Dark Matter eLiquid

Enjoy the wonderful flavor of our latest VapeSafe eLiquid - Dark Matter.

Dark Matter tastes like German chocolate cake. For those of you who have not had the fortunate to try a piece German chocolate cake recently, this is a great way to experience the flavor without getting any of the calories. German chocolate cake is a layered cake filled and topped with a coconut-pecan frosting. Traditionally sweet baking chocolate is used for the chocolate flavor in the actual cake. The robust filling and topping is a caramel made with egg yolks and evaporated milk. Once the caramel is cooked, coconut and pecans are stirred into the mixture. Finally, rich chocolate frosting is spread around the sides of the cake to hold in the filling.

Dark Matter eLiquid by VapeSafe captures the essence of German chocolate cake. Dark Matter eLiquid delivers plumes of vapor and rich chocolatey flavor that you'll want to enjoy again and again. Try Dark Matter today!

Technology Information:

Concordant thermoluminescence and ^2^3^8U-^2^3^0Th ages for a trachytic dome (Grand Sarcoui) from the Chai@^ne des Puys (French Massif Central) [An article from: Quaternary Science Reviews]

Description

This digital document is a journal article from Quaternary Science Reviews, published by Elsevier in 2004. The article is delivered in HTML format and is available in your Amazon.com Media Library immediately after purchase. You can view it with any web browser.

Description:
This paper presents the results of thermoluminescence (TL) and ^2^3^8U-^2^3^0Th datings of a trachytic dome from the Chai@^ne des Puys in the French Massif Central, the Grand Sarcoui dome. TL dating was performed on quartz xenocrysts extracted from the phreatomagmatic tephra that initiated the eruptions. Red TL and blue TL give consistent results with an average age of 12.6+/-3ka (2@s). A ^2^3^8U-^2^3^0Th isochron age is calculated using data obtained on groundmass and zircon: this corresponds to a crystallization age of 12.8+/-1.4ka (2@s). The excellent agreement between the ages derived from both methods indicate that the interval between zircon crystallization in the magma chamber and eruption was probably very short (a few centuries at most). This and other geochemical arguments suggest that the differentiation (through fractional crystallization accompanied by crustal contamination) of the trachytic magmas of the Chai@^ne des Puys took place rather quickly in small and separate shallow reservoirs, only a few km apart. The eruption of trachytic magma was restricted to a period between 13 and 9ka, near the end of eruptive activity in the central part of the Chai@^ne des Puys.

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