE SOLIDS, 1992, 140 (1-3) : 345 - 349
  • [46] Influence of the Particle Size of Porous Media on the Formation of Natural Gas Hydrate: A Review
    Qin, Yue
    Pan, Zhen
    Liu, Zhiming
    Shang, Liyan
    Zhou, Li
    ENERGY & FUELS, 2021, 35 (15) : 11640 - 11664
  • [47] THE INFLUENCE OF PARENTAL STYLES IN THE FORMATION OF FOOD BEHAVIORS IN CHILDREN AND ADOLESCENTS: A NARRATIVE REVIEW
    Reis Maneschy, I.
    Ruperez, A. I.
    Moreno, L. A.
    Motarelli, J.
    ANNALS OF NUTRITION AND METABOLISM, 2020, 76 : 197 - 197
  • [48] Potential Mechanisms of Quercetin Influence the ClfB Protein During Biofilm Formation of Staphylococcus aureus
    Kang, Xinyun
    Ma, Qiang
    Wang, Guilai
    Li, Na
    Mao, Yanni
    Wang, Xin
    Wang, Yuxia
    Wang, Guiqin
    FRONTIERS IN PHARMACOLOGY, 2022, 13
  • [49] The effect of complex formation on oxidation potentials - The influence of the cyanideion on the ferrocyanide-ferricyanide potential
    Butler, JAV
    Davies, GP
    JOURNAL OF THE CHEMICAL SOCIETY, 1924, 125 : 1101 - 1106
  • [50] The influence of variety, agronomical factors and storage on the potential for acrylamide formation in potatoes grown in Norway
    Knutsen, S. H.
    Dimitrijevic, S.
    Molteberg, E. L.
    Segtnan, V. H.
    Kaaber, L.
    Wicklund, T.
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2009, 42 (02) : 550 - 556