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Magma from Plinian volcanic eruptions contains an extraordinarily large numbers of bubbles. Nucleation of those bubbles occurs because pressure decreases as magma rises to the surface. As a consequence, dissolved magmatic volatiles, such as water, become supersaturated and cause bubbles to nucleate. At the same time, diffusion of volatiles into existing bubbles reduces supersaturation, resulting in a dynamical feedback between rates of nucleation due to magma decompression and volatile diffusion. Because nucleation rate increases with supersaturation, bubble number density (BND) provides a proxy record of decompression rate, and hence the intensity of eruption dynamics. Using numerical modeling of bubble nucleation, we reconcile a long-standing discrepancy in decompression rate estimated from BND and independent geospeedometers. We demonstrate that BND provides a record of the time-averaged decompression rate that is consistent with independent geospeedometers, if bubble nucleation is heterogeneous and facilitated by magnetite crystals.

 

Steamboat Geyser in Yellowstone National Park’s Norris Geyser Basin began a prolific sequence of eruptions in March 2018 after 34 y of sporadic activity. We analyze a wide range of datasets to explore triggering mechanisms for Steamboat’s reactivation and controls on eruption intervals and height. Prior to Steamboat’s renewed activity, Norris Geyser Basin experienced uplift, a slight increase in radiant temperature, and increased regional seismicity, which may indicate that magmatic processes promoted reactivation. However, because the geothermal reservoir temperature did not change, no other dormant geysers became active, and previous periods with greater seismic moment release did not reawaken Steamboat, the reason for reactivation remains ambiguous. Eruption intervals since 2018 (3.16 to 35.45 d) modulate seasonally, with shorter intervals in the summer. Abnormally long intervals coincide with weakening of a shallow seismic source in the geyser basin’s hydrothermal system. We find no relation between interval and erupted volume, implying unsteady heat and mass discharge. Finally, using data from geysers worldwide, we find a correlation between eruption height and inferred depth to the shallow reservoir supplying water to eruptions. Steamboat is taller because water is stored deeper there than at other geysers, and, hence, more energy is available to power the eruptions. 

Bubble nucleation is the critical first step during magma degassing. The resultant number density of bubbles provides a record of nucleation kinetics and underlying eruptive conditions. The rate of bubble nucleation is strongly dependent on the surface free energy associated with nucleus formation, making the use of bubble number density for the interpretation of eruptive conditions contingent upon a sound understanding of surface tension. Based on a suite of nucleation experiments with up to >10¹⁶bubbles per unit volume of melt, and using numerical simulations of bubble nucleation and growth during each experiment, we provide a new formulation for surface tension during homogeneous nucleation of H₂O bubbles in rhyolitic melt. It is based on the Tolman correction with a Tolman length ofδ = 0.32 nm, which implies an increase in surface tension of bubbles with decreasing nucleus size. Our model results indicate that experiments encompass two distinct nucleation regimes, distinguishable by the ratio of the characteristic diffusion time of water,τ_diff, to the decompression time,t_d. Experiments with >10¹³ m⁻³bubbles are characterized byτ_diff/t_d≪ 1, wherein the nucleation rate predominantly depends on the interplay between decompression and diffusion rates. Nucleation occurs over a short time interval with nucleation rate peaks at high values. For experiments with comparatively low bubble number density the average distance between adjacent bubbles and the diffusion timescale is large. Consequently,τ_diff/t_d≫ 1 and nucleation is nearly unaffected by diffusion and independent of decompression rate, with bubbles nucleating at an approximately constant rate until the sample is quenched.