For all manner of reasons, natural springs have fascinated people since at least as long ago as the Neolithic. Just the fact that clear water emerges from the ground to source streams and great rivers seems miraculous. There are many occurrences of offerings having been made to supernatural spirits thought to guard springs. Even today many cannot resist tossing in a coin, hanging up a ring, necklace or strip of cloth beside a spring, for luck if nothing else. Hot springs obviously attract attention and bathers. Water from cool ones has been supposed to have health-giving properties for at least a couple of centuries, even if they stink of rotten eggs or precipitate yellow-brown iron hydroxide slime in the bottom of your cup. Spas now attribute their efficacy to their waters’ chemistry, and that depends on the rocks through which they have passed. Those in areas of volcanic rock are generally the most geochemically diverse: remember the cringe-making adverts for Volvic from the volcanic Chain des Puys in the French Auvergne. Far more ‘posh’ are naturally carbonated waters that well-out full of fizz from pressurised, dissolved CO2. Internationally the best known of these is Perrier from the limestone-dominated Gard region of southern France. Sales of bottled spring waters are booming and the obligatory water-chemistry data printed on their labels form a do-it-yourself means of regional geochemical mapping (Dinelli, E. et al. 2010. Hydrogeochemical analysis on Italian bottled mineral waters: Effects of geology. Journal of Geochemical Exploration, v. 107, p. 317–335; DOI: 10.1016/j.gexplo.2010.06.004) But it appears from a study of variations in CO2 output from commercial springs in Italy that they may also help in earthquake prediction (Chiodini, G. et al. 2020. Correlation between tectonic CO2 Earth degassing and seismicity is revealed by a 10-year record in the Apennines, Italy. Science Advances, v. 6, article eabc2938; DOI: 10.1126/sciadv.abc2938).
Italy produces over 12 billion litres of spring water and the average Italian drinks 200 litres of it every year. There are more than 600 separate brands of acqua minerale produced in Italy, including acqua gassata (sparkling water). Even non-carbonated springs emit CO2, so it is possible to monitor its emission from the deep Earth across wide tracts of the country. High CO2 emissions are correlated worldwide with areas of seismicity, either associated with shallow magma chambers or to degassing from subduction zones. There are two possibilities: that earthquakes help release built-up fluid pressure or because fluids, such as CO2 somehow affect rock strength. Giovanni Chiodini and colleagues have been monitoring variations in CO2 release from carbonated spring water in the Italian Apennines since 2009. Over a ten-year period there have been repeated earthquakes in the area, including three of magnitude 6.0 or greater. The worst was that affecting L’Aquila in April 2009, the aftermath of which saw six geoscientists charged with – and eventually acquitted of – multiple manslaughter (see: Una parodia della giustizia?, October 2012). It was this tragedy that prompted Chiodini et al.’s unique programme of 21 repeated sampling of gas discharge rates at 36 springs, matched to continuous seismograph records. The year after the L’Aquila earthquake coincided with high emissions, which then fell to about half the maximum level by 2013. In 2015 emissions began to rise to reach a peak before earthquakes with almost the same magnitude, but less devastation, on 24 August and 30 October 2016. Thereafter emissions fell once again. This suggests a linked cycle, which the authors suggest is modulated by ascent of CO2 that originates from the melting of carbonates along the subduction zone that dips beneath central Italy. They suggest that gas accumulates in the lower crust and builds up pressure that is able to trigger earthquakes in the crust.
The variation in average emissions across central Italy (see figure above) suggests that there are two major routes for degassing from the subduction zone, perhaps focussed by fractures generated by previous crustal tectonic movements. In my opinion, this study does not prove a causal link, although that is a distinct possibility, which may be verified by extending this survey of degassing and starting similar programmes in other seismically active areas. Whether or not it might become a predictive tool depends on further work. However, other studies, particularly in China, show that other phenomena associated with groundwater in earthquake-prone areas, such as rise in well-water levels and an increase in their emissions of radon and methane, correlate in a similar manner.
2 thoughts on “Natural sparkling water and seismicity”
An Orkney angle – I always have an Orkney angle!
Genuinely had no idea how popular sparkling water was in a lot of European countries apart from the UK. Some interesting facts in here