Rock flour

Rock flour, or glacial flour, consists of fine-grained, silt-sized particles of rock, generated by mechanical grinding of bedrock by glacial erosion or by artificial grinding to a similar size. Because the material is very small, it becomes suspended in meltwater making the water appear cloudy, which is sometimes known as glacial milk. When the sediments enter a river, they turn the river's colour grey, light brown, iridescent blue-green, or milky white. If the river flows into a glacial lake, the lake may appear turquoise in colour as a result. When flows of the flour are extensive, a distinct layer of a different colour flows into the lake and begins to dissipate and settle as the flow extends from the increase in water flow from the glacier during snow melts and heavy rain periods. Examples of this phenomenon may be seen at Lake Pukaki and Lake Tekapo in New Zealand, Lake Louise, Moraine Lake, Emerald Lake, and Peyto Lake in Canada, Gjende lake in Norway, and several lakes (among others, Nordenskjöld and Pehoé) in Chile's Torres del Paine National Park, and many lakes in the Cascade Range of Washington State (including Diablo Lake, Gorge Lake, and Blanca Lake). Typically, natural rock flour is formed during glacial migration, where the glacier grinds against the sides and bottom of the rock beneath it, but also is produced by freeze-and-thaw action, where the act of water freezing and expanding in cracks helps break up rock formations. Multiple cycles create a greater amount. Although clay-sized, the flour particles are not clay minerals but typically ground up quartz and feldspar. Rock flour is carried out from the system via meltwater streams, where the particles travel in suspension. Rock flour particles may travel great distances either suspended in water or carried by the wind, in the latter case forming deposits called loess. Rock flour, artificial or natural, is a source of plant micronutrients (minerals trace elements) widely used in organic farming practices.