Stevenson, David J. (1996) The subtle taste of Jupiter. Nature, 379 . pp. 495-496. ISSN 0028-0836. doi:10.1038/379495a0. https://resolver.caltech.edu/CaltechAUTHORS:20130702-084313808
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Abstract
Planets, like wines, mature with time. On 7 December last year, a probe from the Galileo spacecraft tasted Jupiter, revealing that at least in one place and epoch the planet is flavoured less richly than many expected. Preliminary results, discussed at a news conference on 22 January, reveal lower amounts of oxygen (as water), sulphur, helium and neon than presupposed, all measured relative to the overwhelmingly abundant hydrogen. Tiny but possibly high levels of xenon and krypton complicate the picture. But in all these subtle additives lies a wealth of information about how Jupiter and like planets form and evolve.
| Item Type: | Article | |||||||||
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| Additional Information: | © 1996 Nature Publishing Group. | |||||||||
| DOI: | 10.1038/379495a0 | |||||||||
| Record Number: | CaltechAUTHORS:20130702-084313808 | |||||||||
| Persistent URL: | https://resolver.caltech.edu/CaltechAUTHORS:20130702-084313808 | |||||||||
| Official Citation: | Stevenson, D. J. (1996). "The subtle taste of Jupiter." Nature 379(6565): 495-496. | |||||||||
| Usage Policy: | No commercial reproduction, distribution, display or performance rights in this work are provided. | |||||||||
| ID Code: | 39178 | |||||||||
| Collection: | CaltechAUTHORS | |||||||||
| Deposited By: | Tony Diaz | |||||||||
| Deposited On: | 02 Jul 2013 23:38 | |||||||||
| Last Modified: | 09 Nov 2021 23:43 |
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