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Mount Etna spews out fountain of lava

Mount Etna spews out fountain of lava

Yahoo5 days ago

Mount Etna, the volcano on the Italian Mediterranean island of Sicily, has erupted again.
Europe's largest active volcano has been spewing glowing lava and ash since the early hours of Monday morning.
The Italian Institute of Geophysics and Volcanology (INGV) reported that a pyroclastic flow was observed - a kind of fiery avalanche of ash, gas and rock, triggered by a collapse on the north side of the south-east crater.
According to initial findings, the hot material remained within the remote and uninhabited Valle del Leone.
As a precaution, the aviation warning level was raised to red. However, Catania International Airport remains open for the time being.
The INGV said the activity had intensified into a lava fountain – an eruptive phase in which liquid lava is ejected from the crater. The institute reported an increase in earth tremors, and ground deformations in the crater area were also recorded.
Mount Etna, which is approximately 3,350 metres high, erupts several times a year and is constantly monitored by experts. These so-called Strombolian eruptions are usually a spectacular sight and attract many spectators.

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Hidden layer beneath Italy's Campi Flegrei caldera may explain why it's so restless
Hidden layer beneath Italy's Campi Flegrei caldera may explain why it's so restless

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time8 hours ago

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Hidden layer beneath Italy's Campi Flegrei caldera may explain why it's so restless

When you buy through links on our articles, Future and its syndication partners may earn a commission. A weak layer of crust deep below the floor of Italy's Campi Flegrei causes the caldera to undergo periods of earth-trembling unrest, new research has found. According to the new study, published April 5 in the journal AGU Advances, this layer sits between 1.8 and 2.5 miles (3 to 4 kilometers) deep. It is made of a rock called tuff, which has been weakened by multiple magma intrusions over tens of thousands of years. This tuff, a light rock made of compressed volcanic ash, acts like a sponge for volcanic gases rising from the magma chamber that sits at least 7.5 miles (12 km) below the surface. When these gases begin to saturate the pores in the tuff, they cause the rock to deform and even break, creating earthquakes. This finding could explain the source of Campi Flegrei's regular restless periods, said study leader Lucia Pappalardo, senior researcher at the National Institute of Geophysics and Volcanology in Italy (INGV). "Other calderas in the world are characterized by this phenomenon," Pappalardo told Live Science, "[so] we think our model can be extended to other calderas worldwide." The research is part of a larger project with the aim of better forecasting eruptions at Campi Flegrei, which is also known as the Phlegraean Fields and sits west of Naples. Roughly 500,000 people live in an area that would be swamped by boiling pyroclastic flows of hot ash and gas in the event of a caldera eruption, according to Italy's Civil Protection Department. Campi Flegrei has been erupting for at least 47,000 years and last erupted in 1538. But it undergoes periods of significant unrest, one of which has been ongoing since 2005. During these restless periods, the region shakes with frequent, mostly small, earthquakes. One of these minor quakes caused a wall to collapse at the historic site of Pompeii on Thursday (June 5), according to news reports. Pappalardo and her team wanted to understand how the structure and strength of the rocks under the caldera contribute to the volcanic activity. They used rocks drilled decades ago from deep below the caldera's center , subjecting them to a bevy of scientific analysis. They characterized the minerals and elements in the samples and also subjected them to a process called "4D computed X-ray microtomography," which allowed them to observe the structure of the rock samples while they were being compressed until they cracked. This provided information about the rocks' strength and mechanics, study co-author and INGV researcher Gianmarco Buono told Live Science. RELATED STORIES —Italy's Campi Flegrei volcano may unleash devastating eruptions more often than we thought —Were Neanderthals really killed off by Campi Flegrei, Europe's awakening 'supervolcano'? —Supervolcano 'megabeds' discovered at the bottom of the sea As the researchers conducted these tests on samples from different layers of rocks, they discovered the weak tuff layer. "This was unexpected," Pappalardo said. Using computer modeling, the researchers discovered that this layer has likely trapped numerous magma intrusions, or dykes, over the millennia. These intrusions heated and deformed the rock, weakening it. The researchers are now working to understand the ways that material from the caldera's deep magma chamber can rise to the surface, causing an eruption. But despite the caldera's frequent shuddering, there is no indication that a major eruption is imminent, Pappalardo said. "At the moment, our monitoring system is not registering any parameters that can suggest magma movement," she said. "So the eruption cannot be in a short time."

The Dreadful Policies Halting Archeological Discoveries
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The Dreadful Policies Halting Archeological Discoveries

Thanks to the creative application of new technologies, the 2020s are quietly shaping up to be a golden age of archaeology. In 2023, then-21-year-old Luke Farritor (now with the Department of Government Efficiency) combined machine‑learning pattern recognition with high‑resolution CT scans to decipher the first word from the Herculaneum scrolls—a Roman library charred by Mount Vesuvius in 79 A.D. Fully decrypting the library could ultimately double the surviving corpus of Ancient Greek and Roman literature—an unprecedented bonanza for classical scholarship. Analysis of ancient DNA has resolved long-debated questions about human migrations. After sequencing hundreds of Bronze Age human genomes, David Reich's research team at Harvard positively identified southwest Russia as the geographical origin of the Indo-European languages, while other genomic work has dated Homo sapiens-Neanderthal interbreeding to 47,000 years ago, several millennia prior to earlier best guesses. 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While the storied bits over atoms problem is a complicated one, legal mechanisms are straightforwardly to blame for throttling archeological discovery. The case of Italian antiquities policy is paradigmatic. Since the 1930s, Italy—along with Greece, Turkey, and Egypt—has vested ownership of all antiquities in the state. Commerce in freshly unearthed artifacts is outlawed, and unauthorized excavation is punishable by hefty fines and sometimes prison time. Even using a metal detector requires a permit. Edward Luttwak, a historian and author of The Grand Strategy of the Roman Empire, explains that in Italy, "if you find something, you report it to the authorities. The authorities take it, goodbye. Most often, what they take from you, they put in a depot, a basement, a warehouse, and it never even gets shown." This is the unfortunate lot of the fortunate discoverer of an Italian artifact. Report a Roman coin? It'll be confiscated. Find an Etruscan urn while planting olives? 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Moore Crunch! pretzel review: Heck yeah.
Moore Crunch! pretzel review: Heck yeah.

USA Today

timea day ago

  • USA Today

Moore Crunch! pretzel review: Heck yeah.

Moore Crunch! pretzel review: Heck yeah. There's a lot to like about Moore Crunch! pretzels. They're founded and crafted by an autistic adult, Marcus Moore. And the best thing about Moore Crunch! products? They're freakin' awesome. These are, in all honesty, the best pretzels I've ever had. They may be the best thing I've reviewed in my four years here. As much as I may want to talk about Moore Crunch!'s mailer -- replete with a massive foamboard poster detailing Marcus's backstory -- let's just get into it with my reviews of the company's offering of all kinds of incredible flavors: Garlic Ranch: A+ I'm excited about this blend. It speaks to my Italian roots and my current place in the midwest. Opening the bag unveils a stay fresh zip lock top -- a nice touch, but an unnecessary one for a one-ounce bag. The smell is baked bread and potent garlic, which is, honestly, just about perfect. I wasn't sure what to expect from the texture -- with a name like Moore Crunch! I expected a harder, crumbly pretzel. But these are a little more pliable. They crunch, to be certain, but they also have some give. You get into a softer interior that's more satisfying to chew than your typical Snyder's. It's a little more crumbly than your typical spindle, and it works. I like to eat my pretzels in small bites, spitting them down the middle with my front teeth before flinging them back to be digested. These work great for that. Each twist is well dusted in a combination of garlic powder and Hidden Valley-ish ranch. The balance is nice, with the tang of the garlic leaning into the softer, creamier base of salad dressing powder. The flavor hits each bite equally, lasting as long as it's on your tongue and a bit afterward. I have no doubt my breath is absolutely banging after this, but I don't care. It's worth it. What I said before about the resealable bag? That would probably hold true if these came in a half pound size. A single serving of these isn't enough. They're wonderful. The seasoning is addictive and the texture is just about perfect. It's one of the best snacks I've ever had. Maryland Crab: A- I don't much like seafood (hey, we're back to talking about food textures, neat) but I have had crab fries. This isn't Old Bay seasoning, but the smell coming from the bag tells me it's close. Once again, the bag is well coated in a fine dust of flavoring. There's a certain spice of paprika and black pepper that immediately zaps your tongue. It isn't as savory as the garlic ranch, which allows you to taste the pretzel a bit more than its predecessor. It's fine -- it's a pretzel -- but it slides to the background after that mild peppery influence rolls back at the end of each bite. The seasoning here isn't hot, but it's much more crisp than the last round. Again, it's deftly balanced and lingers through the satisfying snap of each bite. It doesn't hit the spot in quite the same way as the garlic ranch, but it's still an impressive and original leap into what had been a fairly routine snack. Cinnamon Sugar: A Pouring the bag onto a plate unleashes a proper stockpile of cinnamon and sugar. Once again, Moore Crunch! delivers its flavors in satisfying amounts. The cinnamon sugar is almost a dead ringer for the coating on Cinnamon Toast Crunch cereal. This is a good thing. That's basically like eating candy for breakfast. The texture remains soft but crunchy. The cinnamon sugar is sweet but savory. It's absolutely more of a dessert snack, but there are some real "walking through the mall and getting within 100 yards of an Auntie Anne's" vibes going on here. This stands as further evidence Moore Crunch! gets things right across its spectrum of flavors. The pretzels are a bit softer than other sticks. The flavor is familiar but still unique and liberally applied throughout each bag. These are next level pretzels. Most importantly, they're really, really good. Would I eat it instead of a Hamm's? This a pass/fail mechanism where I compare whatever I'm drinking (or eating) to my baseline cheap beer. That's the standby from the land of sky-blue waters, Hamm's. So the question to answer is: on a typical day, would I pick Moore Crunch! pretzels over a cold can of Hamm's? Let's pair 'em up, they both rule. This is part of FTW's Beverage of the Week series. Here, we mostly chronicle and review beers, but happily expand that scope to any beverage that pairs well with sports. Yes, even cookie dough whiskey.

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