Frustulestofragmentsgrindingdiatomstolearnhowice.docVIP

Submitted to Journal of Nanoscience and Nanotechnology (communication) Frustules to fragments, diatoms to dust: how degradation of microfossil shape and microstructures can teach us how ice sheets work Reed P. Scherer Geology and Environmental Geosciences, Northern Illinois University, DeKalb, IL 60115, reed@geol.niu.edu Charlotte M. Sjunneskog Geology and Environmental Geosciences, Northern Illinois University, DeKalb, IL 60115, cmsjunne@geol.niu.edu Neal R. Iverson Geological and Atmospheric Sciences, Iowa State University, 253 Science I Hall, Ames, IA 50011, niverson@iastate.edu Thomas S. Hooyer Wisconsin Geological Survey, University of Wisconsin, 3817 Mineral Point Road, Madison, WI 53705, tshooyer@facstaff.wisc.edu √ = confirmed Received December 12, 2003; revised version received February 13, 2004. Abstract In a laboratory experiment we investigated micro and nano-scale changes in fossil diatom valves and in the texture of diatomaceous sediments that result from ice sheet overburden and subglacial shearing. Our experiment included compression and shearing of Antarctic diatom-rich sediments in a ring shear device, and comparison of experimental samples with natural glacial sediments from the Antarctic continental shelf. The purpose of the experiment is to establish objective criteria for analyzing subglacial processes and interpreting the origin of glacial-geologic features on the Antarctic continental shelf. We find distinct changes resulting from different glacial settings, with respect to whole diatom frustules, diatom micromorphology, and micro-textural properties of sedimentary units. By providing constraints on subglacial shearing, these observations of genetically controlled micro and nano-scale diatom structures and architecture are contributing to the understanding of large-scale glacial processes, aiding the development of models of modern ice sheet processes, and guiding interpretation of past ice sheet configurations. Microfossils in sedimentar