Dynamic crystallization study of barred olivine chondrules

Abstract

The 'classic' barred olivine (BO) texture was defined by Donaldson (1976) as a single-plate dendrite which shares the entire chondrule with the remaining glass or subsequent crystallization products. This paper describes experiments in which BO textures were produced experimentally from two starting compositions: one modeled after the average BO chondrule composition in L-chondrites determined by Weisberg (1987), and the other after an olivine-rich composition (CH-1) studied by Lofgren (1989). It is shown that most of the textural features observed in natural BO chondrules are replicated in the experimentally produced chondrules. Several new constraints on models for the chondrule-forming process are proposed.